Braising means two steps though. You brown it first and then simmer in liquid not boil. It’s also usually not water, you’d typically use wine, stock or even beer, but not water. So no, not the same.
No sear=no maillard=waaaaay less flavor. Also braising things usually aren’t fully submerged, so they can actually keep developing maillard in the oven. Wine, stock, and beer all also have and impart actual flavor, unlike plain water. Of course you can boil with those things, but then you need a lot more of them, which is more expensive/wasteful. Drastically different results using different ingredients and equipment means not really samey at all imo.
zeejoo@thelemmy.club 6 days ago
Braising means two steps though. You brown it first and then simmer in liquid not boil. It’s also usually not water, you’d typically use wine, stock or even beer, but not water. So no, not the same.
rainwall@piefed.social 6 days ago
Wine/stock/beer are just fancy water, and simmering is just wimpy boiling.
PapaStevesy@lemmy.world 5 days ago
No sear=no maillard=waaaaay less flavor. Also braising things usually aren’t fully submerged, so they can actually keep developing maillard in the oven. Wine, stock, and beer all also have and impart actual flavor, unlike plain water. Of course you can boil with those things, but then you need a lot more of them, which is more expensive/wasteful. Drastically different results using different ingredients and equipment means not really samey at all imo.
rainwall@piefed.social 5 days ago
Still kinda samey, bro.
zeejoo@thelemmy.club 6 days ago
Fair point tbh