19. 6. Use as little water
as possible when
cooking.
Editor's Notes
Method is a systematic procedure, technique,
Moist-heat cooking methods use water, liquid or steam to transfer heat to food.
Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water or oil, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
Boiling the action of bringing a liquid to the temperature at which it bubbles and turns to vapor.
Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray.
Uses constant temperature
Steaming is a method of cooking using steam. This is often done with a food steamer
Steaming definition, water in the form of an invisible gas or vapor.
What is the difference between the two?
Moist heat is more effective than dry heat, in providing deeper penetration of the tissue at the same temperature. Moist heat can speed recovery by increasing blood flow to targeted area. Increased circulation brings in fresh blood and takes away the wastes which may slow healing
Broiling, cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.
Long story short, grilling and broiling refer to a similar cooking process with only one major difference. When grilling, the heat source is below (like with a barbecue grill), but in oven broiling, the heating source is above. Bothgrilling and broiling involve intense direct heat.
Roast is to cook food such as meat or vegetables in an oven. <Roast the pork for an hour.
