when to use moist heat vs dry heat
Dry Heat and Moist Heat Cooking. Dry heat cooking, such as roasting, broiling or sautÃ©ing. Moist heat cooking, like braising, steaming or poaching. Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other. It's worth noting that cooking methods involving fat, such as sautÃ©ing and deep-frying, are considered dry-heat methods.
Moist heat kills the organisms by coagulating and denaturing their enzymes and structural protein. Sterilization by moist heat of the most resistant spores generally requires 121 Â°C for 15-30 minutes. Moist heat is used for the sterilization of culture media, and all other materials through which steam can penetrate. Moist heat is more effective than dry heat.