What cooking method involves cooking food slowly in a small amount of liquid?

Braising is a cooking method that involves cooking food slowly in a small amount of liquid, typically at a low temperature. This technique is particularly effective for tougher cuts of meat and root vegetables, which benefit from the long cooking time to become tender. During braising, the food is usually first seared in fat, which enhances flavor, and then it simmers in a covered pot with some liquid, which can be broth, wine, or even water. This allows the food to absorb moisture while developing complex flavors through the combination of dry and moist heat.

Boiling typically involves cooking food quickly in a larger quantity of liquid at a high temperature, which is very different from the gentle, prolonged cooking of braising. Frying involves cooking food in oil or fat at varying temperatures, usually resulting in a crispy exterior. Grilling is a method that uses direct heat from below, which is not conducive to the slow-cooking process that characterizes braising. Thus, braising specifically captures the essence of slowly cooking food in a small amount of liquid, making it the correct answer.