Braise
Braising in the kitchen is a technique of cooking consisting of simmering at low heat foods in a closed container, such as in the cooking with the smothered, in a little liquid more or less flavored. Unlike smothering, the elements are "seized" beforehand, that is to say "incomes" on all their faces in a very hot fatty body. Vegetables, fish and meat can be braised in many ways, from a simple recipe of endive melted with butter and then compote in a little sweetened water, passing by some stews and certain stewed daubes of traditional and traditional cooking , this method of cooking is also found in the most elaborate preparations of the great gastronomy like Trout salmon Cambaceres, American lobster or Duck braised in Montmorency.