Moist Heat Cooking

1. Moist Heat Cooking Goal 1: Moist Heat Cooking

2. Moist Heat Cooking • uses liquid instead of oil to create the heat energy that is needed to cook the food • Sometimes a moist cooking technique is applied to foods that have already been partially cooked using a dry heat cooking technique. • Foods are completely submerged.

3. 1. Boiling • bring a liquid (usually water or stock) to the boiling point and kept at that temperature while the food cooks • boiling point 212 degrees at sea level • When liquid boils, convection occurs.

4. Convection • liquid at the bottom of the pan heats first and then rises to the top while the cooler liquids descends to the bottom • sets off a circular motion in the pan and keeps the food in constant motion • keeps food from sticking to the pan

5. Boiling Continued • cooks food rapidly • very few foods are cooked completely by boiling • Pasta “yes” fish “NO” • vegetables- can loose nutrients

6. Boiling Method • Heat water or other liquid until bubbles rise to the surface and break. (212 F) • Put food in boiling liquid. • Boil until done.

7. Boiling Equipment • Stock pan • Sauce pan • Range • Colander/strainer • Slotted spoon

8. 2. Blanching • aboiling method to partially cook food • quick way to change the flavor and keep the color in foods

9. Blanching Method • Completely submerge food in a boiling liquid and briefly cook. • Remove the food from the liquid. • Briefly plunge the food into ice water to stop the cooking process. (shocking) • Continue with second stage of the cooking process. (ex: saute)

10. Reasons to Blanch Foods • simplify peeling of vegetables and fruits • precook foods before they are frozen • soften herbs • lock in the color of foods • help preserve a food’s nutrients • remove salt from ham or pork • remove blood or strong flavors from meats • cook food partially to prepare it for faster service later

11. Blanching Equipment • Stock pot • Sauce pan • Range • Metal bowl • Slotted spoon • Strainer

12. 3. Parboiling • similar to blanching • longer cooking time than blanching • put into boiling water and partially cook • recipes should give you the exact time • Ex: ribs are parboiled (to tenderize and reduce grill time) and then grilled

13. Parboiling Equipment • Stock pot • Sauce pan • Range • Slotted spoon • Strainer • Tongs

14. Parboiling Method • Completely submerge food in a boiling liquid. • Cook food for the allotted time. • Finish cooking food using second cooking method.

15. 4. Simmering • most commonly used moist cooking method • used to make food moist and tender • slowly cook food in a steady slightly cooler liquid (185-200 F) • The bubbles in the liquid rise slowly but do not break the surface. • very little convection occurs • gentle process • less shrinkage of food, evaporation, and breakup • also used to reduce the volume of a liquid to make it thicker

16. Simmering Method • Completely submerge food in a simmering liquid (stock, juice, water). • Cook food for the allotted time or until you achieve the appropriate product. • Remove the food from the liquid.

17. Simmering Equipment • Stock pot • Sauce pan • Range • Slotted spoon • Strainer

18. 5. Poaching • most gentle method of moist heat cooking • cook food in a flavorful liquid between 150-185 F • Ex: fish and eggs • just enough liquid to cover food • Poaching liquid can be used to make a sauce.

19. Poaching Method • Completely submerge food in a simmering liquid. • Cook food for the allotted time or until you achieve the appropriate product. • Remove the food from the liquid.

20. Poaching Equipment • Stock pot • Sauce pan • Range • Metal bowl • Slotted spoon • Strainer

21. 6. Steaming • nutritious way of cooking • closed environment filled with steam (pot with tight fitting lid) • steam is created inside the pot then water reaches the boiling point and turns to vapor (the high temperature from the steam cooks the food) • food never touches the liquid • fast cooking method

22. Steaming Equipment • Stock pot with lid • Sauce pan with lid • Range • Steam basket • Pressure Cooker (uses pressure to increase the temperature and cook food even more quickly)

23. Steaming Method • Place steamer basket inside stock pan or sauce pan. • Pour water into pan up to the basket. • Heat water to a simmer. • Place food into steamer basket. • Cover with the lid. • Allow water to boil. • Remove food after appropriate time.