CHAPTER 4

BASIC COOKING METHODS

At the end of the chapter, learners are
expected to able to:
 Identify and differentiate the three major classification of cooking
methods;
 Explain the characteristics and procedures for each type of cooking
and also their advantages ;
 Identify and explain the tools and equipment needed for each type
cooking method
 Recognize the risks and hazard related to each cooking method and
how these hazard can be prevented through safety measures;
 Demonstrate the appropriate application of each cooking method in
the preparation of various dishes.
 Cooking is the process of making foods safe for consumption as it destroys micro
organism that can cause food borne diseases. It also prolongs the shelf life of food and
maintain its quality, makes it digestible and palatable making it easier to chew and more
digestible.
 COOKING METHODS

Cooking methods are generally classified into three

categories

 Dry heat cooking

 Moist heat cookery methods

 Combination of dry and moist heat methods

 DRY HEAT COOKING METHODS

 In this method of cooking, food is cooked in direct heat

such as in a grill or with indirect heat such as in an oven.
The heat may come from the top, bottom, top and
bottom or around the food; No liquid is use to transfer
food. The food is left dry, gets cooked in its own juice as
the heat is applied to cook the food.
OVEN ROASTING

 Roasting is cooking in dry heat with the aid of fat or oil in an oven
or on spint. Radiant heat is the means of cooking when using a
spit. Oven roasting is a combination of convection and radiation .
ROSETING EQUIPMENT
thermometer ROASTING PAN

ROASTING RACK OVEN

METHODS
1. Place the food in an oven with either :

 Applied dry heat;

 Force air converted heat or
 Convicted heat combined with microwave energy.

2. Place foods on roasting spit oven or in front of fierce

radiated heat.
 Effects
 The surface of the food is sealed by the initial heat
of the oven, thus preventing the escape of too
much natural juice. When the food is lightly
browned, the oven temperature is reduce to cook
the inside part of the food without hardening the
surface.
  ADVANTAGES

 Quality meat and poultry becomes tender and succulent when

roasted.
 Meatjuices coming from the joints can be used for gravy and for
enhance flavor.
 Use of power and oven temperature can be controlled.
 Cooking is visible when ovens with transparent doors are used
 Has minimal fire risk.
 PIT ROASTING

 This requires continual basting of the meat juice over the

carcass or joint on the revolving spent to give it a
distinctive flavor.
 TIME AND TEMPERATURE
CONTROL
 Ovens must be pre-heated.
 Oven temperature and shelf setting in recipes must be allowed.
 Cooking time depends on the shape, size, type and bone propotion and
quality of food
 Meatthermometer and probes should be inserted to determine the exact
temperature in the center of the food and to establish degree of
doneness.
SAFETY
 Roasting tryas should be of a sustainable size. If
too small, basting becomes difficult and
dangerours; if too large, fat in the trays will burn,
spoiling the flavors of the meat and gravy.
 Handle roasting trays carefully at all times, using a
thick dry cloth.
 Ensure
that the food is securely held before
removing from the rroasting trays.
BASIC PROCEDURES IN
ROASTING
1. Preheat the oven based ont the prescribed recipe.
2. Whenever possible, the roast piece should be at room temperature.
3. Season the roast piece with salt just before cooking.
4. Meats like beef, veal, lamb, pork and some games should be browned first to sear side of meat
and to trap the juices in it. Otherwise the roast piece get very dry when cooked.
5. In roasting meats with fat, make sure that the fat side is not at the flooring of the roasting pan but
on the other side that is exposed to the reflected and radiant heat of the oven
6. Never prick the roast piece. This would make the juice of the meat come out from the hole,
resulting to dry roast piece.
7. Fowls should be seasoned with salt and rubbed with oil or butter before roasting.
8. Fowls should also be basted occasionally while roasting.
9. Beef should not be roasted well done
10. To prevent a roast piece from being burned or charred, cover it with aluminum foil. This diffuses
 ROASTING MAY INVOLVE :
Searing : browning the meat with high temperature to seal
the juice from the meat.
Basting : Moistening the meat with fat or liquid to add
color and flavor.
Barding : wrapping meat with fat.
Larding : putting fat into the meat.
C. Grilling and broiling

 Grillingis a fast method of cooking that comes from the radiant

heat or the griller or charcoal broiler. In grilling, the heat source is
above the food being grilled while in broiling, the heat source is
above the food. In this kind of cooking, only one side of the food
is exposed to the heat source at one time.
 Grilling BROILING
Heat source from below the food Heat source from the food
Purpose
The purpose of grilling is to :

• Make the food digestible, Palatable and safe to eat.

