Moist cooking methods

Moist cooking methods

1. SImmering - requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature. Simmering and boiling are often confused, but simmering differs in that the bubbles rise gently and just begin to break the surface.

2. Poaching - When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface. Chicken, seafood, and eggs are the most commonly poached foods.

3. Blanching - is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking. This allows food to be completely cooked later and is a common method used to prep vegetables

4. Steaming - cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact.

5. Can off the texture and used in chicken and veggietables

6. Dry methods for tender cuts and Mosit Methods for touch cuts

7. It is important that chefs be aware of the best method for each food to ensure the best results.