Cooking Method: Wet/ Dry
Why are foods cooked in so many different ways? What happens to food as heat gets added to it? Knowing the answers to these questions can help you choose the right method for you to create amazing dishes.
Here’s a crash course on heat and how it cooks your food.
Provide is also a temperature chart and cooking time for most cooked ingredients.
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Dry and Moist Cooking Methods:
Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote.
Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat. Most often, this promotes the caramelization of surface sugars in foods. Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking.
Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher cuts of meats.