The term 'cook slowly in liquid' can be summarized by two cooking methods: BRAISE and STEW. Braising is a method of cooking where the food is first seared at a high temperature, then cooked in a covered pot with a small amount of liquid at a low temperature for a long period of time. Stewing is similar to braising, but the food is cooked in more liquid and for a shorter period of time. Both methods are used to tenderize tougher cuts of meat and vegetables.