Moist Heat Cooking Methods

List 3 different moist cooking methods, explain the method, preparation of foods, the cooking process, suitable foods, utensils and equipment, OHS and hygiene issues.

Boiling

Method:

• Boiling is the method of cooking in which food is immersed in a liquid and cooked at 100C.

Preparation of foods:

• Ensure vegetables are all the same size
• Food that requires different cooking times should not be cooked at the same time
• The cooking pot needs to be in relation to the amount of food being cooked
• When boiling most foods, it is important to bring the wayer to the boil first (this includes salted meats, whole root vegetables, and stock

The cooking process

• Length of time changes considerably with the type of preparation as well as the type of food
• Using a lid durring cooking reduces the length of cooking time and saves engery, it also ensures that food don't boil dry
• Durring cooking scum may form at the top, this needs to be regularly removed with a large spoon.
• When food is added to the boiling water, the water needs to be quickly returned to the boil.
• To prepare food for further cooking, it can be blanched which allows you to cook ingredients partially, then stop the cooking process until you need them.

Suitable foods for boiling

• Foods which will not be spoiled by the movement of water
• Including vegetables, eggs, salted meats, farinaceous foods, pulses, and shellfish
• When vegetables are boiled, you will know they are cooked when a metal skewer can be inserted into them with little pressure.
• It is neccessary for the water to cover the food
• Green vegetables should not be cooked with a lid on and should be refreshed in iced water
• Eggs should be gently lowered into boiling water
• Freash meat and poultry are boiled to seal in the juices and keep their flavour
• Cured or salted meats need to be started in cold water to remove excess salt, but also to prevent excess shrinkage and toughening of the meat

OHS and Hygiene Issues

• Ensure that handles are turned in whilst on the stove
• Gently lower food items into boiling liquids to prevent splashing and scalding
• Ensure that the cooking vessel is large enough to prevent splashes
• Remove lids with oven mitts
• When boiling foods, all vegetables should be peeled or scrubbed and washed thoroughly
• Meats need to be kept refrigerated until it is time to place them into the pot for cooking
• When slicing or carving protein foods, ensure that it is done on a clean board and not the same one used for preparation of the product.
• After cooking foods they need to be stored at a safe temperature

Steaming

Method

• Food is cooked in the steam produced by a boiling liquid.
• There are two different types of steaming:
• Atmospheric steaming (placing water in the bottom of a saucepan and bringing it to a rapid boil with another vessel placed above the boiling water)
• High-pressure steaming (this works on the principles that higher pressure will produce higher temperatures, causing the food to cook faster)

Suitable foods for steaming

• Withstand high temperatures
• Withstand a deterioration of colour, flavour and texture
• Vegetables except for green vegetables
• Most types of seafood, either whole or in pieces: poultry
• Puddins
• Tougher cuts of meat and offal

Preparation of foods

• Select the appropriate cooking vessel. If food will be in direct contact with water, it may need to be wrapped or covered to protect it
• What needs to be boiled and steady throughout the cooking process

The cooking process

• Foods needs to be carefully places in the selected steamer.
• A tight-fitting lid is required to create the pressure to assist with the steaming process
• The water level in the bottom section of the pot needs to be continually checked to ensure that it does not boil dry.

Utensils and equipment

• Atmospheric, fan-forced steamers
• High-pressure steamers

OHS and Hygiene Issues

• The same rules of boiling need to followed
• Make sure you know how to use all the equipment
• Equipment needs to be washed well and holes need to be cleaned from food

Braising

Method

• Using larger pieces of food, on the stovetop or in the oven, where the liquid only half covers the food.
• Food is cooked slowly, using very low temperatures, in a pan with a tightly fitting lid
• A combination of steaming and stewing cooks the food

Sutiable foods for braising

• Whole joints or large pieces of red meat and pork, and the tougher cuts of meat
• Furred game, such as hare, rabbit and kangaroo
• Feathered game, such as pheasant, duck and goose.
• Fish and domestic poultry are suitable if they are braised whole or in large pieces and offal
• Hearty vegetables, such as celery, cabbage, onion, fennel and potatoes

Preparation of foods

• Vegetables: Peeled (if required) and washed. Blanched before braised to leach out excess bitterness
• Meat is kept in whole pieces , or cut into smaller portions
• May be marinated to impart extra flavour
• All food, except fish, needs to be seasoned in flour mixed with herbs, spices and pepper. Then shallow fried in hot fat to add colour and flavour.

The cooking process

• For meat-based braises, a layer of browned mirepoix is placed on the base of the pan
• The sealed and browned meat is then placed over the vegetables
• The liquid for braising is usually stock, but may also be water, wine or beer.
• Vegetables are braised in vegetable stock or vegetable juice.
• The length of time is determined by the type, amount and size of the food being cooked
• You will know when meat is cooked byinserting a metal skewer into it. If there is only slight resistance, the meat is cooked.

Utensils and equipment

• A braising pan is a braisiere, usually cast iron
• The size is important: not too small nor too large

OHS and Hygiene issues

• During cooking, the contents of the braising pan, and the braisiere itself, becomes extremely hot, so always use heavey oven mitts
• When removing the lid, lift it away from you to allow the steam to escape
• All vegetables used need to be washed well before and after peeling
• Protein food needs to be stored correctly until just before cooking
• After cooking food should be served immediately or stored at a safe temperature