A variety of techniques make up the moist heat cooking methods used in the kitchen. In general, liquid or steam is used in moist-heat cooking methods. In addition to water, liquids such as broth and wine can be used and also add flavor during the cooking process. Leftover liquids from these cooking processes can also be used to make sauce or stock. Whether you are just starting out as a prep cook or want to test yourself on how many of them you are familiar with, here is a list of the most common ones. 

Pro-tip: Click on the hyperlinked titles below to view educational videos.

Poaching
Poaching is usually done in a small amount of water around 160°F – 180°F. The water is steaming, with small bubbles forming on top and against the sides of the pan. Poaching is suitable for delicate food, such as eggs, poultry, fish, and fruit.

Simmering
Simmering involves bringing a liquid to just below boiling point while being heated to cook food. The temperature for simmering is around 185°F – 205°F or when the liquid you are using for your cooking is gently bubbling.

Braising
Braising involves simmering large cuts of meat in a small amount of liquid in a covered dish. Liquids used for braising are often wine, stock or the meat's own juices.

Stewing
Stewing is similar to simmering in that the liquid is heated until it forms gentle, yet quickly moving bubbles. The difference between stewing and simmering is that stewing generally involves a much smaller amount of liquid that is retained and served with the food as a sauce. Stewing is great for softening tough cuts of meat or fibrous vegetables.

Boiling
Boiling is the method that cooks food in boiling water or other water-based liquids (e.g., stock, milk). The temperature for boiling water is 212°F or when the liquid that you are using for cooking has rapid and aggressive bubbles. Boiling is usually used for items that can withstand the intense agitation – like pasta or vegetables.

Parboiling
Parboiling is a method of partially cooking ingredients like potatoes, carrots, or rice in boiling water until they are partially cooked. Parboiling ensures that the different components of a dish that often take longer to cook will be appropriately prepared when the dish is finished.

Blanching
Blanching is the process by which food is placed in rapidly boiling water for a very short time and is then placed in an ice bath to stop the cooking process. Blanching is primarily used to partially cook something or to retain or improve color before finishing cooking by another method (e.g., sauteing, grilling).

Steaming
Steaming involves the transfer of heat through vaporized water or other liquids to heat the food, which results in cooking it.