Talk:Braising

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Untitled

Although similar to pot-roasting, the two must not be confused. According to Escoffier, a pot-roast uses only butter or fat while braising is characterized by the addition of another liquid (wine, stock, etc.).

merge pot roast into this article

Escoffier notwithstanding, "braising" in the US typically refers to a wet bake, and is synonymous with pot roasting (unlike a "roast", which typically refers to a dry bake). Terminology differences can be documented. In addition, the pot roast article doesn't have enough info to stand on its own. FiveRings (talk) 23:26, 2 February 2009 (UTC)[reply]

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Cookery

What is braising 210.1.102.138 (talk) 11:24, 3 January 2023 (UTC)[reply]

Braising 2407:C00:D004:581A:1:1:E68C:1C6B (talk) 10:59, 25 November 2023 (UTC)[reply]