Broiling is a method that uses a direct heat to brown the outside without overcooking the inside. Roasting uses the air in the oven or other cooking device to heat the meat. Braising uses the steam trapped in the container and is often used for less tender cuts of meat like a roast.
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Broiling is a form of quick, dry cooking that involves the intense, 500°F heat of your oven's broiler. Braising is a combination cooking method in which meat is first seared on the stove, then slow-cooked in liquid in a 325°F oven till it becomes fall-apart tender.
D. Broiling is a dry heat cooking method, while braising is mostly a moist heat cooking method.
Frying is cooking by immersion in oil—either total immersion, or partial immersion on each side. Braising is a two-stage process: the food is first either seared in a dry pan or browned in a little oil, and then cooked slowly in a simmering aqueous (non-fat) liquid.
Braising is a cooking method that uses moist as well as dry heat. Roasting is a cooking method that uses dry heat, an open flame, oven or other heat source.
To learn more about broiling and braising, refer
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