would these cooking methods fall under moist cooking?

Magda Vandergriend: The braise, poach and stew are moist cooking because they cook in a liquid. Stir-Fry has it's sauce so that is also moist cooking but certain parts of the stir-fry might be cooked in a lightly oiled skillet so could be called combination cooking. Dry heat cooking methods include roasting, baking, broiling, grilling, sautéing and more. So in your stir-fry, you saute your onions and garlic (dry cooking) and when you add the sauce with the veggies - it becomes moist cooking so that's definitely a combination cooking. When you braise food and make stew, you generally first flour the meat and brown it in a skillet - which is the dry cooking. Then you add a liquid to the meat to cook it for a long time and tenderize it - which is the moist cooking.So, after thinking about what I just said above, I would say the braise and stew are combination cooking, the stir-fry is dry cooking (because even though you add the sauce - you aren't cooking it for a long time)! , and the poach is moist cooking because you aren't doing any other process to it before putting it in the water/broth.Hope that helps....Show more

Solomon Belback: Braising - combination cooking method (moist and dry-heat cooking)poach - moist heat cooking methodstew - moist heat cooking methodstir-fry - dry heat cooking methodDeep frying - dry heat cooking methodHere is how you tell the difference: Dry cooking is done without water. Frying french fries involves oil, not water. Hence, fries are cooked using the dry-heat method. Poaching uses water: moist cooking. Stewing uses water or broth: moist heat. Stir-frying uses oil (no water): moist heat. Braising is done by frying the meat in oil and then covering it half way with water or broth: it is combination cooking....Show more

Giovanna Sherlin: braising and stewing are combination cooking, because you often brown items before adding (or adding them to) liquid, though some may not agreeboiling, steamin! g and poaching are moist methodsstir-fry can be moist or dry -! so I think it's actually combination, (I think when stir-fry is moist it may be unintentional, liquid will collect at the bottom of the wok and think can get sort of boiled) - most of stir-fry starts as dry saute and then liquid is added...Show more