The heat is transferred to the food during moist heat cooking via liquid or steam. Poaching, steaming, and braising are three common methods. Each method uses heat in the form of liquid or vapour to slowly cook food and loosen…
The heat is transferred to the food during moist heat cooking via liquid or steam. Poaching, steaming, and braising are three common methods. Each method uses heat in the form of liquid or vapour to slowly cook food and loosen…