What cooking method involves cooking food slowly in a small amount of liquid in a covered pot?

The correct choice involves cooking food slowly in a small amount of liquid in a covered pot, a technique known as stewing. Stewing is particularly effective for tougher cuts of meat and heartier vegetables because the low and slow cooking method allows flavors to meld together and results in tender, flavorful dishes. The ingredients are typically cut into smaller pieces before being combined with the liquid.

As the food cooks for an extended period, it absorbs the flavors of the seasonings and liquid, creating a rich, comforting dish. The covered pot helps retain moisture and heat, which is essential for breaking down fibers in the ingredients and achieving the desired tenderness.

In contrast, sautéing involves cooking food quickly in a small amount of fat over relatively high heat, while simmering refers to cooking food gently in liquid just below boiling point, often without a lid. Poaching is a method where food is submerged in a gently simmering liquid but not necessarily cooked for an extended duration like stewing.