squeeeb

lord eden -

NOT an idiot question. not at all.

to braise something, first you brown it on the stove top, then you add liquid and aromatic ingredients, cover, and put it in a hot oven for a long time. you are trying to get everything in the pan tender, and you usually use that braising liquid, which after hours has become intensely flavorful, in a sauce.

when you hear the term "pot roasting" or "pan roasting" it usually means shallow braising, not as much liquid.

with a crock pot or slow cooker, you throw everything in there and turn it on and let it do it's thing. it's like braising, only without browning the ingredients.

as for what to briase in - you need a high sided oven proof pan that can be used on a stovetop. so a dutch oven, a cast iron pot, a deep roasting pan with a lid, all work.

does that help at all?

oh, and adding wine or port will usually just make whatever you are cooking that much more awesome! especially if you are using a red sauce.

__________________
onward to mayhem!