Moist-Heat Cooking Methods

1. Moist-Heat Cooking Methods

2. Section Objectives Upon completing this section, you should be able to: • Identify and apply moist-cooking techniques, shallow and deep poaching, braising, and stewing

3. Shallow Poaching Definition: Technique where both steam and liquid cook the items • Items are partially submerged in a liquidcontaining an acidic ingredient • Liquid temperature ranges between 180˚F and 185˚F • Lid should be used to trap the steam • Cooking liquid used as a base for the sauce that might accompany the items

4. Deep Poaching Definition:Technique where items are completely submerged in a liquid • Used for more delicate food items • Liquid should never be allowed to boil, as this causes the item to toughen • Primary difference between shallow and deep techniques is the amount of liquid

5. Poaching Food Selection Items for shallow and deep poaching must be: • Tender cuts of meat • Individually portioned

6. Suitable Food Items for Poaching • Chicken • Variety meat • Fish and shellfish • Fruit and vegetables • Eggs

7. Shallow and Deep Poaching Aromatics and Ingredients • Shallots • Vegetables • Herbs • Spices • Citrus zest

8. Shallow and Deep Poaching Optional Components • Butter • Vegetable purées • Tomato concassé

9. Shallow and Deep Poaching Cooking Media • Stock • Wine • Vinegar • Citrus juice

10. Shallow Poaching Procedure • Heat butter in a sautéuse • Sprinkle aromatics in pan and make a level bed • Add main item and poaching liquid • Bring liquid to boil then simmer • Cover sautéuse with parchment paper

11. Shallow Poaching Procedure—continued • Finish food over direct heat or in oven • Remove main item, moisten, and keep warm • Reduce the cuisson and prepare a sauce as desired • Serve main item with sauce and appropriate garnish

12. Additional Shallow Poaching Information • Use shallow poaching method for smaller, individually portioned items • Cover poached items once they are removed from the poaching liquid

13. Deep Poaching Procedures • Bring cooking liquid to a boil then simmer • Add main item, using a rack if necessary; be sure item is fully submerged • Finish food over direct heat • Remove main item, moisten, keep warm, or cool in liquid as appropriate • Cut or slice main item and serve with appropriate garnish or sauce

14. Basic Procedure for Deep Poaching • Use deep poaching method for larger items • Cover poached items once they are removed from the poaching liquid

15. Braising • Meat is seared before simmering slowly in liquid with mirepoix and aromatics Definition: Method of cooking that involves dry and moist heat

16. Braising: Food Selection Items for braising must be: • Less tender, more muscular and mature • Any size (large pieces can be used)

17. Suitable Food Items for Braising • Beef, veal, lamb, pork • Poultry • Game (feathered or furred) • Organ meat • Vegetables

18. Braising: Cooking Liquid • Liquid • Well-flavored stock • Appropriate jus • Aromatics • Sachet d'épices or bouquet garni

19. Braising Optional Components • Garnishes • Thickener • Tomatoes

20. Braising Equipment • Brazier with tight-fitting lid • Prepared main item (larded, tied, seasoned, or marinated) • Appropriately sized pan for the quantity of main item to be braised • Correct amount of liquid

21. Standard Ratio of Ingredients for Braising Main item = 1 lb Mirepoix = 1 oz Liquid = 1 pt

22. Basic Procedure for Braising • Season and sear main item on all sides in hot oil • Remove main item • Add mirepoix and caramelize • Add tomato paste, if used • Add liquid • Return main item to bed of mirepoix in pot

23. Basic Procedure for Braising—continued • Bring to a boil over direct heat then simmer • Add sachet d'épices or bouquet garni and garnishes at appropriate times • Cover, finish item in oven until fork-tender • Remove main item and keep warm

24. Basic Procedure for Braising—continued • To prepare sauce • Strain, reduce, thicken, and garnish as desired • Slice or carve main item and serve with a sauce and appropriate garnish

25. Additional Braising Information • Searing adds flavor and color • Use appropriately sized cooking vessel in relation to the quantity of meat • Larding is advisable on cuts with insufficient marbling • Where suitable, marinating contributes to tenderizing and flavor

26. Additional Braising Information—continued Thicken stock for braised items by: • Deglazing and adding brown sauce • Adding flour to fat and mirepoix, then adding brown stock • Cooking in stock, reducing liquid, and thickening

27. Braising: Things Not to Do • Don’t allow liquid to boil during cooking • Don’t use too much liquid

28. Stewing • Amount of liquid used in relation to the quantity of the item varies from one style of preparation to another Definition: Stewing is similar to braising, but the main item is cut into bite-sized pieces

29. Stewing: Food Selection • Items to be stewed must be: • Less tender, more muscular and mature • Small, bite-sized pieces

30. Suitable Food Items for Stewing • Beef, veal, lamb, pork • Poultry • Game (feathered or furred) • Organ meat

31. Stewing: Cooking Liquid • Well-flavored stock • Appropriate jus

32. Stewing Optional Components • Tomatoes • Thickener • Garnish

33. Basic Procedure for Stewing • Sear or blanch main item • Remove main item from pot; drain blanching liquid, if used • Brown or sweat mirepoix • Return main item to bed of mirepoix in pot • Add liquid

34. Basic Procedure for Stewing—continued • Bring the item to a simmer over direct heat • Cover pot; finish item in oven • Add sachet d'épices or bouquet garni and garnish at appropriate times • Reduce sauce, if necessary • Garnish item as appropriate and serve

35. Additional Stewing Information • Searing adds flavor and color • Use appropriately sized cooking vessel in relation to the quantity of meat • Where suitable, marinating contributes to tenderizing and flavor

36. Stewing: Things Not to Do • Don’t allow liquid to boil during cooking • Don't use too much liquid