What cooking technique involves cooking food in a small amount of liquid until tender?

The cooking technique that involves cooking food in a small amount of liquid until tender is braising. This method typically requires searing the food first in a pan to develop flavor and then adding a small amount of liquid, which can be water, stock, or wine, before covering it and allowing it to cook slowly over low heat. The process allows for the food, often tougher cuts of meat or hearty vegetables, to become tender while absorbing the flavors from both the searing and the liquid.

While other techniques like poaching involve cooking food gently in simmering liquid, braising is distinct because it combines both a preliminary dry cooking step and a long, moist cooking period, which enhances the depth of flavor and tenderness of the dish. Steaming, on the other hand, relies on steam to cook food and does not involve any liquid in direct contact with the food to tenderize it in the same way. Sautéing is a quick cooking method that uses minimal fat and does not include moist heat, which is crucial for the tenderness associated with braising.