moist heat cooking method

• moist heat cooking method requires 140 degrees fahrenheit to 212 degrees fahrenheit
• moist heat cooking method, it is cooking with moisture - wether it's steam, water, stock, wine or some other liquid.
• simmering - this cooking method is a bit hotter than poaching it is 100 degrees to 205 degrees fahrenheit
• simmering - gentle bubbles forming gently, rising to the surface but isn't fully on rolling boil.
• simmering - cooks food very evenly, and is gentle with the ingredient
• boiling - ( a bad idea) least likely because of the violent agitation caused by the rolling boil
• steaming - uses hot steam to conduct the heat to the food. it is cooking with a pot containing a small amount of liquid that is brought to a simmer
• braising - which the item to be cooked is partilaly covered with liquid and then simmered slowly at low temperature.
• braising is best done in the oven because heat fully surrounds the food
• begin by searing - it is customary to sear meat in a small amount of hot fat before braising heat
• braising - ( dry heat ) is a good choice of cooking method for the cuts of meats that are tougher or from older animals