Compare dry-heat cooking to moist-heat cooking
What will be an ideal response?
Dry-heat cooking involves surrounding the food with dry air in the oven or under the broiler. This
method is usually used for tender cuts of meat having little connective tissue and for vegetables having
high-moisture content, such as potatoes. Moist-heat cooking involves surrounding the food with hot
liquid or by steaming, braising, boiling, or stewing the food. The warm moisture breaks down the
connective tissues. Moist-heat cooking is a popular method used for less tender cuts of meat and for
vegetables with low moisture content.
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