Cooking is all about how you use heat. The way you apply heat—whether dry or moist—can really change the taste and feel of your food. Let’s break it down simply:

Dry Heat Techniques

• Methods: Baking, roasting, grilling, and broiling.
• Effects on Flavor: It brings out stronger flavors by browning and caramelizing the food.
• Effects on Texture: It makes the outside crispy or crunchy, while keeping the inside soft and tender.

Moist Heat Techniques

• Methods: Boiling, steaming, braising, and poaching.
• Effects on Flavor: This usually makes the taste softer, since the food cooks in liquid that can reduce strong flavors.
• Effects on Texture: It keeps food moist and tender, which is great for tougher meats.

In my cooking, I enjoy using both dry and moist methods to create a delicious balance. For example, I like to sear meat first (which is the dry method) and then let it simmer in a sauce (which is the moist method). This way, I get the best of both worlds!