Moist Heat Cooking Methods
Moist heat cooking methods include poaching, simmering, boiling, stewing, braising and steaming.
Braising is a form of moist-heat cooking that's great for cooking tough cuts of meat and also vegetables. Here are 10 great recipes for braised meat and vegetable dishes.
If you've got a tough piece of meat and a whole afternoon, there's no better way to cook than braising. Find out how to braise a succulent, tender pot roast that will be well worth the time.
Moist heat cooking methods include any techniques that involve cooking with moisture -- whether it's steam, water, stock, wine or some other liquid.
Poaching, simmering and boiling are three different methods for cooking food by submerging it in hot water (or another waterlike liquid like stock).
Braising is a form of moist-heat cooking in which the item to be cooked is first seared and then partially covered with liquid and simmered slowly at a relatively low temperature.
Steaming can be very gentle, making it ideal for cooking very delicate items such as seafood. It also has the advantage of cooking quickly while avoiding the loss of nutrients.
Traditional pot roast is actually cooked by braising, not roasting. This recipe uses moist-heat and long, slow cooking to prepare the beef, leaving it moist, tender and succulent.
