Dry Heat and Moist Heat Cooking

Cooking methods in the culinary arts are divided into two categories:

1. Dry heat cooking, such as roasting, broiling or sautéing.
2. Moist heat cooking, like braising, steaming or poaching.

Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like brisket or shank need to be cooked slowly, at low heats, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious.

Read more about the basic cooking techniques, like how deep-frying is actually considered a form of dry-heat cooking.