Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to
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Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to as stewing. The method involves placing food, usually meat or vegetables, in a pot with a small amount of liquid, such as stock or wine, and cooking it over low heat for an extended period. The long cooking time and low heat allow the flavors to meld together, resulting in a tender and flavorful dish. This method is ideal for tougher cuts of meat or vegetables that require longer cooking times to become tender.