• Utilize the speed of the cooking to produce a
distinctive flavor, color texture and eating quality.
• Add variety to the menu.
• Introduce into the diet simple, uncomplicated
dishes.
METHODS
Grilled foods can be cooked :
 Over heat (charcoal, barbecues, gas or
electric heated grills).
 Under heat ( electrically or gas heated
salamanders.
 Between heat ( electrically heated grill bars
or plates ).
 Barbecuing.
 EFFECTS

Because of the speed of cooking there is maximum retention of

nutrients and favors. Grilling is only suited for certain cuts of best
quality meat. Inferior meat would be tough and inedible. The effect of
the fierce heat on the surface of the meat rapidly coagulates and seals
the surface of protein, thus helping it to retain the meat juices. Grilled
meat have lower loss of juices than meat cooked by any other method
provided they are not pierced with a fork while cooking
 ADVANTAGES

 Fast methode of cooking enabling food to be quickly cooked .

 Charring food gives a distinctive appearance and improves flavor.
 Control of cooking is aided because food is visible while being grilled.
 Requires less oil compared to frying
 Oil or fat from meat is drained away in the process of grilling.
 DISADVANTAGE
 When not brushed with enough oil and
not turned frequently enough, the
surface of the food can easily become
dry and burnt.
NEEDED EQUIPMENT

Broiler kitchen fork tongs griddle french flat top

knife grill brush spatula grill broiler

 Tender cuts of meat and poultry, like cops and steaks and various kind
of fish and shellfish like cod, herring, mackerel, plaice are very well
suited for grilling. Also vegetables ( mushrooms, tomatoes ) and even
fruits can be grilled. While broiling, stay close to the grill as flare –
ups can occur, it’s easy from a food to go from nicely browned to
charred in flash. The grilling time varies from food, and from grill to
grill so it is advisable to test the doneness of the food as you proceed.
 Broiling refers to cooking foods under a broiler with heat that is direct
and intense. But only the side of the food that is exposed to the heat will
brown, so the food that are broiled have to be turned during the
cooking process.

 Often the food is cooked on a rimmed baking sheet, while allows the
food to be close to the heat source. Foods that are best broiled are
foods that cook through quickly, so they don’t burn before they finish
cooking inside. Fish and seafood, chicken breast, burger, kebabs are
suitable for broiling. This technique can also be used to finish dishes
like frittatas. It important to watch the broiling process closely and
check the inside of the oven often to avoid over-broiled result .

 Broiling happens very quickly and it’s best to watch the food carefully
 Basic procedure in grilling and charcoal broiling :
1. Preheat the griller or charcoal broiler first;
2. Grill at 160˚C - 180˚C;
3. Whenever possible , place food item at room temperature
4. Season the food item with salt just before cooking;
5. Food item that need to be dredge in flour should be pat dry first with a cloth before dredging in flour;
6. Never turn food frequently nor press it with your turner while grilling. This would drain off the juices from the food
item
7. Follow the green rule of thumb in grilling or charcoal broiling;
8. The side that touches the griller or charcoal broiler first is the side of the meat that is facing the guest or dinner;
9. Follow the general rule in charcoal broiling ;
• Lay the food item diagonally or slanting on the charcoal broiler.
• turn it to not more than 90 degrees, still on the same side .
• turn it to the other side
• turn it again to not more than 90 degrees , still on the same side
• take it out of the charcoal broiler.
 Food for grilling – some foods that are usually grilled are breef tenderloin, grilled
chicken breast, grilled lamb chop, ect.

 Barbecuing – refers to grilling method using charcoal to make smokey flavor. The
indirect heat or hot smoke can come from below or above the food.
- foods must be highly seasoned and marinates before barbecuing for it to have
good taste and flavor

 Baking – in baking foods are cooked in an enclosed space – the oven. Heat is radiated
from the mental lining of the oven and circulated by convection currents. This
method is often used for food like breads, pies, pizzas, muffins, and other, well “
baked goods “ is also used for cooking savory food like lasagna or chicken. The food
cook from the outside in, and the oven temperature varies from recipe to recipe,
though once the heat gets higher, say 400˚F or above, the term roasting often used.
Advantages :
• Large amount of food can be bake at the same time.
• Cooking can be timed in a timer, and will not require constant
attention.
• Baked foods are soft and easy to digest.

