Which of the following is not true about braised meats?
A) They should always be well browned.
B) They are cooked first by dry heat and then by moist heat.
C) They are often made of tougher cuts that can be made tender by the braising procedure.
D) They produce a flavorful cooking liquid that can be used as a sauce.

Question

Quizplus · Accepted Answer

Browning is a common technique used in braising to add flavor, but it is not always necessary for all recipes or preferences. The essence of braising involves cooking with both dry and moist heat, typically using tougher cuts of meat that become tender through the slow cooking process, and producing a flavorful liquid that can be used as a sauce.

Which of the Following Is Not True About Braised Meats