Basic Cooking Methods and Techniques
Moist, dry and combination methods
Moist heat: boiling, simmering, poaching, steaming, stewing, braising (with liquid). Dry heat: roasting, baking, grilling, griddling, frying (shallow, deep, stir), sautéing. Combination: braising and stewing start with dry heat then finish with moist heat. Microwave is a moist-heat method because it heats water molecules.
Heat transfer
Conduction is direct contact (pan to food). Convection is moving air or liquid (oven fan, boiling water). Radiation is infrared from a grill or hot coals. Naming the transfer mechanism is a frequent question.
Effects on food
Heat coagulates protein, gelatinises starch, softens connective tissue into gelatine (collagen needs long, moist, slow heat), caramelises sugar and creates the Maillard reaction between amino acids and reducing sugars - browning that gives flavour. Boiling vigorously toughens meat and breaks vegetables; simmering is gentler.
Blanching and refreshing
Blanch in boiling water, then refresh in iced water to stop cooking and set colour. Used for vegetables, tomatoes for peeling, and fries before final frying.
Worked example
A tough beef shin is best braised: sear for Maillard flavour (dry heat), then cook covered in liquid at a gentle simmer for 2–3 hours so collagen converts to gelatine. Grilling the same cut would leave it tough because dry heat does not dissolve collagen.
Traps
Calling braising a dry method; confusing poaching (82–95 °C) with simmering (about 96–99 °C) and boiling (100 °C); thinking the Maillard reaction is caramelisation - caramelisation involves only sugar.