Culinary: Moist Heat Cooking Methods

Shallow Poaching

• Items are partially submerged in a liquidcontaining an acidic ingredient

• Liquid temperature ranges between 180˚F and 185˚F

• A lid should be used to trap the steam• Cooking liquid is used as a base for the

sauce that might accompany the items

Definition: technique where both steam and liquid cook the items

Deep Poaching

• Used for more delicate food items• Note that the liquid should never be allowed to

boil, as this causes the item to toughen• Primary difference between shallow and deep

techniques is the amount of liquid

Definition: technique where items are completely submerged in a liquid

Poaching Food Selection

Items for shallow and deep poaching must be:• Tender cuts of meat• Individually portioned

Suitable Food Items for Poaching

• Chicken• Variety meat• Fish and shellfish• Fruit and vegetables• Eggs

Shallow and Deep Poaching Cooking Liquids

• Stock• Wine• Vinegar• Citrus juice

Shallow and Deep Poaching Aromatics and Ingredients

• Shallots• Vegetables• Herbs• Spices• Citrus zest

Shallow and Deep Poaching Optional Components

• Butter• Vegetable purées• Tomato concassé

Shallow Poaching Procedure

• Heat butter in a sautéuse• Sprinkle aromatics in pan and make a level bed• Add main item and poaching liquid• Bring liquid to a simmer• Cover sautéuse with parchment paper

Shallow Poaching Procedure—continued

• Finish food over direct heat or in an oven• Remove main item, moisten, and keep warm• Reduce the cuisson and prepare a sauce as desired• Serve main item with sauce and appropriate

garnish

Additional Shallow Poaching Information

• Use shallow poaching method for smaller, individually portioned items

• Cover poached items once they are removed from the poaching liquid

• Items should be started in cold liquid for a clear broth

Deep Poaching Procedures

• Bring cooking liquid to a simmer• Add main item, using a rack if necessary; be sure

item is fully submerged• Finish food over direct heat• Remove main item, moisten, keep warm, or cool

in liquid as appropriate• Cut or slice main item and serve with appropriate

garnish or sauce

Basic Procedure for Deep Poaching

• Use deep-poaching method for larger items• Cover poached items once they are removed

from the poaching liquid

Braising

• The meat is seared before simmering slowly in liquid with mirepoix and aromatics

Definition: A method of cooking that involves dry and moist heat

Braising: Food Selection

Items for braising must be:• Less tender, more muscular and mature• Any size (large pieces can be used)

Suitable Food Items for Braising

• Beef, veal, lamb, or pork• Poultry• Game (feathered or furred)• Organ meat• Vegetables

Braising: Cooking Liquid

• Liquid– Well-flavored stock– Appropriate jus

• Aromatics– Sachet d'épices or bouquet garni

Braising Optional Components

• Garnishes• Thickener• Tomatoes

Braising Equipment

• Brazier with tight-fitting lid• Prepared main item (larded, tied, seasoned,

or marinated)• Appropriate size pan for the quantity of main

item to be braised• Correct amount of liquid

Standard Ratio of Ingredients for Braising

Main item = 1 lb

Mirepoix = 1 oz

Liquid = 1 pt

Basic Procedure for Braising

• Season and sear main item on all sides in hot oil• Remove main item• Add mirepoix and caramelize• Add tomato paste and flour, if used• Add liquid• Return main item to bed of mirepoix in pot

Basic Procedure for Braising—continued

• Bring to a simmer over direct heat• Cover, finish item in oven until fork-tender• Add sachet d'épices or bouquet garni and

garnishes at appropriate times• Remove main item and keep warm

Basic Procedure for Braising—continued

• To prepare sauce– Strain, reduce, thicken, and garnish

as desired• Slice or carve main item and serve with

a sauce and appropriate garnish

Additional Braising Information

• Searing adds flavor and color• Use appropriate size cooking vessel in relation

to the quantity of meat• Larding is advisable on cuts with insufficient

marbling• Where suitable, marinating contributes to

tenderizing and flavor

Additional Braising Information—continued

• Thicken stock for braised items by:– Deglazing and adding brown sauce– Adding flour to fat and mirepoix, then adding

brown stock– Cooking in stock, reducing liquid, and

thickening

Braising: Things Not to Do

• Don’t allow liquid to boil during cooking• Don’t use too much liquid

Stewing

• Amount of liquid used in relation to the quantity of the item varies from one style of preparation to another

Definition: Stewing is similar to braising, but the main item is cut into bite-size pieces

Stewing: Food Selection

• Items to be stewed must be:– Less tender, more muscular and mature– Small, bite-size pieces

Suitable Food Items for Stewing

• Beef, veal, lamb, or pork• Poultry• Game (feathered or furred)• Organ meat

Stewing: Cooking Liquid

• Well flavored stock• Appropriate jus

Stewing Optional Components

• Tomatoes• Thickener• Garnish

Basic Procedure for Stewing

• Sear or blanch main item• Remove main item from pot; drain blanching

liquid, if used• Brown or sweat mirepoix• Return main item to bed of mirepoix in pot• Add liquid

Basic Procedure for Stewing—continued

• Bring the item to a simmer over direct heat• Cover pot; finish item in oven• Add sachet d'épices or bouquet garni and garnish

at appropriate times• Reduce sauce, if necessary• Garnish item as appropriate and serve

Additional Stewing Information

• Searing adds flavor and color• Use appropriate size cooking vessel in relation

to the quantity of meat• Where suitable, marinating contributes to

tenderizing and flavor

Stewing: Things Not to Do

• Don’t allow liquid to boil during cooking• Don't use too much liquid