School Project- dry/moist cooking techniques?

Tags: amp, lt

3 Responses to “School Project- dry/moist cooking techniques?”

1. TBomber says:

   April 30, 2010 at 7:13 pm

   Dry methods
   Baking
   Shirring
   Broiling
   Frying
   Deep fat frying
   Sautéing and pan-frying
   Stir-Frying
   Grilling
   Roasting
   Roasting/Toasting Nuts
   Microwaving

   Wet methods
   Bain-marie
   Basting
   Blanching
   Boiling
   Clay pot cooking
   Poaching
   Pressure cooking
   Scalding
   Simmering
   Sous-vide
   Steaming
   Stewing
   Tempering
   Candy Making
   Cold Water Candy Test
   Caramelizing

   Look these terms up for further understanding of how to do those methods. Good luck!
2. nataliexoxo says:

   April 30, 2010 at 7:13 pm

   i’m not sure what you mean by dry cooking?
   like dehydrating?

   and moist?
   like soup or just not over cooking things so they dry out and aren’t as moist as they can be… like chicken or turkey?
3. mrfroo says:

   April 30, 2010 at 7:13 pm

   This is what your commercial food productions book is for!

   Here is an incomplete list off the top of my head.

   Dry cooking methods:

   Baking
   microwaving
   deep-fat frying
   Roasting
   Barbecue
   Broiling
   Grilling

   Moist Heat cooking:
   Cooking in the pot: Boiling, simmering, poaching and reducing
   Steaming
   Braising

   If you need more of an explaination, email me.