Disadvantages :
• Takes longer time to cook foods.
 Hot fat frying
frying foods can be done by: shallow fat frying, pan- frying, sautéing or stir-
frying.
 Deep-frying requires the food to be submerged in oil or hot fat to given the
food a crisp texture.
 Dry frying does not require the auddition of oil. Cooks from the melted fat that
runs from the food when it is heated.
 Shallow fat frying is the cooking of food in small quantity of preheated fat or
oil in shallow pan or work or flat surface (flat plate).
Effects

The high temperature used in shallow frying produces

almost instant coagulation of protein in the surface of the
meat thus, preventing the escape of the natural juice from
the meat. Some of the frying medium will be absorbed by
the food being fried which will change the nutritional
content.
Advantages
 Shallow frying is a quick method of cooking prime cuts of meat and
poultry as suitable fats or oil can be raised to a high temperature
without burning. As the food is in direct contact with the fat, it cooks
rapidly.
 Makes diet palatable, digestible and safe to eat.
 Browns food to give it a different color and flavor
Time and Temperature Control

This is particularly important. As all shallow fried food should have an appetizing golden-brown on both sides. This can be
achieved by careful control of the temperature, which should be initially hot,the heat is then reduced and the food is turned or
moved occasionally.

General Rules
1. When shallow frying continuously over a busy period, prepare and cook in a systematic way.
2. Pans should be cleaned after every use.

Safety Tips
1. Select a correct type and size of pans to be used.
2. Place or add the food carefully away from your body
Deep Fat Frying

In this method, the food is carefully placed into preheated oil or fat,
fried until cooked and golden brown, well drained and served.

Purpose

•To cook appetizing foods of various kinds thus adding variety to

the diet and the menu.
• To produce food with an appetizing golden-brown color, crisp,
palatable and safe to eat
• Modify the rapid penetration of the intense heat
Procedures:

Effects of Deep Frying

Deep frying of items covered with milk or eggs seals the surface
by coagulation of the protein, with the minimum absorption of
fat. However the interior may be raw, as in apple fritter, and will
require to be cooked. A cooked interior as in croquette potato,
need to be cooked. With uncoated item such as chipped potatoes,
the food absorbs a large amount of fat, thus affecting the texture
and nutritional content.
Advantages

• Partial cooking with deep-frying enables certain foods to be held for cooking later,
which helps during busy service and saves time.
• Coating foods enables a wide variety to be cooked by this method.
• Foods can be cooked quickly and easily handled for service.
• Coated foods are quickly sealed, thus preventing the enclosed food becoming
greasy.

Disadvantage

• Involves substantial amount of oil.

• Food is greasy and harder to digest.
Temperature and Time Control

With deep fat frying it is essential for fat temperatures to be maintained at the correct degree.
When quantities of food are being continuously fried, after the removal of one batch, the
temperatures of the fat must be allowed to recover before the next batch is cooked. If this were
not done the food would be pale and insipid in appearance and soggy to eat.

General rules for frying

1.Systematic preparation and cooking are essential;

2.Never over-fill fryers with fat or food to be cooked;
3.When using free standing fryers, without a thermometer, never allow the smoke to rise from the
fat; this will be a disagreeable taste and smelled to food being fried;
4.The normal frying temperature is between 175˚C to 195˚ (350-380˚F, this is indicated by a
slight heat haze rising from the fat;
5. Do not attempt to fry too much food at one time;
6. Allow the fat to recover its heat before adding the next batch of food;
7. Ensure a correct fat/oil ratio to food. If too much food is cooked in too little
fat, even if the initial temperature of the fat is correct, the effect of a large
amount of food will reduce the temperature drastically an spoil the food;
8.Restrict holding time to minimum – fried foods soon loose their crispness
9. Oil and fat should be strained right after use; otherwise the remaining food
particles will burn when the fat is next heated, thus spoiling the appearance and
the flavor of the food;
10. Always cover oil fat when not in use to prevent oxidation.
Safety tips

1. keep pan always half-filled with fat or oil;

