Which cooking method is described as adding tenderness by cooking poultry in liquid?

Which cooking method is described as adding tenderness by cooking poultry in liquid?

• A. Grilling
• B. Braising
• C. Boiling
• D. Steaming

Answer: (B)

Tenderizing poultry through moist-heat cooking is the idea here. Braising involves browning the pieces first, then cooking them in a small amount of flavorful liquid at a low simmer in a covered pot. The slow, gentle heat lets collagen in the meat break down into gelatin, which helps keep the poultry moist and renders it tender while infusing the dish with flavor from the liquid and aromatics. This method is especially good for tougher cuts or when you want a rich sauce in the same pot as the meat. Grilling uses dry heat and no liquid, so it firms the exterior rather than tenderizing through moisture. Boiling submerges the poultry in a large volume of hot liquid at high heat, which can overcook and dilute flavor rather than produce the same tender, cohesive texture. Steaming cooks with rising steam and doesn’t involve cooking in a seasoned liquid, so it tenderizes differently and without the braising liquid’s flavor boost. So, the described method—cooking poultry in liquid to add tenderness—fits braising best.

Tenderizing poultry through moist-heat cooking is the idea here. Braising involves browning the pieces first, then cooking them in a small amount of flavorful liquid at a low simmer in a covered pot. The slow, gentle heat lets collagen in the meat break down into gelatin, which helps keep the poultry moist and renders it tender while infusing the dish with flavor from the liquid and aromatics. This method is especially good for tougher cuts or when you want a rich sauce in the same pot as the meat.

Grilling uses dry heat and no liquid, so it firms the exterior rather than tenderizing through moisture. Boiling submerges the poultry in a large volume of hot liquid at high heat, which can overcook and dilute flavor rather than produce the same tender, cohesive texture. Steaming cooks with rising steam and doesn’t involve cooking in a seasoned liquid, so it tenderizes differently and without the braising liquid’s flavor boost. So, the described method—cooking poultry in liquid to add tenderness—fits braising best.