Braising, sautéing, and roasting are three important cooking techniques used in the Italian kitchen to prepare meat. Braising is a long, slow, moist-heat cooking technique that makes tough, fatty cuts tender. Sautéing is a quick, high-heat cooking technique used for thin cuts of meat. And roasting is a dry-heat cooking technique used most often with inherently tender, medium-to-large cuts of meat. In this lesson, you will learn techniques for braising, sautéing, and roasting meats and how to use Italian flavors to accent meat dishes