1. Moist Cooking Techniques
Section 15-3
Moist Cooking Techniques

2. Moist Cooking Techniques
Boiling: Bring liquid to 212 (at sea level) and add ingredients; quick-cooking method; can toughen some products and make others fall apart.
Blanching: Partially cooks food to change the flavor and keep the color.
Parboiling: Like blanching only the product cooks for a longer time.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

3. Moist Cooking Techniques (continued)
Simmering: Similar to boiling only it cooks in a slightly cooler liquid that's heated from 185-200F.
Poaching: To cook food in a flavorful liquid between 150-185F.
Steaming: Cooking in a closed environment with steam, such as in a pot with a tight-fitting lid.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

4. Combination Cooking Techniques
Braising: A long, slow cooking process that can produce very flavorful results. (See Fig on page 354.)
Stewing: Foods are completely covered with liquid during cooking.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

5. The Braising Process (See Fig. 15-14 on page 354.)
Sear the food in a frying pan or roasting pan.
Remove the food from the pan and deglaze the pan.
Return the seared food to the deglazed pan and add liquid, such as stock or sauce.
Place the pan in a 350ºF oven, and cook the food slowly until it is fork tender. Turn the food every minutes.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

6. The Stewing Process Sear the food product in a pan over high heat.
Completely cover the food with liquid.
Bring the stew to a simmer and cook until tender.
Vegetables can be added during the cooking process.
©2002 Glencoe/McGraw-Hill, Culinary Essentials