Meat cooked by the method of braising, which is in reality a combination of stewing and baking, is first subjected to the intense dry heat of the oven and then cooked slowly in the steam of the water that surrounds it. To cook meat in this way, a pan must be used that will permit the meat to be raised on a rack that extends above a small quantity of water. By this method a certain amount of juice from the meat is taken up by the water, but the connective tissue is well softened unless the cooking is done at too high a temperature.
