What technique is used to cook food slowly in a small amount of liquid?

The technique of braising is characterized by cooking food slowly in a small amount of liquid, often after it has been browned in fat. This method is particularly effective for tougher cuts of meat, as it helps to tenderize them over a longer cooking period. The slow cooking process allows the flavors to develop deeply and ensures that the food is infused with the liquid's taste. Braising combines both dry and moist heat, making it a versatile cooking method that can result in rich, flavorful dishes.

In contrast, baking typically involves cooking food in an oven with dry heat, sautéing uses a small amount of fat in a pan over high heat for quick cooking, and grilling cooks food over direct heat, yielding a completely different texture and flavor profile. Each of these methods serves particular purposes, but they do not encompass the slow cooking with liquid aspect that defines braising.