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As so often in cooking and life, the answer is a solid “it depends”. Braising means preparing food with some liquid, in a humid environment, usually after a roasting/browning step to develop roast flavors through the Maillard reaction. There’s just a few rules of thumb as to how much liquid is appropriate, and cooking methods cover a certain temperature ...


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The advice isn't necessarily contradictory, both methods are valid depending on what you want to achieve. Running out of moisture in a braise is a bad thing, so if I'm braising something with limited moisture then a tight lid keeps the liquid from evaporating. A good example would be when I cook beef shin, I add a cup of water and a cup of wine, and that's ...


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