What are the different types of moist heat food preparation? Briefly describe each type.
Answers
Answer:
Poaching, simmering, steaming, and boiling are all moist cooking methods. They are essentially different stages of the same cooking process. Each method cooks food by immersing it in a liquid, usually water or stock.
Poaching is done by heating the water to a low temperature (160º-180º F) where liquid in the pan is hot but not bubbling at all, although some bubbles may form at the bottom of the pot. Poaching is usually used for very delicate food items such as eggs or fish.
Simmering is done at hotter temperatures than poaching (185º-205º F). Bubbles will form and gently rise to the surface of the pan, but the water is not at a full rolling boil. Simmering is the standard method for preparing soups, stocks, and starchy items such as potatoes.
Boiling is the hottest of the three techniques (212º F). This is the method least likely to be used in cooking because it can destroy some delicate foods with its active action and the high temperature would toughen some foods like meat, fish, and eggs.
Steaming occurs when water is heated past its boiling point (212º F) and turns to steam. Steam carries much more heat than boiling water yet steaming is a very gently way to cook foods. It is an ideal method for cooking seafood, vegetables, and other delicate food items. Food that is steamed cooks quickly with very little loss of nutrients.