Moist-heat cooking refers to a method of preparing food using water, steam, or other liquids to transfer heat. This technique is particularly useful for tenderising tough cuts of meat, cooking delicate foods, or infusing flavours into dishes. Unlike dry-heat methods like roasting or grilling, moist-heat cooking relies on liquid to conduct heat, which prevents food from drying out and retains nutrients.
Common moist-heat methods include boiling, simmering, steaming, braising, and poaching. For example, boiling pasta, steaming vegetables, or braising beef in broth all fall under this category. The gentle and consistent heat of moist cooking is ideal for achieving tender textures and blending complex flavours. It’s also widely used in cuisines globally for soups, stews, and delicate proteins like fish or eggs.