What is the culinary term for cooking food slowly in a small amount of liquid?

Braising is the culinary term for cooking food slowly in a small amount of liquid, which typically involves a combination of both dry and moist heat. This method is often used for tougher cuts of meat or hearty vegetables, as it allows them to become tender while simultaneously developing rich flavors. The initial step usually involves searing the meat in fat to create a caramelized layer before adding liquid, which can be broth, wine, or even water, and then covering the pot to let it simmer at low heat for an extended period.

In contrast, searing refers to cooking quickly at high heat to develop a brown crust, while poaching involves cooking food gently in simmering liquid, often without any browning. Steaming, on the other hand, uses steam to cook food rather than liquid immersion, which is a completely different technique.