Braising vs. Roasting — What's the Difference?

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.

To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

To cook with dry heat, as in an oven or near hot coals.

Present participle of braise

To dry, brown, or parch by exposing to heat.

Cooking slowly in fat in a closed pot with little moisture

To expose to great or excessive heat.

(Metallurgy) To heat (ores) in a furnace in order to dehydrate, purify, or oxidize before smelting.

To ridicule or criticize harshly.

To honor at or subject to a roast.

To cook food in an oven.

To undergo roasting.

Something roasted.

A cut of meat suitable or prepared for roasting.

The act or process of roasting.

The state of being roasted.

Harsh ridicule or criticism.

A facetious tribute, as at a banquet, in which the honoree is alternately praised and insulted.

Roasted

Present participle of roast

(colloquial) Very hot.

The act by which something is roasted.

(colloquial) A rebuke or reprimand (usually from the recipient's point of view).

Cooking (meat) by dry heat in an oven (usually with fat added);