What cooking method involves cooking slowly in fat with little moisture in a closed pot?

The correct answer is braising, which is a cooking method that involves cooking food slowly in fat, often in a closed pot, and typically includes using a small amount of liquid for moisture. This technique allows for the development of rich flavors and tender textures as the food is gently simmered over low heat, often for an extended period.

In braising, the initial step usually involves searing the meat or vegetables in fat to add depth of flavor through browning. After searing, a small amount of liquid—such as broth or wine—may be added, and the pot is then covered to trap moisture and heat, ensuring the food cooks evenly. This method is particularly well-suited for tougher cuts of meat, which become tender as they slowly break down during the cooking process.

The other options represent different cooking techniques: baking involves cooking food through dry heat in an oven; roasting typically requires exposure to dry heat in an oven as well, often at higher temperatures for browning; and steaming utilizes water vapor to cook food, which is a method that does not involve fat or closed pots in the same sophisticated way as braising. Thus, braising stands out for its unique combination of moisture and fat, making it the ideal choice in this