Cooking Method: Boiling and Simmering
What is Moist Heat Cooking?
- The heat conductor is liquid
- Cooking with liquids, such as water, broth, stock, wine, etc.
- Usually for hard ingredients, such as beef shank, beef topside, hard vegetable, etc.
- Moist heat cooking faster than dry heat cooking.
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| Boiling Method |
Types of Moist Heat Cooking
- Boiling
- Simmering
- Blanching
- Poaching
- Steaming
- Stewing
- Braising
- Pressure Cooking
- Sous Vide
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| The temperature of Moist Heat Cooking |
Read: 2 Types of Poaching Method
Read Method of Cooking,
Moist Heat Cooking Equipment
- Bamboo Steamer
- Cartouche (parchment paper lid)
- Perforated pan
- Pot
- Sauteuse
- Sautoir
- Thermometer
- Combination oven
- Steamer
 |
| Moist Heat Cooking Equipment |
Read Method of Cooking,
Moist Heat Cooking: Boiling
What is Boiling?
- A boil occurs when large bubbles come from the bottom of the pot and quickly rise to the surface
- Temperature 100 C
- The amount of liquid used is more than food (completely submerged food)
- Foods are truly "boiled" such as dried beans, grains, eggs, etc.
- The boiling method can use cold or hot water
- Boiling equipment is called boiler or pot
Dishes
- Boiled Potato
- Boiled Egg.
- For blanching vegetables or pasta.
Moist Heat Cooking: Simmering
What is Simmering?
- Simmer is identified by the fine bubbling of liquids constantly on the sides of pots or pans
- Temperature 85 C - 95 C
- As the tenderizing method
- Simmering helps break down the connective tissue of tougher cuts of meat such as beef pot roast, and lamb shanks
- Suitable for tough meat cuts, sturdy vegetables, legumes, stewing method, stock, sauces, soup, etc.
Dishes
- Stewed Beef
- Lamb Shank
- Beef Pot Roast,
- Soups, Stock, Sauces, etc.
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| Boiling vs Simmering |
Read: 5 Basic Recipes of French Mother Sauces
Notes:
- Boiling and simmering are different processes, but oftentimes they work together in recipes. You may see a line in the instructions that says, “Bring to a boil, then reduce to simmer.”
- Simmered food takes much longer to cook than boiled food, but the depth of flavors you’re able to achieve is well worth the extra time
- Maintaining a simmer can require close attention because as heat builds in a pot, a simmer easily can turn to a boil
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Culinary Training Program,
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PDF Presentation,
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