Describe the forms of moist heat cooking methods

1. Scalding
• Scalding water reaches a temperature of 66oC resulting in the appearance of large, but relatively still
bubbles on the bottom and sides of the pan.
• The scalding process is most frequently used with milk to improve its function in recipes
• Using scalded milk can speed the combination of ingredients: in hot milk, sugar dissolves more readily,
butter and chocolate melt more easily and floor mixes in more evenly without creaming lumps
• Scalding is necessary to destroy bacteria in unpasteurized milk.

2.Poaching
• Water heated to a temperature of 71 to 82oC, somewhat hotter than scalding is used for poaching
• The food is either partially or totally immersed
• At this temperature, relatively motionless bubbles appear on the bottom of the pan, but the water has
not yet reached the point of actually boiling
• Poaching is used to prepare delicate foods such as fish, eggs which could break apart under the more vigorous action of boiling

3.Simmering
• Water simmers just below the boiling point, never less than 82oC.
• Simmering is characterized by gently rising bubbles that barely break the surface.
• Many food dishes especially rice, soups, meat, green vegetables and stews are first brought to a boil and then simmered for the remainder of the heating time.
• Simmering is preferred over boiling in many cases because it is more gentle and will usually not
physically damage the food.
• Also food will not overcook as quickly as they do when boiled
• The lower heat of a simmer is essential when cooking tough cuts of meat that require gentle cooking in
order to become tender

4.Stewing
• Stewing refers to simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce as the food cooks.
• Most stew dishes consist of chopped ingredients such as meat (often browned first) and vegetables placed in a large casserole, stock pot or slower cooker with some water, stock or other liquid
• The pot is covered and the food simmered for some time on the range or in an oven.
• Stews often taste better the day after their initial preparation because the overnight rest deepens their flavors

5.Boiling
• In order to boil, water must reach 100oC
• True boiling gives rise to rapid bubbling and evaporation of water as steam
• Most suitable for tougher textured vegetables, dried pasta, dried beans, rice etc.
• Foods may also be parboiled in boiling water, after which it is removed and its cooking
completed either at a later time or by a different heating method
• Parboiling is frequently used in restaurant service when food must be prepared in advance and finished to order
• Boiling water can also be used to blanch foods.
• Blanching can be defined as dipping of food briefly into boiling water

6. Blanching:
– Sets the color of green vegetables
– Loosens the skins of fruits, vegetables and nuts for peeling
– Destroys enzymes that contribute to deterioration
• Foods are often blanched before being canned or frozen

7.Steaming
• Heating of food by direct contact with the steam generated by boiling water
• Cooked vegetables are at their best when steamed because this method helps to retain
texture, color, taste and nutrients
• Covering foods with plastic wrap in a microwave oven facilitates steaming
• Pressure cookers heat food by holding steam in an enclosed container under pressure. The pressure increases with increasing pounds of pressure per square inch.

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Titany answered the question on May 9, 2022 at 06:39