1. Culinary: Moist Heat Cooking Methods

2. Shallow Poaching Items are partially submerged in a liquid containing an acidic ingredient Liquid temperature ranges between 180˚F and 185˚F A lid should be used to trap the steam Cooking liquid is used as a base for the sauce that might accompany the items Definition: technique where both steam and liquid cook the items

3. Deep Poaching Used for more delicate food items Note that the liquid should never be allowed to boil, as this causes the item to toughen Primary difference between shallow and deep techniques is the amount of liquid Definition: technique where items are completely submerged in a liquid

4. Poaching Food Selection Items for shallow and deep poaching must be: Tender cuts of meat Individually portioned

5. Suitable Food Items for Poaching Chicken Variety meat Fish and shellfish Fruit and vegetables Eggs

6. Shallow and Deep Poaching Cooking Liquids Stock Wine Vinegar Citrus juice

7. Shallow and Deep Poaching Aromatics and Ingredients Shallots Vegetables Herbs Spices Citrus zest

8. Shallow Poaching Procedure Heat butter in a sautéuse Sprinkle aromatics in pan and make a level bed Add main item and poaching liquid Bring liquid to a simmer Cover sautéuse with parchment paper

9. Shallow Poaching Procedure —continued Finish food over direct heat or in an oven Remove main item, moisten, and keep warm Reduce the cuisson and prepare a sauce as desired Serve main item with sauce and appropriate garnish

10. Additional Shallow Poaching Information Use shallow poaching method for smaller, individually portioned items Cover poached items once they are removed from the poaching liquid Items should be started in cold liquid for a clear broth

11. Deep Poaching Procedures Bring cooking liquid to a simmer Add main item, using a rack if necessary; be sure item is fully submerged Finish food over direct heat Remove main item, moisten, keep warm, or cool in liquid as appropriate Cut or slice main item and serve with appropriate garnish or sauce

12. Basic Procedure for Deep Poaching Use deep-poaching method for larger items Cover poached items once they are removed from the poaching liquid

13. Braising The meat is seared before simmering slowly in liquid with mirepoix (veggies) and aromatics Definition: A method of cooking that involves dry and moist heat

14. Braising: Food Selection Items for braising must be: Less tender, more muscular and mature Any size (large pieces can be used)

15. Suitable Food Items for Braising Beef, veal, lamb, or pork Poultry Game (feathered or furred) Organ meat Vegetables

16. Braising: Cooking Liquid Liquid –Well-flavored stock –Appropriate jus Aromatics –Sachet d'épices or bouquet garni

17. Braising Equipment Brazier with tight-fitting lid Prepared main item (larded, tied, seasoned, or marinated) Appropriate size pan for the quantity of main item to be braised Correct amount of liquid

18. Standard Ratio of Ingredients for Braising Main item = 1 lb Mirepoix (vegtables) = 1 oz Liquid = 1 pt

19. Basic Procedure for Braising Season and sear main item on all sides in hot oil Remove main item Add mirepoix and caramelize Add tomato paste and flour, if used Add liquid Return main item to bed of mirepoix in pot

20. Basic Procedure for Braising —continued Bring to a simmer over direct heat Cover, finish item in oven until fork-tender Add sachet d'épices or bouquet garni and garnishes at appropriate times Remove main item and keep warm

21. Basic Procedure for Braising —continued To prepare sauce –Strain, reduce, thicken, and garnish as desired Slice or carve main item and serve with a sauce and appropriate garnish

22. Stewing Amount of liquid used in relation to the quantity of the item varies from one style of preparation to another Definition: Stewing is similar to braising, but the main item is cut into bite-size pieces

23. Stewing: Food Selection Items to be stewed must be: –Less tender, more muscular and mature –Small, bite-size pieces

24. Suitable Food Items for Stewing Beef, veal, lamb, or pork Poultry Game (feathered or furred) Organ meat

25. Stewing: Cooking Liquid Well flavored stock Appropriate jus

26. Basic Procedure for Stewing Sear or blanch main item Remove main item from pot; drain blanching liquid, if used Brown or sweat mirepoix Return main item to bed of mirepoix in pot Add liquid

27. Basic Procedure for Stewing —continued Bring the item to a simmer over direct heat Cover pot; finish item in oven Add sachet d'épices or bouquet garni and garnish at appropriate times Reduce sauce, if necessary Garnish item as appropriate and serve

28. Additional Braising & Stewing Information Searing adds flavor and color Use appropriate size cooking vessel in relation to the quantity of meat Larding is advisable on cuts with insufficient marbling Where suitable, marinating contributes to tenderizing and flavor

29. Braising & Stewing: Things Not to Do Don’t allow liquid to boil during cooking Don’t use too much liquid