Which method involves cooking food in a small amount of liquid in a tightly covered pot?

The method that involves cooking food in a small amount of liquid in a tightly covered pot is braising. This technique typically starts by browning the food, such as meat or vegetables, in fat to develop flavor. After searing, a small amount of liquid, which could be broth, wine, or a sauce, is added to the pot. The pot is then covered tightly, and the food is cooked slowly over low heat. This allows the food to become tender while absorbing the flavors of the liquid and any aromatics that may have been added. The moist cooking environment created by the tightly covered pot helps to keep the food from drying out and enhances tenderness.

Other methods, while also involving cooking with moisture, differ in approach and results. Frying involves cooking food in a larger amount of hot fat, which creates a crispy texture rather than a tender one. Boiling requires cooking in a significant volume of water or liquid at high heat, often resulting in softer textures without the depth of flavor developed in braising. Steaming cooks food using the vapor from boiling water without direct contact with the liquid, maintaining the food's moisture but not necessarily enhancing its flavor through the cooking liquid. Thus, braising is uniquely defined by its method of cooking food