Moist Heat
Cooking Methods

There are four basic moist heat cooking methods. Moist heat refers to applying heat to food by submerging it into a hot liquid or by exposing it to steam. All four procedures are integral to a professional chef's cooking repertoire, and I recommend to you as well.

Poaching

Poaching is a basic moist heat cooking method. It uses convection to transfer heat from a liquid to a food. It usually applies to eggs, fruit, or fish. These foods do not require lengthy cooking times.

The food is placed in a liquid at temperatures between 160 degrees and 180 degrees. The surface of the liquid should show slight movement, but no bubbles.

The two methods of poaching are: submersion poaching and shallow poaching.

Submersion poaching means the food is completely covered with the liquid.

Shallow poaching means the food is placed in just enough liquid to come halfway up the sides. Shallow poaching combines aspects of poaching and steaming.

Procedure for Poaching Foods

1. Prepare the food.
2. Bring the liquid to the desired temperature.
3. For submersion poaching, the liquid should completely cover the food.
4. For shallow poaching, the liquid should come halfway up the side of the food. If shallow poaching, cover the pan with a lid or a piece of buttered parchment paper.
5. Doneness is determined by timing, internal temperature, or tenderness.
6. The cooking liquid can be used for a sauce or reserved for use in other dishes.

I use this pan a lot for poaching because it is deep and has a lid.

Simmering

Simmering is one of the most widely used moist heat cooking methods. It uses convection to transfer heat from a liquid to a food. Properly simmered foods should be very moist and tender. The liquid temperature should be from 185 degrees to 205 degrees.

Procedure for Simmering Foods

1. Prepare the food.
2. Bring the liquid to the proper temperature. The food should be covered in the liquid completely.
3. Add the food to the simmering pot.
4. Doneness is determined through timing or tenderness.

Boiling

Boiling is probably the most widely used of the moist heat cooking methods. It uses the process of convection to transfer heat from a liquid to a food. Boiling uses large amounts of rapidly bubbling liquid to cook foods. Most "boiled" meats and "hard-boiled" eggs are really only simmered. Pastas and potatoes are the only types of foods that are truly boiled.

Procedure for Boiling Foods

1. Bring liquid to a boil. Add oil or seasonings, if desired.
2. Add the food.
3. Doneness is determined by timing or texture.
4. Serve the food immediately. Some boiled foods can be refreshed in cold water and held for later use.

Steaming

Steaming is a moist heat method that uses the process of convection to transfer heat from the steam to the food being cooked. Fish and vegetables are most associated with steaming. Steaming tends to enhance a food's natural flavor and helps retain its nutrients. This moist heat cooking method is becoming more and more popular, due to our growing appreciation of its nutritional advantages.

Procedure for Steaming Foods

1. Prepare the food.
2. Prepare a steaming liquid and bring it to a boil in a covered pan or double boiler. Disregard this if using a convection steamer.
3. Place the food on a rack, basket, or perforated pan. Place it over the boiling water.
4. Alternatively, place the food in a shallow pool of the cooking liquid.
5. Cover and cook to desired doneness.

I have several different steamers, therefore I do not spend a lot of money on any particular one. This steamer is great for vegetables.

I hope you now have a better understanding of these basic moist heat cooking methods, and will add them all to your gourmet cooking repertoire. By the way, poaching is one of my absolute favorite ways to cook, and I believe it is overlooked by way too many budding chefs.

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