Saute vs Braised - What's the difference?
saute | braised |
To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
(braise)
A method of joining non-ferrous metal using a molten filler metal. Similar to but distinct from welding in that the filler is melted but not the metal being joined.
(brazing)
(cooking) To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.