To braise is to To sear is a method of cooking where one would grill, bake, braise, roast or sauté the meat, fish or poultry at high temperature to form a caramelized crust. This allows the meats to attain distinct flavors, improved appearance with the browning and improve texture. This method alone is usually used with more tender cuts of meats unless it is... More food lightly over high heat then cover the pan and finish off the cooking in lower heat in some amount of little liquid. This technique of cooking is also called Pot To roast is to cook food in indirect or diffused dry heat such as in an oven where the heat surrounds the food somewhat evenly. This method of cooking helps impart flavor and while the texture on the surface is caramelized and browned. Generally, it is meat, poultry, fish and root vegetables which tend to be roasted. It results in... More depending on the amount of liquid added.
This method of cooking is usually applied to meats which are tougher and need time to break down the connective tissue. pressure cooking and slow cooking are also methods of braising.