Moist Heat Methods of Cooking
Moist Heat Methods of Cooking
Moist-heat methods are those in which the heat is conducted to the food product by water or water-based liquids such as stock and sauces, or by steam.
Moist heat cooking, as the name implies, relies on the presence of liquid or steam to cook foods. This method can be used to prepare nutritious recipes that don't require any additional fat or oil. Tenderizing the rough fibers in certain pieces of meat, such as beef chuck or brisket, is also a good idea. When cooking fibrous vegetables and lentils, moist heat cooking softens the meal till it's just right. Moist heat cooking, unlike dry heat cooking, does not result in a browned crust.
Following are the moist heat method of cooking:
Boiling
Poaching
Steaming
Stewing
Braising
1.Boiling
Boiling is the process of heating prepared food in a liquid that has reached its boiling point. Water, court bouillon, milk, or stock are all acceptable liquids. Boiling is a common cooking method for a variety of foods, including pasta, vegetables, eggs, and meats. Every day, it's used in kitchens all around the world, and the greatest part is that it only takes a heavy-bottomed pot or saucepan to get started. Even while boiling is only a few degrees higher than simmering or poaching, those few degrees have a significant impact on the way food is prepared.
This cooking method involves immersing food in water that has been heated to 212 degrees Fahrenheit (the boiling point). The big bubbles created by boiling water keep the food moving while it cooks. The term "slow boil" refers to when water has just begun to create huge, slow-moving bubbles but has not yet reached the boiling point. At the boiling point, a full boil develops, resulting in fast-moving, rolling bubbles. As the water boils, steam is released as well.
The Purpose of Boiling Food Is:
Pleasant taste & agreeable flavor
Suitable texture
Easy to digest and safe to eat.
Best Foods for Boiling
Pasta
Pasta may come to mind as one of the most commonly boiled foods. The hot water cooks the pasta quickly so that it can be removed from the water before starches break down, preventing a mushy texture.
Eggs
Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can range from firm to creamy, depending on the cook time.
Vegetables
Tough root vegetables like potatoes and carrots will cook more quickly in boiling water but it's recommended to test their tenderness with a fork so they don't overcook.
Disadvantages of Boiling
Flavors and color of food in cooking liquid
Loss of water-soluble vitamins and nutrients.
2. Poaching
Poaching is a moist heat cooking method that involves submerging food in a liquid and heating it at a low temperature. This is a method for preparing delicate proteins, including fish, chicken, and eggs, as well as some fruits and vegetables.
Poaching is the process of cooking food in a small amount of liquid at a temperature slightly below boiling. which is a delicate cooking method in which food is immersed in a heated liquid between 140 and 180 degrees Fahrenheit. Low heat is very good for delicate products because it preserves moisture and flavor without the need for fat or oil. Which it is a much gentler method of cooking than blazing hot grilling, but the results are just as delicious. It's a fantastic method to use very little fat or oil to retain the structure of delicate proteins like fish, chicken, and eggs. Poaching allows the proteins in the meal to break down without removing any of the moisture. Because poaching employs a temperature that is even lower than simmering, it is critical to keep the heat low and the poaching period to a bare minimum to retain the food's flavor and structure.
Best Foods for Poaching
Eggs
Poaching eggs is a common way of cooking that produces a soft, tender egg white and a creamy yolk. Since no oil is used, it is healthier than pan frying.
Poaching liquid for flavoring boneless, skinless chicken breasts As a result, the chicken is tender and can be cubed, sliced, or shredded and used in salads, pasta, or sandwiches.
This gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish's nutrients as possible.
Poaching is a great technique to get rid of hard fruit quickly, as it both softens it and makes it easier to consume.
Two Ways of Poaching
SHALLOW POACHING
The food cooked in this method is covered in minimum amount of cooking liquid.
Never allowed to boil (Temperature below 1000C).
To prevent boiling complete cooking in a moderately hot oven.
DEEP POACHING
Food cooked in this method is covered with more water. E.g... Poaching of eggs.(8Cm.or 3" water cover).
Purpose of Poaching
Easy to digest
To get suitable tender texture
Pleasant to eat as appropriate sauce is made from cooking liquid
Advantages of Poaching
Food with delicate texture is cooked without breaking up
Poached foods are easy to digest
Addition of fat is not required (Good for health conscious)
Disadvantages of Poaching
Not suitable for large pieces of food
Some flavor and nutrients are lost in cooking liquid
Little development in color and flavor
3.Steaming
Steaming is a moist-heat cooking method that uses boiling water to evaporate into steam, which then delivers heat to the food and cooks it. When steaming, the food is kept apart from the boiling water and instead comes into direct contact with the hot steam. Because water boils at 212°F, the greatest temperature at which food can be cooked is 212°F.
