Under the combination of Dry and Moist Method, how the cooking process affects the flavor and texture of the ingredients compare if it is cooked individually.
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Under the combination of Dry and Moist Method, how the cooking process affects the flavor and texture of the ingredients compare if it is cooked individually.
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A cut of meat exposed to moist heat, as in cooking in liquid or braising, will develop a different flavor than one cooked by dry heat, as in roasting or broiling. Moist heat is more often used to tenderize meat than to develop its flavor, although some liquids, such as wine, will affect the flavor.