Transcript Dry Heat Cooking Methods - Resource Sites

Moist Heat Cooking Methods
CHRM 1030 Foundations
Food Science
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To cook successfully you must first understand the ways
in which heat is transferred: conduction, convection and
radiation.
You should also understand what the application of heat
does to the proteins, sugars, starches, water and fats in
food.
Components (The Big Five)
1.
2.
3.
4.
5.
Proteins
Carbohydrates-Starches
Carbohydrates-Sugars
Water
Fats
Fiber/connective tissue
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Fruit/vegetables= cellulose
Protein in meats=amino acid matrix of collagen
and elastin
Fibers soften in the presents of heat.
Acids and alkali can change textures to hard or
soft depending upon the type of fiber or
connective tissue.
Dry heat toughens and shrinks all fibers and
connective tissues.
Student will be able to:
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Name the most important components of
foods and describe what happens to them
when they are cooked by moist heat methods
Describe the moist heat cooking methods used
in commercial kitchens
Cook foods by steaming, simmering, boiling,
poaching and combination methods
Evaluate foods cooked by moist heat methods
Cooking Refresher
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What are the dry heat methods?
Why do you use them?
What are the moist heat methods?
Why do you use them?
Moist-Heat Cooking Methods
Poaching (160ºF - 180ºF/71ºC - 82ºC).
Simmering (185ºF - 205ºF/85ºC - 96ºC).
Boiling (212ºF/100ºC).
Poaching
Submersion Poaching – The item to be
prepared is completely submerged in
cooking medium [liquid]
Shallow Poach – The item is only partially
covered with cooking medium [liquid]
Submersion Poaching
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Also referred to as “deep poaching”
Utilizes Court Bouillon
Best suited for tender cuts of meat,
poultry, fish and fruit.
Poaching temperatures best between 160
and 180 degrees.
Indicator of water temperature: air
bubbles that do not break the surface
“shivering”
Submersion Poaching
- Simmering is a submersion poaching method
- Best suited for tougher cuts of meat and poultry
requiring more heat and time to become
tender.
- Simmering temperatures between 185 and 205
degrees.
- Indicator of water temperature: air bubbles that
do break the surface. - Sauce is prepared
separately.
Submersion Poaching
- Pot used to deep poach: Large enough to
hold item, aromatics, mirepoix and
circulation of liquid
- Do not us a lid
- Other equipment: ladle, skimmer,
thermometer
- Start with cool or temperature ready liquid
- What are some disadvantages?
Submersion Poaching
Procedure For Poaching Foods
1 Season the poaching liquid as desired and bring it to the appropriate temperature.
Procedure For Poaching Foods
2 Carefully place the food item into the poaching liquid.
Procedure For Poaching Foods
3 Remove the cooked food from the poaching liquid.
Procedure For Simmering Foods
1 The item being simmered should be fully submerged in the seasoned liquid.
Procedure For Simmering Foods
2 Remove the cooked item from the liquid.
Shallow Poach
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Cuisson – is used as cooking liquid
- “a la minute” cooking technique.
- Partially submerged with loose fitting lid or
parchment paper to capture steam.
- Maximum flavor the cuisson is made into
the sauce. [buerre blanc]
- Tender
Shallow Poach
Shallow poach in a sauté pan.
- Vegetables can be added during cooking
process
- Do not allow liquid to boil
- Stocks, wine and citrus juices are excellent
cooking liquids
- Remove poached item and reduce liquid to
make sauce.
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Boiling
Boiling; very few proteins are cooked in
boiling liquid.
- Boiling indicators are rapid large bubbles
consistent at the liquids surface.
- Use boiling water to cook pasta and to
blanch vegetables
- Salted water increases boiling temperature
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Procedure For Boiling Foods
1 Bring the cooking liquid to a full boil. When the item being cooked is added to the
liquid, its temperature will fall.
Procedure For Boiling Foods
2 After a boiled item such as pasta is cooked, it may be drained through a colander.
Steaming
Steaming occurs at 212 where the liquid
turns into vapor and cooks food positioned
above it.
- Aromatics may be added boiling liquid to
create scented vapor which adds new
flavor profile to food
- Steam is done with a lid and requires
monitoring during the cooking process
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Steaming
Do not stack food to be steamed as they
will not cook evenly
- Use caution when removing the lid as
steam will escape quickly.
- Great for naturally tender chicken fish and
some vegetables
- Steam items grouped in equal size
- “Tiered steamers” are stacked baskets that
use the same liquid.
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Procedure For Steaming Foods
1 Trim items before steaming them so that they can cook evenly.
Procedure For Steaming Foods
2 A perforated hotel pan can be set over a deeper pan of water, covered and used
as a steamer.
Steaming En Papillote
To cook in “paper” or wrapped in
something that will trap in steam to cook
item.
- Use tender cuts of food and smaller cut
vegetables
- “a la minute” application
- Guest presentation at there table for
“show”
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Combination or Sequential
Cooking Technique - Braise
Larger
pieces are braised. A combination
style of cooking
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brown first very well
be conservative with the water or stock
Place liquid in with the
piece of product after you have browned it
Stewing
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smaller pieces with larger amounts of
liquid
maintain simmer
time additions carefully to avoid soggy
vegetables
May be browned first
Procedure For Braising Foods
1 First brown the item being braised in fat.
Procedure For Braising Foods
2 Add liquid to the pan.
Procedure For Braising Foods
3 The item can be basted with the liquid during cooking.
Procedure For Stewing Foods
1 First brown the item being stewed in a small amount of fat.
Procedure For Stewing Foods
2 Add flour to make a roux.
Procedure For Stewing Foods
3 Add liquid to the pan.
Procedure For Stewing Foods
4 Degrease the finished stew as necessary.
Smoke?
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Moist heat released from wood
Other heat generated and affects ambient
air temperature
Also creates convection currents
Lab Setup
Review
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What are the dry heat methods?
Why do you use them?
What are the moist heat methods?
Why do you use them?