Moist-Heat Methods

There are number of Moist-Heat Methods. The following section will describe some of them one by one.

Boiling

To boil means to cook the product fully submerged in liquid that is bubbling rapidly and is greatly agitated. Boiling is generally reserved for certain vegetables and starches. The high temperature would toughen the proteins of meats, fish and eggs and the rapid bubbling breaks up delicate foods. 

Poaching

To poach means to cook in a liquid, usually a small amount that is hot but not actually bubbling. Temperature is about 71° C to 82°C. Poaching is used to cook delicate foods in a minimum amount of liquid in order to conserve flavor and nutritive value such as fish and eggs out of the shell.

Stewing

This is the slow cooking of food (simmering) in the smallest quantity of water, stock or sauce in a pan with a tight fitting lid. The cooking temperature is in the range of  120° C - 140° C for better uniformity in cooking, the food is always cut up into small equal sizes and the liquid is always served together so as to provide moisture and taste.

Steaming (IMPT)

To steam is to cook foods by exposing them directly to steam in a closed pan or pot.  Steam at normal temperature is 100° C the same as boiling water. However, it carries much more heat than boiling water and cooks very rapidly. Thus the cooking time must be carefully controlled to avoid over cooking. Steaming is widely used for vegetables.

Blanching

To blanch means to cook an item partially and very briefly usually in water but sometimes by other methods such as French fries in deep oil/fat. 

There are two ways of blanching in water:

• Place the item in cold water; bring it to a boil, simmer briefly and then by plunging into cold water. Purpose is to dissolve out the blood, salt or impurities from certain meats and bones.
• Place the item in rapidly boiling water and return the water to boil. Remove the item and cool in cold water. Purpose is to set the color and destroy harmful enzymes in vegetables, or loosen the skin of tomatoes, peaches, etc. seal the meat and retain the nutritive value.

Braising

To braise means to cook covered in a small amount of liquid, usually after preliminary browning. The lid is essential so as to prevent evaporation and to enable the food not only to retain its own juices, but also the flavors of the commodities added for flavoring. The temperature range is between 150° C - 200° C.