Which culinary technique involves cooking food slowly in a small amount of liquid?

Braising is the technique that involves cooking food slowly in a small amount of liquid. This method is especially effective for tougher cuts of meat, as it allows the connective tissues to break down, resulting in tender, flavorful dishes. The process typically starts with browning the food at a high temperature, followed by slow cooking in a covered pot with a small amount of liquid, which can include stock, wine, or other flavorful liquids. The combination of moisture and low, indirect heat enables the food to cook evenly and absorb the flavors of the liquid and any seasonings used.

In contrast, grilling uses high heat to cook food quickly over an open flame, while sautéing involves cooking food rapidly in a small amount of oil or fat over medium-high heat. Frying, on the other hand, submerges food in hot oil, leading to a completely different texture and flavor profile. The distinctive approach of braising, which focuses on slow cooking in a small volume of liquid, sets it apart as the correct technique in this context.