baking fool
Senior Cook
i've got a book that describes these methods & i can't seem to tell the difference. first the thing is browned (actually not always) & then the lid goes on & the thing inside steams in its own juices. is it the amount of liquid or what? the picture of the poeleing method has a chicken on what they call a matignon (like a mirepoix i guess) & the pic showing braising has a bunch of liquid in the pot also. is the liquid the only difference?