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pot roasting was originally developed in France. It is a wet heat cooking method that is used to cook meats such as pork, beef and chicken. it is rare to see fish or offal pot roasted. when using this method traditionally only butter was added as a cooking medium and the butter mixed with the natural juices of the meat. Braising is very similar but usually more color is added when sealing the juices and liquid is added prior to cooking to keep moist. Lower temperatures are often used as well.

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12y ago

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