COOKING TECHNIQUES

COOKING TECHNIQUES

1. POACHING

   • Consists in gently cooking food, in a little liquid, at a constant and moderate temperature. Thiss can be in water, milk, or wine, in a stock or in a bain-marie. The most commonly poached foods are eggs, fish and crustaceans.

2. BOILING

   • Consists in immersing food in water or other liquid until it forms bubles. This technique is used to cook rice, fresh and dried pasta, vegetables and boiled meats. Some items like stocks, sauces and jams are boiled without lid so you can stir to avoid them sticking to the bottom of the pan. Soups on the other hand are cooked with a lid on so that they do not evaporate too much

3. STEAMING

   • Food generally means cooking it in the vapour or steam that rises from the water boiling under it. Different steaming methods are suitable for different foods. You can steam almost any food: meat, poultry, vegetables, cereals or rice and it is the ideal technique to preserve nutriesnts and aromas.

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