Moist Heating is the process of using any water or water products to cook a dish. below are some examples.
- Blanching: High heat broiling followed by transferring the food to an ice bath (the process known as shocking). Dramatically reduces heat of a dish without letting it sit out or take in extra heat.
- Boiling: involves placing hardy or tough foods into a pot of boiling hot water for short cook times. Requires a large, flat-bottomed pot for submerging.
- Braising: Lightly frying proteins followed by a closed-container stewing session (food in a small pot or baking dish with shallow liquids to cook in).
- Poaching: Involves placing whole foods into low temperature, simmering water for delicate slow-cooking, done commonly in a saute pan.
- Simmering: Use primarily for sauces and soups, cooking foods for extended times fin a lazy or low simmer (bubbling but not boiling)
- Steaming: Placing soft and/or delicate morsels above steaming water to slow-cook, involves a steamer pot or rack.
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