Moist Heat Cooking Methods CHRM 1030 Foundations

Food Science To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food. To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation. You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food.

Components (The Big Five) 1. Proteins 2. Carbohydrates-Starches 3. Carbohydrates-Sugars 4. Water 5. Fats

Fiber/connective tissue- Fruit/vegetables= cellulose Fruit/vegetables= cellulose Protein in meats=amino acid matrix of collagen and elastin Protein in meats=amino acid matrix of collagen and elastin Fibers soften in the presents of heat. Fibers soften in the presents of heat. Acids and alkali can change textures to hard or soft depending upon the type of fiber or connective tissue. Acids and alkali can change textures to hard or soft depending upon the type of fiber or connective tissue. Dry heat toughens and shrinks all fibers and connective tissues. Dry heat toughens and shrinks all fibers and connective tissues.

Student will be able to: Name the most important components of foods and describe what happens to them when they are cooked by moist heat methods Name the most important components of foods and describe what happens to them when they are cooked by moist heat methods Describe the moist heat cooking methods used in commercial kitchens Describe the moist heat cooking methods used in commercial kitchens Cook foods by steaming, simmering, boiling, poaching and combination methods Cook foods by steaming, simmering, boiling, poaching and combination methods Evaluate foods cooked by moist heat methods Evaluate foods cooked by moist heat methods

Cooking Refresher What are the dry heat methods? What are the dry heat methods? Why do you use them? Why do you use them? What are the moist heat methods? What are the moist heat methods? Why do you use them? Why do you use them?

Moist-Heat Cooking Methods

Poaching (160ºF - 180ºF/71ºC - 82ºC).

Simmering (185ºF - 205ºF/85ºC - 96ºC).

Boiling (212ºF/100ºC).

Poaching Submersion Poaching – The item to be prepared is completely submerged in cooking medium [liquid] Shallow Poach – The item is only partially covered with cooking medium [liquid]

Also referred to as “deep poaching” Also referred to as “deep poaching” - Utilizes Court Bouillon - Utilizes Court Bouillon - Best suited for tender cuts of meat, poultry, fish and fruit. - Best suited for tender cuts of meat, poultry, fish and fruit. - Poaching temperatures best between 160 and 180 degrees. - Poaching temperatures best between 160 and 180 degrees. - Indicator of water temperature: air bubbles that do not break the surface “shivering” - Indicator of water temperature: air bubbles that do not break the surface “shivering” Submersion Poaching

- Simmering is a submersion poaching method - Simmering is a submersion poaching method - Best suited for tougher cuts of meat and poultry requiring more heat and time to become tender. - Best suited for tougher cuts of meat and poultry requiring more heat and time to become tender. - Simmering temperatures between 185 and 205 degrees. - Simmering temperatures between 185 and 205 degrees. - Indicator of water temperature: air bubbles that do break the surface. - Sauce is prepared separately. - Indicator of water temperature: air bubbles that do break the surface. - Sauce is prepared separately. Submersion Poaching

- Pot used to deep poach: Large enough to hold item, aromatics, mirepoix and circulation of liquid - Pot used to deep poach: Large enough to hold item, aromatics, mirepoix and circulation of liquid - Do not us a lid - Do not us a lid - Other equipment: ladle, skimmer, thermometer - Other equipment: ladle, skimmer, thermometer - Start with cool or temperature ready liquid - Start with cool or temperature ready liquid - What are some disadvantages? - What are some disadvantages? Submersion Poaching

Procedure For Poaching Foods 1 Season the poaching liquid as desired and bring it to the appropriate temperature. Submersion Poaching

Procedure For Poaching Foods 2 Carefully place the food item into the poaching liquid.

Procedure For Poaching Foods 3 Remove the cooked food from the poaching liquid.

Procedure For Simmering Foods 1 The item being simmered should be fully submerged in the seasoned liquid.

Procedure For Simmering Foods 2 Remove the cooked item from the liquid.

Shallow Poach - Cuisson – is used as cooking liquid - “a la minute” cooking technique. - Partially submerged with loose fitting lid or parchment paper to capture steam. - Maximum flavor the cuisson is made into the sauce. [buerre blanc] - Tender

- Shallow poach in a sauté pan. - Vegetables can be added during cooking process - Do not allow liquid to boil - Stocks, wine and citrus juices are excellent cooking liquids - Remove poached item and reduce liquid to make sauce. Shallow Poach

Boiling - Boiling; very few proteins are cooked in boiling liquid. - Boiling indicators are rapid large bubbles consistent at the liquids surface. - Use boiling water to cook pasta and to blanch vegetables - Salted water increases boiling temperature

Procedure For Boiling Foods 1 Bring the cooking liquid to a full boil. When the item being cooked is added to the liquid, its temperature will fall.

Procedure For Boiling Foods 2 After a boiled item such as pasta is cooked, it may be drained through a colander.

Steaming - Steaming occurs at 212 where the liquid turns into vapor and cooks food positioned above it. - Aromatics may be added boiling liquid to create scented vapor which adds new flavor profile to food - Steam is done with a lid and requires monitoring during the cooking process

Steaming - Do not stack food to be steamed as they will not cook evenly - Use caution when removing the lid as steam will escape quickly. - Great for naturally tender chicken fish and some vegetables - Steam items grouped in equal size - “Tiered steamers” are stacked baskets that use the same liquid.

Procedure For Steaming Foods 1 Trim items before steaming them so that they can cook evenly.

Procedure For Steaming Foods 2 A perforated hotel pan can be set over a deeper pan of water, covered and used as a steamer.

Steaming En Papillote - To cook in “paper” or wrapped in something that will trap in steam to cook item. - Use tender cuts of food and smaller cut vegetables - “a la minute” application - Guest presentation at there table for “show”

Combination or Sequential Cooking Technique - Braise - Larger pieces are braised. A combination style of cooking brown first very well brown first very well be conservative with the water or stock be conservative with the water or stock Place liquid in with the piece of product after you have browned it Place liquid in with the piece of product after you have browned it

Stewing smaller pieces with larger amounts of liquid smaller pieces with larger amounts of liquid maintain simmer maintain simmer time additions carefully to avoid soggy vegetables time additions carefully to avoid soggy vegetables May be browned first May be browned first

Procedure For Braising Foods 1 First brown the item being braised in fat.

Procedure For Braising Foods 2 Add liquid to the pan.

Procedure For Braising Foods 3 The item can be basted with the liquid during cooking.

Procedure For Stewing Foods 1 First brown the item being stewed in a small amount of fat.

Procedure For Stewing Foods 2 Add flour to make a roux.

Procedure For Stewing Foods 3 Add liquid to the pan.

Procedure For Stewing Foods 4 Degrease the finished stew as necessary.

Smoke? Moist heat released from wood Moist heat released from wood Other heat generated and affects ambient air temperature Other heat generated and affects ambient air temperature Also creates convection currents Also creates convection currents

Lab Setup

Review What are the dry heat methods? What are the dry heat methods? Why do you use them? Why do you use them? What are the moist heat methods? What are the moist heat methods? Why do you use them? Why do you use them?