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(another) Question about braising


New to these Boards, but have been lurking and learning for the past half year or so. There are a lot of brilliant people on CH; hope I can contribute in some way going forward…….

I have been reading (probably too much) about braising and stewing; I understand the differences and the benefits (I think) of the 2 methods, but I'm a little stuck on one concept which is….

I've read that liquid evaporates during braising. But if braising means the lid is on, and on tight from what I understand, then how can liquid evaporate?

Perhaps I've just misunderstood….

With thanks,