Moist Heat Cooking: www.chefqtrainer.blogspot.com
•
1 recomendación•189 vistas
PDF Presentation - Culinary Training Program 15
Recomendados
Recomendados
Más contenido relacionado
La actualidad más candente
La actualidad más candente (20)
Similar a Moist Heat Cooking: www.chefqtrainer.blogspot.com
Similar a Moist Heat Cooking: www.chefqtrainer.blogspot.com (20)
Más de Culinary Training Program
Más de Culinary Training Program (20)
Último
Último (20)
Moist Heat Cooking: www.chefqtrainer.blogspot.com
- 1. Method of Cooking Practice www.facebook.com/delhindra
- 2. Moist-Heat Cookery Poaching, Steaming, Boiling and Simmering www.facebook.com/delhindra
- 3. ▪ 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 www.facebook.com/delhindra Learning Objectives
- 4. ▪ 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 www.facebook.com/delhindra Moist-Heat Cookery
- 6. Moist-Heat Cookery Equipment ▪ Bamboo steamer ▪ Cartouche (parchment paper lid) ▪ Perforated hotel pan ▪ Pot ▪ Sauteuse ▪ Sautoir ▪ Thermometer
- 9. www.facebook.com/delhindra Poaching Ingredients ▪ 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
- 10. www.facebook.com/delhindra 2 Kinds of Poaching ▪ Shallow Poaching ▪ Deep Poaching
- 11. ▪ 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 www.facebook.com/delhindra
- 12. 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
- 14. ▪ Completely covered with liquid ▪ Portion size or larger cuts ▪ Cooking liquid not generally used for sauce ▪ NEVER covered ▪ Cooked on range www.facebook.com/delhindra Deep Poaching
- 15. 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
- 17. Poaching Tips www.facebook.com/delhindra 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
- 19. ▪ +212 °F+ /100C ▪ Gentle vapor bath, Min item never in direct contact with liquid ▪ Covered tightly during cooking ▪ Delicate flavor and texture ▪ Sauces made separately www.facebook.com/delhindra Steaming
- 20. ▪ 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 www.facebook.com/delhindra Steaming
- 21. Steaming Method ▪ 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
- 23. 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. www.facebook.com/delhindra
- 24. 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
- 26. ▪ 212°F / 100 C ▪ Few foods are truly “boiled” - Dried beans, grains, meals, eggs, etc. ▪ Most items are simmered www.facebook.com/delhindra Boiling
- 28. ▪ 205°F/85°C – 95 °C ▪ Tenderizing method ▪ Sturdy vegetables, pastas, or legumes ▪ Tough meat cuts Simmering www.facebook.com/delhindra