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Moist Heat Cooking Methods. CHRM 1030 Foundations. Food Science.
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Moist Heat Cooking Methods CHRM 1030 Foundations
Food Science • To cook successfully you must first understand the ways in which heat is transferred: conduction, convection and radiation.You should also understand what the application of heat does to the proteins, sugars, starches, water and fats in food.
Components (The Big Five) • Proteins • Carbohydrates-Starches • Carbohydrates-Sugars • Water • Fats
Fiber/connective tissue- • Fruit/vegetables= cellulose • Protein in meats=amino acid matrix of collagen and elastin • Fibers soften in the presents of heat. • Acids and alkali can change textures to hard or soft depending upon the type of fiber or connective tissue. • Dry heat toughens and shrinks all fibers and connective tissues.
Student will be able to: • Name the most important components of foods and describe what happens to them when they are cooked by moist heat methods • Describe the moist heat cooking methods used in commercial kitchens • Cook foods by steaming, simmering, boiling, poaching and combination methods • Evaluate foods cooked by moist heat methods
Cooking Refresher • What are the dry heat methods? • Why do you use them? • What are the moist heat methods? • Why do you use them?
Poaching Submersion Poaching – The item to be prepared is completely submerged in cooking medium [liquid] Shallow Poach – The item is only partially covered with cooking medium [liquid]
Submersion Poaching • Also referred to as “deep poaching” - Utilizes Court Bouillon - Best suited for tender cuts of meat, poultry, fish and fruit. - Poaching temperatures best between 160 and 180 degrees. - Indicator of water temperature: air bubbles that do not break the surface “shivering”
Submersion Poaching - Simmering is a submersion poaching method - Best suited for tougher cuts of meat and poultry requiring more heat and time to become tender. - Simmering temperatures between 185 and 205 degrees. - Indicator of water temperature: air bubbles that do break the surface. - Sauce is prepared separately.
Submersion Poaching - Pot used to deep poach: Large enough to hold item, aromatics, mirepoix and circulation of liquid - Do not us a lid - Other equipment: ladle, skimmer, thermometer - Start with cool or temperature ready liquid - What are some disadvantages?
Procedure For Poaching Foods1 Season the poaching liquid as desired and bring it to the appropriate temperature. Submersion Poaching
Procedure For Poaching Foods2 Carefully place the food item into the poaching liquid.
Procedure For Poaching Foods3 Remove the cooked food from the poaching liquid.
Procedure For Simmering Foods1 The item being simmered should be fully submerged in the seasoned liquid.
Procedure For Simmering Foods2 Remove the cooked item from the liquid.
Shallow Poach • Cuisson – is used as cooking liquid - “a la minute” cooking technique. • Partially submerged with loose fitting lid or parchment paper to capture steam. • Maximum flavor the cuisson is made into the sauce. [buerre blanc] - Tender
Shallow Poach • Shallow poach in a sauté pan. - Vegetables can be added during cooking process • Do not allow liquid to boil • Stocks, wine and citrus juices are excellent cooking liquids - Remove poached item and reduce liquid to make sauce.
Boiling • Boiling; very few proteins are cooked in boiling liquid. • Boiling indicators are rapid large bubbles consistent at the liquids surface. • Use boiling water to cook pasta and to blanch vegetables - Salted water increases boiling temperature
Procedure For Boiling Foods1 Bring the cooking liquid to a full boil. When the item being cooked is added to the liquid, its temperature will fall.
Procedure For Boiling Foods2 After a boiled item such as pasta is cooked, it may be drained through a colander.
Steaming • Steaming occurs at 212 where the liquid turns into vapor and cooks food positioned above it. • Aromatics may be added boiling liquid to create scented vapor which adds new flavor profile to food - Steam is done with a lid and requires monitoring during the cooking process
Steaming • Do not stack food to be steamed as they will not cook evenly - Use caution when removing the lid as steam will escape quickly. • Great for naturally tender chicken fish and some vegetables • Steam items grouped in equal size - “Tiered steamers” are stacked baskets that use the same liquid.
Procedure For Steaming Foods1 Trim items before steaming them so that they can cook evenly.
Procedure For Steaming Foods2 A perforated hotel pan can be set over a deeper pan of water, covered and used as a steamer.
Steaming En Papillote • To cook in “paper” or wrapped in something that will trap in steam to cook item. • Use tender cuts of food and smaller cut vegetables • “a la minute” application - Guest presentation at there table for “show”
Combination or Sequential Cooking Technique - Braise Larger pieces are braised. A combination style of cooking • brown first very well • be conservative with the water or stock • Place liquid in with the piece of product after you have browned it -
Stewing • smaller pieces with larger amounts of liquid • maintain simmer • time additions carefully to avoid soggy vegetables • May be browned first
Procedure For Braising Foods1 First brown the item being braised in fat.
Procedure For Braising Foods3 The item can be basted with the liquid during cooking.
Procedure For Stewing Foods1 First brown the item being stewed in a small amount of fat.
Procedure For Stewing Foods4 Degrease the finished stew as necessary.
Smoke? • Moist heat released from wood • Other heat generated and affects ambient air temperature • Also creates convection currents
Review • What are the dry heat methods? • Why do you use them? • What are the moist heat methods? • Why do you use them?
