Cooking Techniques: Poaching and Steaming

Study Notes

Cooking Techniques: Poaching & Steaming

Steam: Cooking method utilizing steam at a temperature of 212°F. Ideal for preserving nutrients and moisture in food.
Poach: Cooking technique that involves submerging food in a hot liquid (160-185°F) that is not bubbling. It’s often used for delicate proteins.
Pan-steaming: A method of cooking vegetables using a small amount of water in a covered pan, allowing steam to cook the food gently.
Pressure steamer: Cooks food with high-temperature steam, achieved by heating water under pressure, allowing temperatures to exceed 212°F. Important to release pressure before opening.
Papillote: A technique involving greased paper wrappers to steam food while retaining its moisture and flavor. Often served directly in the wrapper.
Cuisson (kwees sohn): Refers to both the poaching liquid used for cooking and the overall cooking process of a food item.
Court bouillon (court boo-YON): An aromatic vegetable broth used primarily for poaching fish and vegetables, sometimes referred to as a short broth.
Simmering: Involves cooking food in a liquid at temperatures between 185-200°F, producing gentle bubbling without a full boil. This method is good for gradual flavor extraction.
Boiling: A cooking method that uses rapidly boiling liquid. This technique is effective for cooking items quickly but can lead to loss of nutrients.
Shallow-poaching: Combines steaming and a liquid bath to cook food. Best for smaller pieces or portion-sized servings, commonly applied to fish.

Description

This quiz covers various cooking methods, focusing on poaching and steaming. Learn definitions and techniques such as steam, poach, pan-steaming, and pressure steaming. Enhance your culinary vocabulary and cooking skills with these flashcards.