Dry Vs Moist Cooking: Learning Methods To Serve Perfect Dishes

Author and popular food science expert Krish Ashok mentioned in his recently published book, ‘Masala Lab: The Science Of Indian Cooking’, that Indian cuisine is not only an art but also a craft.

For ages, cooks and chefs have been using scientific techniques to perfect each Indian dish that we know today. Whether you broil or boil a particular ingredient in a recipe, all can be explained using science. One of the crucial aspects of Indian cooking is dry and moist cooking.

Video Credit: Chef Ranveer Brar/ YouTube

Moist cooking uses water under 100°C to cook food, while dry cooking includes cooking at a temperature above 100°C so that all moisture evaporates. Each method has a few techniques defined under it that can help you master your kitchen and serve impeccably cooked dishes each time.

Dry Cooking Methods

Roasting

In roasting, you apply a low amount of heat for a longer period so that the food cooks slowly. It allows the ingredient to cook to perfection, therefore, roasting is often done using coal or a grill. Meat and potatoes when cooked using this method taste more flavour than cooked using any other technique.