What is the technique for cooking food slowly in liquid at low temperatures called?

Braising is a cooking technique that involves cooking food slowly in liquid at low temperatures, typically after it has been browned in fat. This method is particularly effective for tougher cuts of meat, as the long, slow cooking time helps to break down the collagen and connective tissues, resulting in tender, flavorful dishes. Braising typically combines both dry and moist heat methods, where ingredients are first seared and then cooked covered with a small amount of liquid, allowing the food to become infused with flavors from both the liquid and other ingredients.

In the context of the choices provided, steaming and simmering do not encompass the same combination of cooking methods as braising. Steaming uses steam to cook food without any direct contact with water, while simmering is a technique that involves cooking food gently in water or broth just below boiling point, which is different from the more involved method of braising. Poaching, while also involving cooking in liquid at low temperatures, does so in a more delicate manner and is typically reserved for more tender foods such as eggs, fish, and fruits, rather than the heartier foods generally associated with braising.