There are number of Moist-Heat Methods. The following section will describe some of them one by one.
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BlanchingTo blanch means to cook an item partially and very briefly usually in water but sometimes by other methods such as French fries in deep… Read More...
PoachingTo poach means to cook in a liquid, usually a small amount that is hot but not actually bubbling. Temperature is about 71° C to 82°C. P… Read More...
Steaming (IMPT)To steam is to cook foods by exposing them directly to steam in a closed pan or pot. Steam at normal temperature is 100° C the sa… Read More...
BraisingTo braise means to cook covered in a small amount of liquid, usually after preliminary browning. The lid is essential so as to pre… Read More...
StewingThis is the slow cooking of food (simmering) in the smallest quantity of water, stock or sauce in a pan with a tight fitting lid. The c… Read More...
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