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Moist-Heat Cooking Methods
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Section Objectives Upon completing this section, you should be able to: Identify and apply moist-cooking techniques, shallow and deep poaching, braising, and stewing
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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 Lid should be used to trap the steam Cooking liquid used as a base for the sauce that might accompany the items
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Deep Poaching Used for more delicate food items
Definition: Technique where items are completely submerged in a liquid Used for more delicate food items 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
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Poaching Food Selection
Items for shallow and deep poaching must be: Tender cuts of meat Individually portioned
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Suitable Food Items for Poaching
Chicken Variety meat Fish and shellfish Fruit and vegetables Eggs
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Shallow and Deep Poaching Aromatics and Ingredients
Shallots Vegetables Herbs Spices Citrus zest
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Shallow and Deep Poaching Optional Components
Butter Vegetable purées Tomato concassé
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Shallow and Deep Poaching Cooking Media
Stock Wine Vinegar Citrus juice
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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 boil then simmer Cover sautéuse with parchment paper
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Shallow Poaching Procedure—continued
Finish food over direct heat or in 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
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Additional Shallow Poaching Information
Use shallow poaching method for smaller, individually portioned items Cover poached items once they are removed from the poaching liquid
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Deep Poaching Procedures
Bring cooking liquid to a boil then 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
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Basic Procedure for Deep Poaching
Use deep poaching method for larger items Cover poached items once they are removed from the poaching liquid
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Braising Definition: Method of cooking that involves dry and moist heat Meat is seared before simmering slowly in liquid with mirepoix and aromatics Suggested Reading Assignments The New Professional Chef, Sixth Edition, pp. 348–352 On Food and Cooking, p. 615 The Art and Science of Culinary Preparation, pp. 37, 123–124, 135, 259
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Braising: Food Selection
Items for braising must be: Less tender, more muscular and mature Any size (large pieces can be used)
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Suitable Food Items for Braising
Beef, veal, lamb, pork Poultry Game (feathered or furred) Organ meat Vegetables
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Braising: Cooking Liquid
Well-flavored stock Appropriate jus Aromatics Sachet d'épices or bouquet garni
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Braising Optional Components
Garnishes Thickener Tomatoes
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Braising Equipment Brazier with tight-fitting lid
Prepared main item (larded, tied, seasoned, or marinated) Appropriately sized pan for the quantity of main item to be braised Correct amount of liquid
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Standard Ratio of Ingredients for Braising
Main item = 1 lb Mirepoix = 1 oz Liquid = 1 pt
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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, if used Add liquid Return main item to bed of mirepoix in pot
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Basic Procedure for Braising—continued
Bring to a boil over direct heat then simmer Add sachet d'épices or bouquet garni and garnishes at appropriate times Cover, finish item in oven until fork-tender Remove main item and keep warm
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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
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Additional Braising Information
Searing adds flavor and color Use appropriately sized 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
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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
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Braising: Things Not to Do
Don’t allow liquid to boil during cooking Don’t use too much liquid
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Stewing Definition: Stewing is similar to braising, but the main item is cut into bite-sized 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
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Stewing: Food Selection
Items to be stewed must be: Less tender, more muscular and mature Small, bite-sized pieces
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Suitable Food Items for Stewing
Beef, veal, lamb, pork Poultry Game (feathered or furred) Organ meat
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Stewing: Cooking Liquid
Well-flavored stock Appropriate jus
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Stewing Optional Components
Tomatoes Thickener Garnish
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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
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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
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Additional Stewing Information
Searing adds flavor and color Use appropriately sized cooking vessel in relation to the quantity of meat Where suitable, marinating contributes to tenderizing and flavor
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Stewing: Things Not to Do
Don’t allow liquid to boil during cooking Don't use too much liquid Assign each student team a menu from Level I Moist-Heat Cookery Menu Set in the Recipe Compendium.
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