Methods of Cooking(Moist-Heat Cookery)

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Discuss the importance of temperature control and heat management when applying these methods

Identify appropriate tools/equipment and ingredients that may be used for each method

Identify ingredients appropriate for each cooking method Differentiate between shallow- and deep-poaching

techniques Define and execute moist-heat cooking techniques Identify types of sauces that may accompany these items

Learning Objectives

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Items have a distinctively different flavor, texture, and appearance than items cooked using dry-heat

Generally subtly flavored Requires careful monitoring of cooking

temperatures and times- proper temp control / applying heat- proper size of pan- proper oven temp / calibration

Moist-Heat Cookery

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60C

85C

97C

100C

Poaching

Simmering

Boiling

Steaming

Temperature Control

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Bamboo steamer Cartouche (parchment

paper lid)Perforated hotel panPotSauteuse SautoirThermometer

Moist-Heat Cookery Equipment

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Poaching

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Characteristics of items to be poachedTenderPortion sized

Foods suitable for poachingMeats, fish, shellfish, fruits, vegetables, and eggs

Cooking mediumShould contribute flavor to food and sauce prepared from

cooking liquid (if applicable)Stock, court bouillon, wine, vinegar, citrus juices, etc

Aromatic IngredientsShallots, vegetables, herbs, spices, citrus zest

EquipmentCartouche & thermometer

Poaching Ingredients

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2 Kinds of Poaching Shallow Poaching

Deep Poaching

Less liquid used Combination of steam and acidic liquid with

aromatics Lightly covered to trap steam Portion-size cuts Cuisson (poaching liquid) always used to make sauce Often cooked in oven

Shallow Poaching

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1. Place butter in a sauteuse along with aromatics in an even layer

2. Add main item and poaching liquid3. Bring liquid to a simmer4. Cover sauteuse with buttered parchment 5. Finish over direct heat or in oven6. Remove main item, moisten, and keep warm7. Reduce cuisson and prepare sauce as desired8. Serve main item with sauce and appropriate garnish

Shallow-Poaching Method

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Completely covered with liquid Portion size or larger cuts Cooking liquid not generally used for sauce NEVER covered Cooked on range

Deep Poaching

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1. Heat cooking liquid to 165°F/74 C2. Add main item, using a rack if necessary (item

must be fully submerged)3. Finish food over direct heat or in oven4. Remove main item, moisten, and keep warm

while preparing sauce or cool in liquid, 5. Cut or slice main item and serve with appropriate

sauce and garnish

Deep-Poaching Method

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Shallow-PoachingSmaller, individually portioned itemsCover once removed from the poaching liquidStarted in cold liquid for a clear broth

Deep-Poaching Larger itemsCover once removed from the poaching liquidStart in hot liquid

Poaching Tips

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Steaming

+212 °F+ /100C Gentle vapor bath, Min item never in direct

contact with liquid Covered tightly during cooking Delicate flavor and texture Sauces made separetely

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Steaming

Characteristics of items to be steamed Naturally tender cuts of meats and fish

Foods suitable for steaming Chicken or game birds, fish, shellfish, fruits and

vegetables Wrappers

Lettuce leaves Seaweed Corn husk Leek strips

Steaming

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Bring liquid to a boil or preheat steamerAdd main item to steamer and arrange on a rack in a

single layerCover steamerSteam food to desired degree of donenessServe food immediately with appropriate sauce and

garnish

Steaming Method

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En Papillote

En Papillote “In paper” Variation of steaming Main item and accompaniments cooked in

steam from natural juices Item can be wrapped in parchment paper,

aluminum foil, banana leaves, corn husks, etc. Dish often presented in wrapper Characteristics of item to be steamed , naturally

tender cut of meat ,fish and chicken.

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1. Cut parchment into heart shape large enough to hold food on half

2. Lightly oil or butter wrapper to prevent burning3. Arrange vegetables, aromatics, or sauce on half of

wrapper; top with main item4. Fold other half over5. Crimp edges to tightly secure6. Place package on preheated baking sheet7. Bake in moderate oven until package is crisp and

lightly browned

En Papillote Method

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Boiling

212°F / 100 C Few foods are truly “boiled”

Dried beans, grains, meals, eggs, etc. Most items are simmered

Boiling

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Simmering

205°F/85°C – 95 °C Tenderizing method Sturdy vegetables, pastas, or legumes Tough meat cuts

Simmering

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