Talk:Braising

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Although similar to pot-roasting, the two must not be confused. According to Escoffier, a pot-roast uses only butter or fat while braising is characterized by the addition of another liquid (wine, stock, etc.).

Escoffier notwithstanding, "braising" in the US typically refers to a wet bake, and is synonymous with pot roasting (unlike a "roast", which typically refers to a dry bake). Terminology differences can be documented. In addition, the pot roast article doesn't have enough info to stand on its own. FiveRings (talk) 23:26, 2 February 2009 (UTC)[reply]

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What is braising 210.1.102.138 (talk) 11:24, 3 January 2023 (UTC)[reply]

Braising 2407:C00:D004:581A:1:1:E68C:1C6B (talk) 10:59, 25 November 2023 (UTC)[reply]