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What the term describing cooking certain foods slowly with a little water in a covered pot?
Wiki User
∙ 12y ago
Generally it is classed as braising and is a popular method of cooking in many international cuisines.
Moroccan cuisine uses a tagine, to cook meat and vegetables for a long period with little liquid (Morocco by the Sahara doesnt have much water), it utilises the natural liquids in the meat and added ingredients to produce a wonderful delicate stew. We found some tagines on Kitchenaria www.kitchenaria.com ideal for the job.
Examples of other international dishes using this method of cooking are Indian in particular the bhuna dishes which produce a dry delicate curry richly enhanced with spices and natural flavours and little liquid.
Generally low slow cooking without liquid ensures the juices are recycled into the dish so a tight fitting lid is required but the results produced are very flavoursome and intense of the ingredients cooked with, the dishes steam themselves.
Wiki User
∙ 12y ago
Wiki User
∙ 12y agoIt sounds like you're describing braising. Braising is to cook food in a covered pot in liquid but not covered by the liquid. This can be accomplished on the stove or in the oven.
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