2. never overload fryers with food;
3. dry food such as potatoes thoroughly before frying otherwise the will
splutter and cause burn.
4. always place food carefully in the fryer, away from you. If it is positioned
towards you, hot fat could splash and burn you;
5. always have a deep frying basket and a spider available in case food is
required
6. ensure that correct fire prevention equipment is at hand and that you know
how to use it;
7. move free standing fryers with great care so as not to jar them and spill flat
on the stove.
I . Sautéing
this technique requires the food to be tossed around in the skillet quite a
bit.
A variety of fats can be used from butter to various
oils, or a combination, depending on the food being
sautéed. The pan and the fat must be hot enough so
that the food added to the pan starts to brown quickly, since the heat used
to
cook the food comes directly from the pan itself. The exterior of the food
is
browned, sometimes only slightly, sometimes more caramelized, and the
interior is cooked thoroughly using this method. It’s somewhere between
stir-frying and searing.
Procedures
1. Preheat the sauté pan first;
2. whenever possible food items should be at room temperature
3. season the food item with salt just before cooking;
4. maintain the heat of the fan because reduction of heat will draw juices from the food item
and this would greatly affect the quality of food cooked in it;
5. always observe uniformity in cuts. This is to avoid the over cooking of the
small ones and the undercooking of the bigger ones;
6. Vegetables should be sautéed quickly and should be served right away,
7. When butter is required in sautéing, use clarified butter;
8. Make sure that all the ingredients are ready before you start cooking;
9. Make sure that the butter or oil in the pan is already hot before starting
to cook. Cooking tender cuts of meat and poultry in a sauté or frying
pan.
j. Stir frying

This method involves fast frying in a wok or a frying

pan in a little fat or oil (vegetables, strips of beef or
chicken requires less oil and involves stirring small
pieces of food in a hot pan for a few minutes).
A wok is the traditional pan used in stir-frying but a large skillet works just as
well.
Pointers
1. In a classic stir-fry, cut the food into similarly sized bite-sized pieces so
that it cooks evenly. Keep the food moving using a cooking utensil of
some sort, and occasionally shake the pan itself;
2. The heat beneath the pan must be very high;
3. Use only a small amount of oil;
4. Have every single ingredient fully prepped and measured before you
begin. Since stir-fries are done fast, the first ingredients might overcook
while you are mincing the final components;
5. Add Ingredients starting with the ones that take the longest to cook, and
finish with the shortest cooking ingredients, so everything reaches their
doneness at the same moment.
Advantages
1. It's a quick cooking method;
2. No loss of soluble nutrients;
3. Good color.
Disadvantages
1. Suitable for expensive cuts of meat;
2. Not easily digested;
3. Requires constant supervision.
B. PART DRY HEAT METHOD
1. Browning
- Placing the food item in a hot pan or flat metal
grill to sear the sides to prevent dry roasts and
firm but tender stews and braises.
2. Sizzling
- Placing the food item in a hot sizzling plate
when served.
3. Flambéing
- Adding alcoholic beverages in food cooked in a
pan and then ignites it for flaming effect.
4. Planking
Placing the food item in a flank (usually made
of wooden tray), covered with aluminum foil
and heating in an oven before serving.
C. COMBINATION OF HEAT METHOD
A kind of cooking that is not either dry or moist but a combination of both. The
cooking starts in dry heat by either browning or sautéing and then finished in the
moist heat method, usually through simmering. These are the stews and the
braise.
a. Stewing
The food item is usually cut in cubes or small pieces,
browned on all sides; the vegetable ingredients are
sautéed and simmered in its sauce. The color varies
according to the ingredients used. Black for soy sauce,
brown for brown sauce and red for tomato.
Stewing is both economical and nutritional because
the cheaper cuts of meat and poultry that is unsuitable for roasting or grilling can
be made tender and palatable inasmuch as there is very little waste that is
caused by evaporation.
Pointers:
1. Use cooking temperature in the range of 120°C -140°C.
2. For better uniformity in cooking, the food must always be served
altogether so as to preserve moisture and taste.
3. Do not allow the liquid to reach very high temperature. In the slow
process of cooking by gentle heat, the connective tissue is converted into
gelatin so that the meat fibers fall apart easily and become digestible.

