Generally, with the exception of braising (my personal favorite) you will choose either dry heat cooking or moist heat cooking method. In order for dry heat cooking to be effective, you ...

What’s up my Eaters! The weekend is almost here. I hope you are all doing well. Last week we discussed the 3 primary cooking ...

Moist-heat cooking methods like poaching and frying, meanwhile, keep foods from drying out, resulting in tender, flavorful meat and seafood dishes. New Castle, Pennsylvania native and cookbook ...

Poaching is one of the essential ways to cook eggs but is also used for chicken, fish and fruit like pears. Simmering | Simmering is another moist-heat cooking method, but the liquid is heated to ...

But before we even got to specific techniques, we learned one fundamental truth: all cooking falls into two categories — moist heat and dry heat. Some ingredients do better with moist heat ...

Dry-heat cooking methods — such as searing, roasting or grilling — enhance the Maillard reaction. Moist-heat cooking methods, like braising or stewing, tend to slow or stop the reaction.

You can cook farmed salmon as low as 125°F or up to 135°F, which should stay quite moist. Resting and carryover heat when cooking salmon A critical part of the cooking process, especially for ...