Goal 1: Moist Heat Cooking

Moist Heat Cooking uses liquid instead of oil to create the heat energy that is needed to cook the food Sometimes a moist cooking technique is applied to foods that have already been partially cooked using a dry heat cooking technique. Foods are completely submerged.

1. Boiling bring a liquid (usually water or stock) to the boiling point and kept at that temperature while the food cooks boiling point 212 degrees at sea level When liquid boils, convection occurs.

Convection liquid at the bottom of the pan heats first and then rises to the top while the cooler liquids descends to the bottom sets off a circular motion in the pan and keeps the food in constant motion keeps food from sticking to the pan

Boiling Continued cooks food rapidly very few foods are cooked completely by boiling Pasta “yes” fish “NO” vegetables- can loose nutrients

Boiling Method Heat water or other liquid until bubbles rise to the surface and break. (212 F) Put food in boiling liquid. Boil until done.

Boiling Equipment Stock pan Sauce pan Range Colander/strainer Slotted spoon

2. Blanching a boiling method to partially cook food quick way to change the flavor and keep the color in foods

Blanching Method Completely submerge food in a boiling liquid and briefly cook. Remove the food from the liquid. Briefly plunge the food into ice water to stop the cooking process. (shocking) Continue with second stage of the cooking process. (ex: saute)

Reasons to Blanch Foods simplify peeling of vegetables and fruits precook foods before they are frozen soften herbs lock in the color of foods help preserve a food’s nutrients remove salt from ham or pork remove blood or strong flavors from meats cook food partially to prepare it for faster service later

Blanching Equipment Stock pot Sauce pan Range Metal bowl Slotted spoon Strainer

3. Parboiling similar to blanching longer cooking time than blanching put into boiling water and partially cook recipes should give you the exact time Ex: ribs are parboiled (to tenderize and reduce grill time) and then grilled

Parboiling Equipment Stock pot Sauce pan Range Slotted spoon Strainer Tongs

Parboiling Method Completely submerge food in a boiling liquid. Cook food for the allotted time. Finish cooking food using second cooking method.

4. Simmering most commonly used moist cooking method used to make food moist and tender slowly cook food in a steady slightly cooler liquid (185-200 F) The bubbles in the liquid rise slowly but do not break the surface. very little convection occurs gentle process less shrinkage of food, evaporation, and breakup also used to reduce the volume of a liquid to make it thicker

Simmering Method Completely submerge food in a simmering liquid (stock, juice, water). Cook food for the allotted time or until you achieve the appropriate product. Remove the food from the liquid.

Simmering Equipment Stock pot Sauce pan Range Slotted spoon Strainer

5. Poaching most gentle method of moist heat cooking cook food in a flavorful liquid between 150-185 F Ex: fish and eggs just enough liquid to cover food Poaching liquid can be used to make a sauce.

Poaching Method Completely submerge food in a simmering liquid. Cook food for the allotted time or until you achieve the appropriate product. Remove the food from the liquid.

Poaching Equipment Stock pot Sauce pan Range Metal bowl Slotted spoon Strainer

6. Steaming nutritious way of cooking closed environment filled with steam (pot with tight fitting lid) steam is created inside the pot then water reaches the boiling point and turns to vapor (the high temperature from the steam cooks the food) food never touches the liquid fast cooking method

Steaming Equipment Stock pot with lid Sauce pan with lid Range Steam basket Pressure Cooker (uses pressure to increase the temperature and cook food even more quickly)

Steaming Method Place steamer basket inside stock pan or sauce pan. Pour water into pan up to the basket. Heat water to a simmer. Place food into steamer basket. Cover with the lid. Allow water to boil. Remove food after appropriate time.