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DRY HEAT Cooking:
Dry heat cooking methods are generally suggested for leaner, more tender cuts of meat such as steaks or chops. Methods such as roasting, panfrying or sautéing, stir-frying, grilling and broiling are considered dry heat cooking techniques. These techniques all share the use of high temperatures to produce carmelization and crusty surfaces.
MOIST HEAT Cooking:
Moist heat cooking methods are generally suggested for tougher cuts of meat, that would otherwise be too chewy if cooked using a dry heat method. Resulting from the “hard-working” parts of the animals, these cuts include meat from the shank, shoulders, cheeks and neck. Methods such as braising, stewing, poaching and steaming are considered moist heat cooking techniques.
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