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# Moist Heat Cooking Methods This is a method that involves cooking food in flavorful boiling water or steam. The amount of water or other liquids used varies with the technique employed. Temperatures used range from 70° C, which is simmering (at sea level), to boiling 100° C. Generally, in this ty...
# Moist Heat Cooking Methods This is a method that involves cooking food in flavorful boiling water or steam. The amount of water or other liquids used varies with the technique employed. Temperatures used range from 70° C, which is simmering (at sea level), to boiling 100° C. Generally, in this type, the food cooked has a delicate flavor and pale color. The moist heat includes blanching, boiling, enpapillote, deep poaching, pan steaming, parboiling, poaching, pressure cooking, simmering, shallow poaching, and steaming. ## Blanching To cook food item partially and briefly in boiling liquid after which the food is quickly immersed in cold water to stop further heating. Typical products: Vegetables or fruits. ## Boiling To cook food in boiling liquid with temperature at 212°F.; method that involves bringing the water to boiling as indicated by the appearance of bubbles rapidly breaking on the surface, before the food is added. Typical products: Vegetables, pasta, cereals and rice. ## Deep Poaching To cook food in a lower temperature and is better suited to naturally tender cuts of meat, poultry, or fish. Typical products: Meat, poultry, and fish. ## Enpapillote The food is cooked when maximum puffing is achieved and is served immediately still in the parchment envelope. The term comes from the French word meaning parchment which is a variation of steaming. Parchment is used to loosely wrap the food and the accompanying ingredients to be cooked. ## Pan Steaming To gently cook the food usually with acid ingredient like lemon juice and some herbs. The pan is covered to absorb the steam released by the liquid during the cooking process.
