Wet-heat cooking intensity vs. time
Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special characteristics to the end result.
For wet-heat recipes (steaming, poaching, boiling), would there be any such differences? As long as the food is properly controlled for internal and external temperature, does the process used affect texture, taste or appearance?
I can think of a few differences for delicate foods, where vigorous boiling would destroy the texture. But that seems to be more of a control and timing issue.
Best Answer
Not sure I understood your question correctly.
Yes there are differences. 1)soups and stocks. If you boil a chicken soup in will end up cloudy. If you simmer it will be clear.
2)rice. The proper way to make rice is to get it up to heat then cook covered on low heat. If you were to boil, the outsides would be destroyed/mushy and the insides would still be hard. I'm sure there are many other examples
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What does wet heat mean in cooking?
Cooking foods with wet heat is healthy Cooking with 'wet heat' is a process where food is cooked by being placed into a hot liquid or exposed to steam. Wet cooking methods are excellent at softening tough fibers in foods.What is the difference between moist heat and dry-heat cooking methods?
Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.How does moist heat affect food?
In moist-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.What are the 3 types of cooking methods?
Cooking methods can be grouped into three categories:- Dry-heat methods, with or without fat. Dry-heat cooking methods like stir-frying, pan-frying, deep-frying, and saut\xe9ing rely on fats and oil to act as the cooking medium. ...
- Moist-heat methods. ...
- Methods using a combination of dry and moist heat.
Methods of Cooking: How to Choose?
More answers regarding wet-heat cooking intensity vs. time
Answer 2
Low and slow wet heat methods such as braising and confit give meats a fork-tender, fall-apart texture. Perfect for cuts with lots of connective tissue to break down. Fast, high-heat techniques would result in tough, chewy meat.
Answer 3
Having much water movement (rolling boil) vs very little of it (simmer) potentially influences speed of heat transfer: A piece of food, added cold, will cool down still water around it until convection replaces it. At a rolling boil, water will be moved around it quickly anyway, resupplying hot water (and heat) almost instantly. If there is already an equilibrium around 100°C (everything is at the same temperature inside the pot), rate of heat transfer still has an influence on how water inside the food will behave - if more energy is supplied, this water too will turn to steam more rapidly (with various side effects).
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