Moist heat cooking, dry heat cooking, and combination cooking are three different types of cooking methods. These methods use heat to enhance food differently. You can categorize all cooking techniques, such as grilling and steaming, in one of these three methods. It is essential to learn and master these various cooking options to become a great chef or home cook.
Moist Heat Cooking
Moist heat cooking depends on the availability of liquid or steam to cook food. You can use this method to make nutritious dishes with no added fat or oil. It’s also a perfect way to relax the rough fibers throughout some meat types, such as beef or brisket. When frying fibrous vegetables and legumes, the moist heat softens the food until it reaches the optimal tenderness. Unlike dry heat cooking techniques, moist heat cooking does not create a browned crust.
Poaching is a cooking method that involves cooking by immersing food in a liquid, such as water, milk, stock, or wine. Poaching differs from other “moist heat” cooking techniques, such as simmering and boiling, in that it requires a comparatively low temperature (about 70–80 ° C or 158–176 ° F). Foods such as eggs, fish, and fruit are best for poaching.