What technique is used to slowly cook food in a small amount of fat and moisture?

Braising is the technique used to slowly cook food in a small amount of fat and moisture. This method typically involves searing the food at a higher temperature first to develop flavor, followed by a longer cooking process in a covered pot with a small amount of liquid, which can include broth, wine, or water. The covered environment and the gentle heat allow the food to tenderize and absorb the flavors of the cooking liquid, resulting in a rich and savory dish.

The other techniques, though effective for cooking, do not utilize the combination of fat and moisture in the same way. Roasting involves cooking food at higher temperatures without the addition of much moisture, allowing for browning and caramelization. Grilling typically requires direct heat from below without additional liquids, focusing on searing the exterior. Baking generally involves cooking food in an oven using dry heat, which does not emphasize the combination of fat and moisture for tenderizing food like braising does.