What two cooking methods are used when braising meat in a steam-jacketed kettle?

Braising meat in a steam-jacketed kettle primarily involves the principles of conduction and convection.

Conduction occurs when heat is transferred directly through the contact between the metal of the kettle and the meat. This direct transfer of heat cooks the meat, allowing it to sear and develop flavor.

Convection is involved as well because the steam generated within the kettle circulates around the meat, providing an even cooking environment. This circulation ensures that the meat is cooked uniformly and helps in maintaining moisture levels, which is essential for braising.

Understanding these cooking methods is crucial for achieving optimal results when braising, as each method contributes to the overall texture and flavor of the finished dish. The other options do not encompass the appropriate combination of techniques used in this cooking process.