The Rise of Braising in Modern Home Cooking Braising, a slow cooking method with roots in 17th century France, has experienced a resurgence in modern home cooking.
This technique involves searing meat or vegetables to create a flavorful crust, then simmering them in liquid over low heat for an extended period.
As a result, braising's popularity waned in the mid 20th century when faster, trendier methods gained favor.