Techniques that cook food in or over water, stock or another liquid, plus the combination methods that sear with dry heat before finishing in liquid, following the same professional-culinary heat-transfer taxonomy as dry-heat cooking methods. Belongs here: Blanching, Poaching, Braising, Confit. Does not belong here: a pure dry-heat method with no surrounding liquid, grouped under dry-heat cooking methods, or a method whose primary purpose is preserving the food rather than cooking it for immediate eating, grouped under food preservation and curing techniques.