1. Culinary: Moist Heat Cooking Methods

2. Shallow Poaching
Definition: technique where both steam and liquid cook the items
Items are partially submerged in a liquid containing 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

3. Deep Poaching Used for more delicate food items
Definition: technique where items are completely submerged in a liquid
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

4. Poaching Food Selection
Items for shallow and deep poaching must be:
Tender cuts of meat
Individually portioned

5. Suitable Food Items for Poaching
Chicken
Variety meat
Fish and shellfish
Fruit and vegetables
Eggs

6. Shallow and Deep Poaching Cooking Liquids
Stock
Wine
Vinegar
Citrus juice

7. Shallow and Deep Poaching Aromatics and Ingredients
Shallots
Vegetables
Herbs
Spices
Citrus zest

8. Shallow and Deep Poaching Optional Components
Butter
Vegetable purées
Tomato concassé

9. 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

10. 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

11. 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

12. 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

13. Basic Procedure for Deep Poaching
Use deep-poaching method for larger items
Cover poached items once they are removed from the poaching liquid

14. Braising
Definition: A method of cooking that involves dry and moist heat
The meat is seared before simmering slowly in liquid with mirepoix and aromatics
Suggested Reading Assignments
The New Professional Chef, 6th Ed. Pg
On Food and Cooking pg. 615
The Art and Science of Culinary Preparation pg. 37, ,135,259

15. Braising: Food Selection
Items for braising must be:
Less tender, more muscular and mature
Any size (large pieces can be used)

16. Suitable Food Items for Braising
Beef, veal, lamb, or pork
Poultry
Game (feathered or furred)
Organ meat
Vegetables

17. Braising: Cooking Liquid
Well-flavored stock
Appropriate jus
Aromatics
Sachet d'épices or bouquet garni

18. Braising Optional Components
Garnishes
Thickener
Tomatoes

19. 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

20. Standard Ratio of Ingredients for Braising
Main item = 1 lb
Mirepoix = 1 oz
Liquid = 1 pt

21. 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

22. 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

23. 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

24. 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

25. 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

26. Braising: Things Not to Do
Don’t allow liquid to boil during cooking
Don’t use too much liquid

27. Stewing
Definition: Stewing is similar to braising, but the main item is cut into bite-size pieces
Amount of liquid used in relation to the quantity of the item varies from one style of preparation to another
Suggested Reading Assignments
The New Professional Chef, 6th Ed, pg
The Art and Science of Culinary Preparation pg 135, ,268,270

28. Stewing: Food Selection
Items to be stewed must be:
Less tender, more muscular and mature
Small, bite-size pieces

29. Suitable Food Items for Stewing
Beef, veal, lamb, or pork
Poultry
Game (feathered or furred)
Organ meat

30. Stewing: Cooking Liquid
Well flavored stock
Appropriate jus

31. Stewing Optional Components
Tomatoes
Thickener
Garnish

32. 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

33. 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

34. 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

35. Stewing: Things Not to Do
Don’t allow liquid to boil during cooking
Don't use too much liquid
Practice
Assign each student team a menu from Level I Moist Heat Cookery Menu Set in the Recipe Compendium.