Moist Heat Cooking Moist Heat Cooking MethodsMethods

CHRM 1030 FoundationsCHRM 1030 Foundations

Food ScienceFood Science

To cook successfully you must first understand To cook successfully you must first understand the ways in which heat is transferred: conduction, the ways in which heat is transferred: conduction,

convection and radiation.convection and radiation.

You should also understand what the application You should also understand what the application of heat does to the proteins, sugars, starches, of heat does to the proteins, sugars, starches,

water and fats in food.water and fats in food.

Components (The Big Five)Components (The Big Five)

1.1. ProteinsProteins

2.2. Carbohydrates-StarchesCarbohydrates-Starches

3.3. Carbohydrates-SugarsCarbohydrates-Sugars

4.4. WaterWater

5.5. FatsFats

Fiber/connective tissue-Fiber/connective tissue- Fruit/vegetables= celluloseFruit/vegetables= cellulose Protein in meats=amino acid matrix of Protein in meats=amino acid matrix of

collagen and elastincollagen and elastin Fibers soften in the presents of heat. Fibers soften in the presents of heat. Acids and alkali can change textures to Acids and alkali can change textures to

hard or soft depending upon the type of hard or soft depending upon the type of fiber or connective tissue.fiber or connective tissue.

Dry heat toughens and shrinks all fibers Dry heat toughens and shrinks all fibers and connective tissues.and connective tissues.

Student will be able to:Student will be able to:

Name the most important components of Name the most important components of foods and describe what happens to them foods and describe what happens to them when they are cooked by moist heat methodswhen they are cooked by moist heat methods

Describe the moist heat cooking methods Describe the moist heat cooking methods used in commercial kitchensused in commercial kitchens

Cook foods by steaming, simmering, boiling, Cook foods by steaming, simmering, boiling, poaching and combination methodspoaching and combination methods

Evaluate foods cooked by moist heat methodsEvaluate foods cooked by moist heat methods

Cooking RefresherCooking Refresher

What are the dry heat methods?What are the dry heat methods? Why do you use them?Why do you use them? What are the moist heat methods?What are the moist heat methods? Why do you use them?Why do you use them?

Moist-Heat Cooking Moist-Heat Cooking MethodsMethods

Poaching Poaching (160ºF - 180ºF/71ºC - 82ºC). (160ºF - 180ºF/71ºC - 82ºC).

Simmering Simmering (185ºF - 205ºF/85ºC - 96ºC). (185ºF - 205ºF/85ºC - 96ºC).

Boiling Boiling (212ºF/100ºC). (212ºF/100ºC).

PoachingPoaching

Submersion Poaching – The item to be Submersion Poaching – The item to be prepared is completely submerged in prepared is completely submerged in cooking medium [liquid]cooking medium [liquid]

Shallow Poach – The item is only Shallow Poach – The item is only partially covered with cooking partially covered with cooking medium [liquid]medium [liquid]

Also referred to as “deep poaching”Also referred to as “deep poaching”

- Utilizes - Utilizes Court BouillonCourt Bouillon

- Best suited for tender cuts of meat, - Best suited for tender cuts of meat, poultry, fish and fruit. poultry, fish and fruit.

- Poaching temperatures best between 160 - Poaching temperatures best between 160 and 180 degrees. and 180 degrees.

- Indicator of water temperature: air bubbles - Indicator of water temperature: air bubbles that do not break the surface that do not break the surface “shivering”“shivering”

Submersion PoachingSubmersion Poaching

- Simmering is a submersion poaching method- Simmering is a submersion poaching method

- Best suited for tougher cuts of meat and - Best suited for tougher cuts of meat and poultry requiring more heat and time to poultry requiring more heat and time to become tender.become tender.

- Simmering temperatures between 185 and - Simmering temperatures between 185 and 205 degrees.205 degrees.

- Indicator of water temperature: air bubbles - Indicator of water temperature: air bubbles that do break the surface. - Sauce is that do break the surface. - Sauce is prepared separately.prepared separately.

Submersion PoachingSubmersion Poaching

- Pot used to deep poach: Large enough to - Pot used to deep poach: Large enough to hold item, aromatics, mirepoix and hold item, aromatics, mirepoix and circulation of liquidcirculation of liquid

- Do not us a lid- Do not us a lid

- Other equipment: ladle, skimmer, - Other equipment: ladle, skimmer, thermometerthermometer

- Start with cool or temperature ready liquid- Start with cool or temperature ready liquid

- What are some disadvantages?- What are some disadvantages?

Submersion PoachingSubmersion Poaching

Procedure For Poaching FoodsProcedure For Poaching Foods1 1 Season the poaching liquid as desired and bring it to the appropriate Season the poaching liquid as desired and bring it to the appropriate

temperature. temperature.

Submersion Poaching

Procedure For Poaching FoodsProcedure For Poaching Foods22 Carefully place the food item into the poaching liquid. Carefully place the food item into the poaching liquid.

Procedure For Poaching FoodsProcedure For Poaching Foods3 3 Remove the cooked food from the poaching liquid.Remove the cooked food from the poaching liquid.

Procedure For Simmering FoodsProcedure For Simmering Foods1 1 The item being simmered should be fully submerged in the seasoned The item being simmered should be fully submerged in the seasoned

liquid.liquid.

Procedure For Simmering FoodsProcedure For Simmering Foods2 2 Remove the cooked item from the liquid. Remove the cooked item from the liquid.

Shallow PoachShallow Poach

- CuissonCuisson – is used as cooking liquid – is used as cooking liquid

- “a la minute” cooking technique.- “a la minute” cooking technique.- Partially submerged with loose fitting Partially submerged with loose fitting

lid or parchment paper to capture lid or parchment paper to capture steam.steam.

