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Braising is typically a combination method of cooking, searing or roasting, the exterior to create flavor and color, then adding a liquid, not to submerge, but enough to create steam and vapor that help create a tender product. Any cut of meat with a lot of connective tissue (usually value cuts) can benefit from braising, as well as most vegetables.

The CVap benefit is being able to braise without the need for any liquid (though you have the option to do either).