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Smothering (food)
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a small amount of liquid,〔(【引用サイトリンク】 title=Smother )〕 and can be seen as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
==Description==
This method of food preparation involves using the Maillard reaction to "brown" the meat or vegetables and then deglazing with stock or water and simmering the mixture over low heat for an extended period of time. It is often done in a cast iron pot or dutch oven, so the heat can be evenly applied and distributed.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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