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Combination of Moist- and Dry-Heat Methods A favorite combination cooking method is known as Braising. The fundamental method of braising is by using the dry-heat cooking method first, such as lamb shank which you would either pan frying or sauté to ensure that proper beautiful caramelized of the meat.
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Once the lamb shank is properly seared and nicely caramelized, the meats are then placed into stock and continue cooking until it is simmered or braised (this is usually taking a longer time to cook), your lamb shank will then be soft and tender. Braising method is ideal for applying on tougher part of the meats.
Sous Vide
What cooking method is sous vide? The sous vide method is relatively new which developed in the 70s. What the cooking method of sous vide is that the foods are vacuum sealed in plastic and is simmered the whole thing in water and brings it to boil thoroughly. This is to remove the food products from the external environment where it cooked in a way that retains its natural flavor. Sous vide cooking method creates cooking evenly at an exact temperature, but this approach would need patience and effort to know how to do it properly. Check out the video link below. YT: https://www.youtube.com/watch?v=q21O515OLxU
Gordan Ladd's Kitchen
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Take-Home-Note I hope this blog help you understand more on the combination cooking methods and a little on learning how to cook. You can always look up to more videos for a better understanding on how to prepare step-by-step on each of those cooking methods. Good luck!
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