What technique is used to keep food moist while it cooks by covering it with liquid?

Braising is a cooking technique that involves simmering food slowly in a covered pot with a small amount of liquid. This method is particularly effective for tougher cuts of meat or hearty vegetables, as the moisture not only keeps the food from drying out but also helps to tenderize it over time. The process typically starts by searing the food at a higher temperature to develop flavor before adding the cooking liquid and covering it to allow for slow, moist cooking. This results in a dish that is rich in flavor and very succulent.

In contrast, grilling involves cooking food over an open flame or heat source, which typically does not use added liquid to maintain moisture. Sautéing is a method that cooks food quickly in a small amount of fat over high heat, often leaving the food exposed to the air. Roasting involves cooking food, usually in an oven, by surrounding it with dry heat; although some may use a bit of liquid or cover, it is primarily a dry cooking method.