Moist-heat cooking methods like poaching and frying ... her to enroll at the Culinary Institute of America in Hyde Park, N.Y. She ended up taking just eight classes, deciding she’d rather ...

But before we even got to specific techniques, we learned one fundamental truth: all cooking falls into two categories — moist heat and dry heat. Some ingredients do better with moist heat ...

Moist-heat cooking methods like poaching and frying ... her to enroll at the Culinary Institute of America in Hyde Park, N.Y. She ended up taking just eight classes, deciding she'd rather write ...

Dry-heat cooking methods — such as searing, roasting or grilling — enhance the Maillard reaction. Moist-heat cooking methods, like braising or stewing, tend to slow or stop the reaction.

The secret is to cook with high heat and water. Your turkey can be any ... It steams the turkey, leaving it moist. You'll have a turkey cooked and glowing golden brown in 1 ½ to 2 hours ...