How does braising differ from stewing?

The distinction between braising and stewing primarily lies in the size of the meat cuts used and the cooking methods involved. Braising typically utilizes larger cuts of meat, which are first seared to develop flavor and then cooked slowly in a small amount of liquid. This technique allows for the meat to tenderize over time while retaining its rich flavors and moisture.

In contrast, stewing involves smaller pieces of meat, which are usually cut into bite-sized chunks. These pieces are completely submerged in a greater quantity of liquid during cooking. The stewing process is designed to ensure that every piece of meat is evenly cooked and infused with the surrounding flavors, resulting in a dish where the liquid becomes a rich sauce.

This understanding clarifies why the correct answer highlights the differences in how the size of meat and the amount of cooking liquid are managed between braising and stewing. It emphasizes the methodical, slow cooking approach of braising with larger cuts versus the fully submerged cooking style of stewing with smaller cuts.