Braising, searing, roasting, simmering—it’s all cooking,
obviously, but each technique yields a uniquely delicious
result. The question is, why? Cooking, by simple definition, is
the application of heat to food. But all heat is not created
equal. In the kitchen, there’s a big difference between moist
heat and dry heat. Whenever you add a water-based liquid to the
pot or pan—for instance, when you simmer, boil, steam, or
braise—you’re cooking with moist heat. If you don’t add
water—when you sear, sauté, fry, roast, or grill—you’re cooking
with dry heat. And when you understand the different effects
moist and dry heat have on food’s flavor and texture, you’ll be
that much closer to getting the results you want from whichever
cooking technique you choose. Dry heat creates new colors and
flavors If you want the exterior of your food to be browned or
crisp, dry heat is the only way to go. Dry, relatively high heat
spurs molecular changes in the amino acids and sugars on the
surface of food, turning them brown, swe