Examples of products that use stewing are:

1. Meat (topside, silverside, brisket, skin, tail, trotters, breast, shoulder,

plate, etc.)
2. Game (hare, rabbit, duck, etc.)
3. Vegetables (okra, eggplant, cabbage, onion, marrow, etc.
4. Fish (bouillabaisse, matelote) and seafood.
Advantages
1. Stewing is both economical and nutritional because the cheaper cuts of
meat and poultry that is unsuitable for roasting or grilling can be made
tender and palatable inasmuch as there is very little waste that is caused
by evaporation;
2. Like braising, stewing is an excellent method for turning tougher cuts of
meats or poultry or even certain kinds of seafood, like conch or squid,
tender;
3. Often things that have been stewed (and braised for that matter) taste
even better the next day, so these are two great make ahead
techniques. And then there is the slow cooker, a stew-creating marvel .
b. Braising

The food item is whole or cut to small pieces like

chops and escalope. It is first browned on all sides,
the vegetable ingredients are sautéed and simmered
in its sauce until done. Like stewing the color varies
according to the ingredients used. Braising is a long
and slow method of cooking. It is ideal to use for less
tender joints of meat and poultry. Some joints with
less marbling or fatty tissue require marinating (wines, vegetables
and herbs). Braising helps to tenderize the meat, brings in
additional flavor and moisten the joints
c. Pot Roasting
The meat/chicken is marinated, browned on all sides,
vegetable ingredients are sautéed and finished cooking in
its sauce in a covered braising pot inside pre heated oven.

d. Fricasseeing
The food items are usually cut is cubes, simmered in stock;
vegetable ingredients are sautéed and finished cooking by
simmering again in the thickened sauce. The color is
usually white but sometimes the color varies on the added
ingredients. Green if you add blended spinach or finely
chopped parsley, Yellow if you add saffron or mustard and red if you add blended
tomato or pimiento.
e. Wrap Cookery
The food item is seasoned with salt and pepper.
Vegetables and other spices are also added. Some adds
wines before it is wrapped in either wax paper and
aluminum foil and either fried or baked in the oven. The
food is cooked on its own steam.

D. MOIST HEAT METHOD

This cooking method involves the use of liquid or steam in cooking. Moist heat is
the means to cook the food items. This is achieved in a number of ways. Among
these are low heat or below the boiling point, moderate heat or just below the
boiling point, high heat or at the boiling point and intense heat or above the
boiling point. There are complete ones like dry heat method and there are also
ways done partially. Among these are blanching and scalding.
a. Boiling
Boiling is the cooking of prepared foods in a liquid at
boiling point (100 degrees). This could be water,
court bouillon, milk or stock.

Purpose
The purpose of boiling is to cook food so that it is:
It is pleasant to eat with an agreeable flavor.
• Have a suitable texture, tender or slightly firm according to the food.
• It is easy to digest and safe to eat.
Methods
There are two ways of boiling:
1. Place the food into boiling liquid, re-boil, then reduce the heat for a gentle
boiling to take place, this is known as simmering.
2. Cover food with cold liquid, bring to boil, reduce the heat to allow food to simmer.
Effects of Boiling
Gentle boiling helps to break down the tough fibrous structure of certain food,
which would be less tender if cooked by other methods. When boiling meats
for long periods, the soluble meat extract are dissolved in the cooking liquid.
Cooking must be slow in order to give time for the connective tissue in tough
meat to be changed into soluble gelatin, so releasing the fibers and making the
meat tender. If the connective tissue gelatinizes too quickly, the meat fiber fall
apart and the meat will be tough and stringy. Gentle heat will ensure
coagulation of the protein without hardening
Advantages of Boiling
1. Older, tougher, cheaper joints of meat and poultry can be made palatable
and digestible;
2. It is appropriate for large-scale cookery and is economic in fuel;
3. Nutritious well-flavored stock can be produced;
4. Labor saving, as boiling needs little attention;
5. The advantage of food started slowly in cold liquid, brought to boil, and
allowed to boil gently;
6. Helps to tenderize the fibrous structure (meat), extract starch (vegetable soups) and flavors
from certain foods (stocks);
7. Can avoid damage to foods, which would loose their shape if added to
boiling liquid, e.g. whole fish;
8. Suitable for green vegetables as maximum color and nutritive value are
retained, provided boiling is restricted to the minimum time;
9. Seals in the natural juices of meat, other items being cooked.
Time and Temperature Control

