This is the kind of question I tend to ask a lot in another site, so let’s see if this is something which will work here. (basically I am stressing my feet and feeling my ways)
I like to know if you do more dry cooking or more moist cooking
By dry cooking, I mean broiling, pan frying, stir fry, saute. Basically, any cooking with minimal water addition.
By moisture cooking, I mean steaming, braising, poaching – anything with a lot of water directly cooking or assisting the process.
I used to do a lot more dry cooking than moist cooking. Probably 9:1 between dry vs moist
In just about 1-2 year ago, I started to do a lot more soup and stew and blanching. So I will say that it is more like 4:6 dry to most.
What about you?
Thanks for sharing.