- Maximum flavor the cuisson is made Maximum flavor the cuisson is made into the sauce. [buerre blanc]into the sauce. [buerre blanc]

- Tender - Tender

- Shallow poach in a sauté pan.Shallow poach in a sauté pan.

- Vegetables can be added during - Vegetables can be added during cooking processcooking process

- Do not allow liquid to boilDo not allow liquid to boil- Stocks, wine and citrus juices are Stocks, wine and citrus juices are

excellent cooking liquidsexcellent cooking liquids

- Remove poached item and reduce - Remove poached item and reduce liquid to make sauce.liquid to make sauce.

Shallow PoachShallow Poach

BoilingBoiling

- Boiling; very few proteins are cooked in Boiling; very few proteins are cooked in boiling liquid. boiling liquid.

- Boiling indicators are rapid large bubbles Boiling indicators are rapid large bubbles consistent at the liquids surface.consistent at the liquids surface.

- Use boiling water to cook pasta and to Use boiling water to cook pasta and to blanch vegetablesblanch vegetables

- Salted water increases boiling - Salted water increases boiling temperaturetemperature

Procedure For Boiling FoodsProcedure For Boiling Foods1 1 Bring the cooking liquid to a full boil. When the item being cooked is Bring the cooking liquid to a full boil. When the item being cooked is

added to the liquid, its temperature will fall.added to the liquid, its temperature will fall.

Procedure For Boiling FoodsProcedure For Boiling Foods2 2 After a boiled item such as pasta is cooked, it may be drained through a After a boiled item such as pasta is cooked, it may be drained through a

colander.colander.

SteamingSteaming

- Steaming occurs at 212 where the Steaming occurs at 212 where the liquid turns into vapor and cooks food liquid turns into vapor and cooks food positioned above it.positioned above it.

- Aromatics may be added boiling liquid Aromatics may be added boiling liquid to create scented vapor which adds to create scented vapor which adds new flavor profile to foodnew flavor profile to food

- Steam is done with a lid and requires - Steam is done with a lid and requires monitoring during the cooking processmonitoring during the cooking process

SteamingSteaming

- Do not stack food to be steamed as Do not stack food to be steamed as they will not cook evenlythey will not cook evenly

- Use caution when removing the lid as - Use caution when removing the lid as steam will escape quickly.steam will escape quickly.

- Great for naturally tender chicken fish Great for naturally tender chicken fish and some vegetablesand some vegetables

- Steam items grouped in equal sizeSteam items grouped in equal size- - “Tiered steamers”“Tiered steamers” are stacked baskets are stacked baskets

that use the same liquid.that use the same liquid.

Procedure For Steaming FoodsProcedure For Steaming Foods1 1 Trim items before steaming them so that they can cook evenly. Trim items before steaming them so that they can cook evenly.

Procedure For Steaming FoodsProcedure For Steaming Foods22 A perforated hotel pan can be set over a deeper pan of water, covered A perforated hotel pan can be set over a deeper pan of water, covered

and used as a steamer.and used as a steamer.

Steaming En PapilloteSteaming En Papillote

- To cook in “paper” or wrapped in To cook in “paper” or wrapped in something that will trap in steam to something that will trap in steam to cook item.cook item.

- Use tender cuts of food and smaller Use tender cuts of food and smaller cut vegetablescut vegetables

- ““a la minute” applicationa la minute” application

- Guest presentation at there table for - Guest presentation at there table for “show”“show”

Combination or Combination or Sequential Cooking Sequential Cooking Technique - BraiseTechnique - Braise

--Larger pieces are braised. A Larger pieces are braised. A combination style of cookingcombination style of cooking brown first very wellbrown first very well be conservative with the water or stockbe conservative with the water or stock Place liquid in with the Place liquid in with the

piece of product after you have browned piece of product after you have browned itit

StewingStewing

smaller pieces with larger amounts smaller pieces with larger amounts of liquidof liquid

maintain simmermaintain simmer time additions carefully to avoid time additions carefully to avoid

soggy vegetablessoggy vegetables May be browned firstMay be browned first

Procedure For Braising FoodsProcedure For Braising Foods1 1 First brown the item being braised in fat.First brown the item being braised in fat.

Procedure For Braising FoodsProcedure For Braising Foods2 2 Add liquid to the pan.Add liquid to the pan.

Procedure For Braising FoodsProcedure For Braising Foods3 3 The item can be basted with the liquid during cooking.The item can be basted with the liquid during cooking.

Procedure For Stewing FoodsProcedure For Stewing Foods1 1 First brown the item being stewed in a small amount of fat.First brown the item being stewed in a small amount of fat.

Procedure For Stewing FoodsProcedure For Stewing Foods2 2 Add flour to make a roux.Add flour to make a roux.

Procedure For Stewing FoodsProcedure For Stewing Foods3 3 Add liquid to the pan.Add liquid to the pan.

Procedure For Stewing FoodsProcedure For Stewing Foods4 4 Degrease the finished stew as necessary.Degrease the finished stew as necessary.

Smoke?Smoke?

Moist heat released from woodMoist heat released from wood Other heat generated and affects Other heat generated and affects

ambient air temperatureambient air temperature Also creates convection currentsAlso creates convection currents

Lab SetupLab Setup

ReviewReview

What are the dry heat methods?What are the dry heat methods? Why do you use them?Why do you use them? What are the moist heat methods?What are the moist heat methods? Why do you use them?Why do you use them?