What technique involves cooking food slowly in a small amount of liquid?

The technique that involves cooking food slowly in a small amount of liquid is braising. This cooking method typically begins with browning the food in fat to develop flavor and color. After browning, a small amount of liquid is added, and the food is covered and cooked slowly over low heat, either on the stovetop or in the oven. This process allows tougher cuts of meat and fibrous vegetables to become tender, as the gentle heat and moisture work together to break down connective tissues and enhance the flavors.

Steaming, on the other hand, uses steam from boiling water to cook food, which does not involve any fat or significant liquid for flavor enhancement. Roasting involves cooking food in dry heat, typically in an oven, which can produce a crisp exterior without using liquid. Finally, grilling cooks food over an open flame or heat source, which also does not involve liquid to aid in the cooking process. Each of these techniques has its own uses and advantages, but braising is distinct in its method of utilizing liquid and slow cooking to achieve tender and flavorful results.