MOIST MOIST HEAT HEAT

COOKING COOKING METHODMETHOD

Moist-heat methods, are those in which the heat is conducted to the food productby water or water-based liquids such as stock and sauces, or by steam.

MOIST HEATMOIST HEAT Boiling:Boiling: bring liquid to 212bring liquid to 212F (at sea level) F (at sea level)

that is bubbling rapidly and is greatly that is bubbling rapidly and is greatly agitated. No matter how high the burner is agitated. No matter how high the burner is turned, the temperature of the liquid will go turned, the temperature of the liquid will go no higher. add ingredients; quick-cooking no higher. add ingredients; quick-cooking method; can toughen some products and method; can toughen some products and make others fall apart.make others fall apart.

Blanching:Blanching: Partially cooks food to change the Partially cooks food to change the flavor and keep the color.flavor and keep the color.

usually in water but sometimes by other usually in water but sometimes by other methods (as when French fries are blanched methods (as when French fries are blanched in deep fat).in deep fat).

MOIST HEATMOIST HEATTwo ways of blanching in water:Two ways of blanching in water:

Place the item in cold water, bring to a boil, and Place the item in cold water, bring to a boil, and simmer briefly. Cool the itemsimmer briefly. Cool the itemby plunging it into cold water. Purpose: to dissolve by plunging it into cold water. Purpose: to dissolve out blood, salt, or impurities from meats and bones.out blood, salt, or impurities from meats and bones.

• • Place the item in rapidly boiling water and return Place the item in rapidly boiling water and return the water to the boil.the water to the boil.

Remove the item and cool in cold water. Purpose: to Remove the item and cool in cold water. Purpose: to set the color and destroy harmful enzymes in set the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes, vegetables, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling. peaches, and similar items for easier peeling. Partially cooks food to change the flavor and keep Partially cooks food to change the flavor and keep the color.the color.

Parboiling:Parboiling: Like blanching only the product cooks for Like blanching only the product cooks for a longer time.a longer time.

MOIST HEATMOIST HEAT SimmeringSimmering - - means to cook in a liquid that is bubbling means to cook in a liquid that is bubbling

gently at a temperature of about 185°F to 200°F (85°C to gently at a temperature of about 185°F to 200°F (85°C to 90°C).90°C).

PoachingPoaching - - means to cook in a liquid, usually a small means to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature amount, that is hot but not actually bubbling. Temperature is about 150°F to 185°F (61°C to 85°C).is about 150°F to 185°F (61°C to 85°C).

Poaching is used to cook delicate foods such as fish and Poaching is used to cook delicate foods such as fish and eggs out of the shell. It is also used to partially cook foods eggs out of the shell. It is also used to partially cook foods such as variety meats in order to eliminate undesirable such as variety meats in order to eliminate undesirable flavors and to firm the product before final cooking.flavors and to firm the product before final cooking.

SteamingSteaming - - means to cook foods by exposing them directly means to cook foods by exposing them directly to steam. Cooking in a closed environment with steam, to steam. Cooking in a closed environment with steam, such as in a pot with a tight-fitting lid.such as in a pot with a tight-fitting lid.

COMBINATIONcooking method - because theproduct is first browned, using dry heat, before it is cooked with a liquid.

BRAISING – is a combination cooking method, means to cook covered in a small amount of liquid, usually after preliminary browning. Used for large cuts of meat.

The Braising ProcessThe Braising Process

1.1. Sear the food in a frying pan or Sear the food in a frying pan or roasting pan.roasting pan.

2.2. Remove the food from the pan and Remove the food from the pan and deglaze the pan.deglaze the pan.

3.3. Return the seared food to the deglazed Return the seared food to the deglazed pan and add liquid, such as stock or pan and add liquid, such as stock or sauce.sauce.

4.4. Place the pan in a 350ºF oven, and Place the pan in a 350ºF oven, and cook the food slowly until it is fork cook the food slowly until it is fork tender. Turn the food every 20-30 tender. Turn the food every 20-30 minutes.minutes.

STEWINGSTEWINGis a combination cooking method for cooking is a combination cooking method for cooking

smaller pieces of food in liquid after browning or smaller pieces of food in liquid after browning or blanching, used for smaller items.blanching, used for smaller items.

The Stewing Process•Sear the food product in a pan over high heat.•Completely cover the food with liquid.•Bring the food into a simmer and cook until tender.•Vegetables can be added during the cooking process.

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