Moist Heat Method: www.chefqtrainer.blogspot.com

Methods of Cooking
(Moist-Heat Cookery)
Delhindra/chefqtrainer.blogspot.com

 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

 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

60C
85C
97C
100C
Poaching
Simmering
Boiling
Steaming
Temperature Control

Bamboo steamer
Cartouche (parchment
paper lid)
Perforated hotel pan
Pot
Sauteuse
Sautoir
Thermometer
Moist-Heat Cookery Equipment

Poaching

 Characteristics of items to be poached
Tender
Portion sized
 Foods suitable for poaching
Meats, fish, shellfish, fruits, vegetables, and eggs
 Cooking medium
Should contribute flavor to food and sauce prepared from
cooking liquid (if applicable)
Stock, court bouillon, wine, vinegar, citrus juices, etc
 Aromatic Ingredients
Shallots, vegetables, herbs, spices, citrus zest
 Equipment
Cartouche & thermometer
Poaching Ingredients

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

1. Place butter in a sauteuse along with aromatics in an
even layer
2. Add main item and poaching liquid
3. Bring liquid to a simmer
4. Cover sauteuse with buttered parchment
5. Finish over direct heat or in oven
6. Remove main item, moisten, and keep warm
7. Reduce cuisson and prepare sauce as desired
8. Serve main item with sauce and appropriate garnish
Shallow-Poaching Method

 Completely covered with liquid
 Portion size or larger cuts
 Cooking liquid not generally used for sauce
 NEVER covered
 Cooked on range
Deep Poaching

1. Heat cooking liquid to 165°F/74 C
2. Add main item, using a rack if necessary (item
must be fully submerged)
3. Finish food over direct heat or in oven
4. 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

Shallow-Poaching
Smaller, individually portioned items
Cover once removed from the poaching liquid
Started in cold liquid for a clear broth
Deep-Poaching
Larger items
Cover once removed from the poaching liquid
Start in hot liquid
Poaching Tips

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
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

Bring liquid to a boil or preheat steamer
Add main item to steamer and arrange on a rack in a
single layer
Cover steamer
Steam food to desired degree of doneness
Serve food immediately with appropriate sauce and
garnish
Steaming Method

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.

1. Cut parchment into heart shape large enough to
hold food on half
2. Lightly oil or butter wrapper to prevent burning
3. Arrange vegetables, aromatics, or sauce on half of
wrapper; top with main item
4. Fold other half over
5. Crimp edges to tightly secure
6. Place package on preheated baking sheet
7. Bake in moderate oven until package is crisp and
lightly browned
En Papillote Method

Boiling

 212°F / 100 C
 Few foods are truly “boiled”
 Dried beans, grains, meals, eggs, etc.
 Most items are simmered
Boiling

Simmering

 205°F/85°C – 95 °C
 Tenderizing method
 Sturdy vegetables, pastas, or legumes
 Tough meat cuts
Simmering

Moist Heat Method: www.chefqtrainer.blogspot.com

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