Dry Vs Moist cooking

• Moist Cooking - Food is cooked with the addition of liquid.
• Dry Cooking - Food is cooked without the addition of liquid.
• Boiling - Food is cooked in boiling liquid. Examples include boiling pasta, egg and vegetables.
• Simmering - Food is cooked in liquid with a temperature below boiling point. Examples include stews and soup.
• Steaming - Food is cooked with the steam generated from boiling water. Examples include steaming vegetables and dumplings.
• Poaching - Food is gently cooked in liquid at a lower temperature than boiling point around 140F to 180F. Examples includes poaching eggs.
• Baking - Food is cooked in a an oven surrounded by heat resulting in even cooking and brown exterior. Examples baking cakes and cookies.
• Roasting - Similar to baking but is cooked in higher temperature to achieve crispy exterior. Example includes roasting chicken.
• Sauteing - Food is cooked is quickly cooked in a small amount of fat over medium to high heat in a shallow pan. Examples includes sauteing onions.
• Grilling - Food is cooked above a heat source usually resulting in grill marks and smoky flavor. Examples includes grilling chicken and burger.
• Boiling and simmering

  • Effect on water-soluble vitamins: Loss and leaching
  • Effect on minerals: Minerals are less affected but some might leach to the water
• Steaming

  • Effect on water-soluble vitamins: Helps retain better, although some loss may still occur
  • Effect on minerals: Good for mineral retention, there is less direct contact with water
• Poaching

  • Effect on vitamins: A gentle cooking method that helps preserve vitamins to a greater extent
  • Effect on minerals: Mineral retention is better
• Baking and roasting

  • Effect on vitamins: Loss of some heat-sensitive vitamins, such as vitamin C and certain B-vitamins
  • Effect on minerals: Good at preserving minerals since there is no contact with water
• Grilling

  • Effect on vitamins: Can lead to some vitamin loss due to the high temperatures
  • Effect on minerals: Good at preserving minerals since there is no contact with water
• Sautéing

  • Effect on vitamins: Depending on the duration of cooking and the oil used, some vitamins may be retained, while others may be lost
  • Effect on minerals: Might lose some fat-soluble vitamins when using fatty oils