Date post: | 10-Jan-2017 |
Category: |
Food |
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Methods of Cooking(Moist-Heat Cookery)
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Discuss the importance of temperature control and heat management when applying these methods
Identify appropriate tools/equipment and ingredients that may be used for each method
Identify ingredients appropriate for each cooking method Differentiate between shallow- and deep-poaching
techniques Define and execute moist-heat cooking techniques Identify types of sauces that may accompany these items
Learning Objectives
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Items have a distinctively different flavor, texture, and appearance than items cooked using dry-heat
Generally subtly flavored Requires careful monitoring of cooking
temperatures and times- proper temp control / applying heat- proper size of pan- proper oven temp / calibration
Moist-Heat Cookery
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60C
85C
97C
100C
Poaching
Simmering
Boiling
Steaming
Temperature Control
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Bamboo steamer Cartouche (parchment
paper lid)Perforated hotel panPotSauteuse SautoirThermometer
Moist-Heat Cookery Equipment
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Poaching
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Characteristics of items to be poachedTenderPortion sized
Foods suitable for poachingMeats, fish, shellfish, fruits, vegetables, and eggs
Cooking mediumShould contribute flavor to food and sauce prepared from
cooking liquid (if applicable)Stock, court bouillon, wine, vinegar, citrus juices, etc
Aromatic IngredientsShallots, vegetables, herbs, spices, citrus zest
EquipmentCartouche & thermometer
Poaching Ingredients
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Del
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2 Kinds of Poaching Shallow Poaching
Deep Poaching
Less liquid used Combination of steam and acidic liquid with
aromatics Lightly covered to trap steam Portion-size cuts Cuisson (poaching liquid) always used to make sauce Often cooked in oven
Shallow Poaching
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1. Place butter in a sauteuse along with aromatics in an even layer
2. Add main item and poaching liquid3. Bring liquid to a simmer4. Cover sauteuse with buttered parchment 5. Finish over direct heat or in oven6. Remove main item, moisten, and keep warm7. Reduce cuisson and prepare sauce as desired8. Serve main item with sauce and appropriate garnish
Shallow-Poaching Method
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Completely covered with liquid Portion size or larger cuts Cooking liquid not generally used for sauce NEVER covered Cooked on range
Deep Poaching
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1. Heat cooking liquid to 165°F/74 C2. Add main item, using a rack if necessary (item
must be fully submerged)3. Finish food over direct heat or in oven4. Remove main item, moisten, and keep warm
while preparing sauce or cool in liquid, 5. Cut or slice main item and serve with appropriate
sauce and garnish
Deep-Poaching Method
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Shallow-PoachingSmaller, individually portioned itemsCover once removed from the poaching liquidStarted in cold liquid for a clear broth
Deep-Poaching Larger itemsCover once removed from the poaching liquidStart in hot liquid
Poaching Tips
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Steaming
+212 °F+ /100C Gentle vapor bath, Min item never in direct
contact with liquid Covered tightly during cooking Delicate flavor and texture Sauces made separetely
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Steaming
Characteristics of items to be steamed Naturally tender cuts of meats and fish
Foods suitable for steaming Chicken or game birds, fish, shellfish, fruits and
vegetables Wrappers
Lettuce leaves Seaweed Corn husk Leek strips
Steaming
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Bring liquid to a boil or preheat steamerAdd main item to steamer and arrange on a rack in a
single layerCover steamerSteam food to desired degree of donenessServe food immediately with appropriate sauce and
garnish
Steaming Method
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En Papillote
En Papillote “In paper” Variation of steaming Main item and accompaniments cooked in
steam from natural juices Item can be wrapped in parchment paper,
aluminum foil, banana leaves, corn husks, etc. Dish often presented in wrapper Characteristics of item to be steamed , naturally
tender cut of meat ,fish and chicken.
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1. Cut parchment into heart shape large enough to hold food on half
2. Lightly oil or butter wrapper to prevent burning3. Arrange vegetables, aromatics, or sauce on half of
wrapper; top with main item4. Fold other half over5. Crimp edges to tightly secure6. Place package on preheated baking sheet7. Bake in moderate oven until package is crisp and
lightly browned
En Papillote Method
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Boiling
212°F / 100 C Few foods are truly “boiled”
Dried beans, grains, meals, eggs, etc. Most items are simmered
Boiling
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Simmering
205°F/85°C – 95 °C Tenderizing method Sturdy vegetables, pastas, or legumes Tough meat cuts
Simmering
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Del
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