Answer:
Anything that involves vegetables and/or poultry.
Explanation:
Braising -- a method that uses both dry heat and wet heat cooking.
The food is first '' burned '' at the high temperature, on the outside, in order to get a brown color, so it gets really crispy and crusty. Later, the small amount of liquid is added, and the high temperature is lowered to the minimum, so it can get cooked for a longer amount of time. When the brown color occurs, the foods flavor becomes even more delicious. Thanks to the heat, moisture and cooking process, the liquid becomes almost like a gelatin mass and it softens the dish and gives it an incredible tender feeling and taste.
