What is the term for cooking food slowly in a small amount of liquid in a covered pot?

The term for cooking food slowly in a small amount of liquid in a covered pot is braising. This technique involves first searing the meat or vegetables to develop flavor and then cooking them slowly at a low temperature in a small amount of liquid, ensuring that the food retains moisture and tenderness. The covered pot helps trap steam and heat, allowing for a gentle and even cooking process. Braising is particularly effective for tougher cuts of meat, which benefit from long, slow cooking to break down connective tissues, resulting in a rich and flavorful dish.

Stewing involves cooking food in a larger amount of liquid and typically includes a variety of ingredients, while roasting is done in an oven without additional liquid, usually at higher temperatures, and poaching involves cooking food gently in simmering water or broth, also with more liquid than braising. Each of these methods has distinct characteristics that differentiate them from braising.