METHODS OF STEAMING
Atmospheric or Low-pressure steaming
DIRECT - Cooking food in steamer of a pan of boiling water.
INDIRECT - Between two plates over a pan of boiling water.
High pressure steaming
There is equipment built such that it does not allow steam to escape, therefore pressure of steam is built up, thus increasing the temperature and reducing the cooking time.
Vacuum Cooking In Pouch
This is also known as sous-vide
Food sealed in vacuum pouches and cooked by steam
Purpose of Steaming
Easy to digest
To get edible texture
Pleasant to taste
Retain maximum nutrition
Advantages of Steaming
Less loss of nutrients from food
Food retains maximum color and flavor
Cooking time is reduced
Fuel saving
Disadvantages of Steaming
Steaming is slow (If Pressure cooker is not used)
Steaming does not allow much development of flavor
4. Stewing
"Stewing is the slow cooking of cut-up food in a small amount of cooking liquid, then serving both the food and the liquid together." That is a combination of cooking processes that involves completely immersing small, homogeneous chunks of meat in liquid and slowly simmering them. The meal and the fluids are presented as one dish.
To keep the juices and taste from escaping, use a tight-fitting lid during cooking.
Over a long period of time, the temperature is kept at a simmering level.
Different Stewing Methods
Stove Top Method
Cooking a stew on the stove is absolutely fine, but it’s harder to regulate the temperature; depending on how hot your stove runs, and whether the lid is on or off, you may need to check the liquid levels frequently to make sure there’s no burning on the bottom or hot spots.
Slow Cooker Method
Modern slow cookers and Crock-Pot’s are versatile and convenient. Most slow cooker enthusiasts adore using this countertop appliance, and for good reason
Oven Method
The internal heat of an oven is a wonderful way to get consistent heating with little fluctuation. Checking a large pot in the oven can be tricky, though, and can be heavy to lift out when you need to do so.
Advantages of Stewing
Nutrients and flavors which escape in cooking liquid during cooking is retained as cooking liquid is also served with the food.
There is very little loss of nutrient as cooking is done at simmering point, which prevents the loss of vitamins.
Tough and older cuts of Meat and Poultry is tenderize.
This is suitable for bulk cooking.
This method is economical.
Disadvantages of Stewing
Stewing requires longer cooking time.
If correct process is not followed, result in high rate of evaporation of cooking liquid which will lead to toughening of protein fibbers in meat.
This is a slow cooking method.
5. Braising
"Braising is a method of cooking in the oven in which the food is cooked in liquid in a covered pan, casserole, or cocotte, rather than roasting or baking; it is a hybrid of stewing and pot roasting."
The word braising is derived from the French verb braiser. It's a technique that incorporates both dry and moist heat cooking. The food is normally seared first at a high temperature to brown it and give it a good crust, then a tiny amount of liquid is added and the temperature is reduced to cook for a longer duration. The flavor of the meal is heightened once the initial browning occurs, thanks to the Maillard reaction. When liquid is added, the heat, moisture, and cooking time combine to break down connective tissues into gelatin and soften muscle fiber, resulting in a meal that is extremely moist and delicate.
Two Methods of Braising
Brown Braising
Joints and portion-sized meat are marinated, larded, and sealed by browning on all sides in the oven. Sealing helps to retain flavor, nutrition, and a good brown color. Joints are then placed on a bed of root vegetables in a braising pan with liquid and other flavorings, covered with a lid and cooked slowly in the oven.
White Braising
White braising is used for vegetables and sweetbreads. Food is blanched, refreshed, and cooked on a bed of root vegetables. The food is then placed in a covered pan with white stock and placed in the oven.
Purpose of Braising
To give variety to menu and diet.
Food becomes tender, palatable, digestible & safe to eat.
To produce and enhance flavor, texture, and eating quality of food.
Advantages of Braising
Tougher and less expensive meat and poultry can be cooked using this method.
Maximum flavor and nutrition can be retained.
It gives a variety to food presentation and menu.
Video Materials
References:
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Weinstein, https://www.cookinglight.com/cooking-101/techniques/cooking-class-stovetop-steaming