Temperature must be controlled so that the liquid is brought to

the boil, or re-boil, then adjusted in order that gentle boiling
takes place until the food is cooked to the required degree.
Stocks, soups and sauces must only simmer; spaghetti cooked
slightly firm (al dente), meat and poultry well cooked and
tender, vegetables should not be overcooked. Although
approximate cooking times are given for most food, the age,
quality and size of various foods will nevertheless affect the
cooking time required.
General Rules
1. Select pans, which are neither too small nor too large;
2. When cooking in boiling liquid, ensure there is sufficient liquid and that it is at
boiling point before adding food;
3. Frequently skim during the cooking;
4. Simmer whenever possible so as to minimize evaporation, maintain
volume of liquid and minimize shrinkage.

Safety Tips
1. Select container of the right capacity - if they are too small, there is a
danger of boiling liquid splashing over, forming steams and causing scald burns;
2. Always move pans of boiling liquid on the stove with care;
3. Extra care is required when adding or removing foods from the container of boiling
liquid.
b. Poaching
The heat is below the boiling point and the bubbles
are not so visible. The benefit we get from this
method is minimized reduction in size of items
poached especially fish fillet and chicken breast fille

Pointers in Poaching
To poach food, it should be completely submerged in liquid
that is between 160 and 180 degrees. The food item remains in
the liquid until fully cooked through and tender.
1. Keep temperature at about 71°C to 82°C;
2. Since the foods are cooked in a minimum amount of liquid, they should
be
covered with paper during the cooking process. This will conserve flavor
and
nutritive value;
3. As a rule, whether the food is simmered or poached, the liquid should be
brought to a full boil first. This compensates for the lowering of the
temperature when the food items are added. The heat is then adjusted to
maintain steady temperature;
4. Use poaching for Fish (whole/fillet), Fruits such as apples and pears and
eggs. Poach custards, terrines in molds, in water bath.
c. Simmering
The heat is just below the boiling point. The bubbles come
gently on the surface of the liquid and hardly seems to
break. Simmering protects fragile foods and tenderizes the
tough ones. Method used in preparing stocks, soups,
sauces, stewing and braising.
d. Steaming

This cooking method relies on the water vapor or steam

produced by boiling water to cook food. The food is
cooked in a perforated container which is on top of
another container with boiling liquid. The consistent flow
of hot air is what gently cooks the food in this cooking
technique. The fact that the food is cooked above the
liquid, and not actually submerged, means that most of the nutrients stay
right where they belong, in the food. Water is often used, though broth,
wine beer or
other infusions can also be used to steam.

Commonly Steamed Dishes:

Steamed fish, glutinous rice, dumplings, etc.
Pointers
1. When steaming, give the food you are steaming enough space around each
2. Make sure the liquid level is about one or two inches below the food
piece so that the hot steam can cook everything evenly,
suspended above the liquid;
3. You may have to add liquid to the pot as it evaporates;
4. Remember that steam burns! To avoid being burned, keep your face and
other body parts far away from the top of the pot when you remove the lid.

Advantages
1. Steamed foods are soft and easy to digest;
2. Requires no oil; Steamed food retains most water soluble vitamins
3. Saves fuel and time with the use of the multi tiered steamer.

Disadvantage-Takes a longer cooking time and consumes lots of fuel.

e. Double Boiling
Usually done with dishes with egg, milk and cheese that need very gentle
cooking. The food item is placed in a bowl or pot on top of another pot or
container with boiling water. Most frequently used in pastry making.
f. Pressure Cooking
The food is cooked in a tightly closed pressure cooker. The temperature is very
high, it is between 250 to 280 degrees and only used for canning. It is not
advisable to use because the intense heat toughen the protein content of the meat
and can only be used when the time is much more important than the choice
result. Ten minutes of pressure-cooking for every hour of normal braising or
stewing.
PART MOIST HEAT METHOD
a. Blanching
To put food items in rapidly boiling water or steam to
partially cook for a short time and then submerged
immediately in an ice-bath to stop the cooking process..
This method also protects the color of vegetables.
b. Scalding -Usually used in heating fresh milk before using;

COMBINATION OF HEAT & MOIST METHOD

A kind of cooking that is not either dry or moist but a combination of both. The
cooking starts in dry heat by either browning or sautéing and then finished in
the moist heat method, usually through simmering. These are the stews and
the braise.