A combination cooking method for tough cuts of protein
Braising works beautifully for pork, chicken, beef, and certain vegetables. The food is pan-seared and then cooked slowly in wine, stock, or another flavored liquid. This produces deep levels of flavor and a tender texture.
Cucimix and Betterpan are champions when it comes to braising. Thanks to the touch controls, time and temperature and other variables are self-adjusting, making braising almost completely automated every time.
