1. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 23: Shallow-Poaching Shallow-poaching is a moist-heat method, using tender cuts of product and using the liquid as an integral part of the sauce

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Shallow-Poaching Very nutritious, as it saves all the nutrients Produces a very tender product Cooks à la minute Opens a wide variety of garnishes, ingredients, and tender, select items Simple to prepare and execute The reduced liquid (cuisson) becomes part of the sauce

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. General Procedure The right size pan is very important Shallow and wide Medium gauge Nonreactive Lightly buttered parchment, cut to fit as a lid Slotted spoons for lifting the food out Containers to hold cooked foods Heated dinner plates

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Delicate items only, trimmed and fat-free Fin fish or shellfish, chicken or most tender poultry Seasonings and garnish A flavorful poaching liquid An acid Aromatics

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Method Lightly butter a sautior and the cut parchment paper Add the main ingredient Season with aromatics Add the correct amount of poaching liquid to 1/3 depth Bring to a bare simmer and loosely cover Achieve about 180°F (82°C) Adjust heat Check for doneness by lightly pressing Slight pressure for slight resistance 145°F (63°) for fish, 165°F (74°C) for poultry Remove the product and hold Reduce and finish the sauce, mounting or adding cream or both Serve on a warm plate

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Evaluating for Quality Product should be cooked without being mushy Garnish crisp and colorful Just enough sauce and very complimentary Rich ivory color Flavor well balanced, not too acid

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Steaming En papillote is a perfect example Steaming is a gentle, moist heat Closed environment Food comes into contact with the steam produced by the main ingredient In sous vide, another example, food is cooked with flavor enhancers in a sealed bag in a hot liquid All nutrients remain with the food

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. En Papillote Parchment paper is cut to a heart shape Buttered Garnish seasonings and a main ingredient are placed over all Paper is folded and sealed (trapping the steam) and baked till puffy, brown, and done Opening the package in front of a guest is very effective as it produces a cloud of aromatic steam