Moist-Heat and Combination Cooking Methods

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.