How is Low-Temperature Cooking (LTC) Different from Braising?

Braising is a method of slowly cooking tougher cuts of meat in liquid with aromatics in a covered casserole. A tightly fitting lid on the pan creates steam in the pan that helps tenderize the meat during the long slow cooking process. The major difference is the cooking temperature, the temperature for braising is 280 - 325 degrees.

Low-temperature cooking on the other hand is for lean tender cuts of meat, poultry, and fish and the temperature range for cooking is 140 - 200 degrees.