Wet Cooking Methods PDF
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Uploaded by SatisfyingMistletoe1407
Cyprus International Institute of Management (CIIM)
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Summary
This document describes various wet cooking methods, such as steaming, simmering, blanching, stewing, poaching, and boiling. Each method is explained with brief details about the process, clarifying the use of heat and liquid.
Full Transcript
Wet cooking methods Steaming involves cooking food in the steam or vapour rising from boiling water. Simmering involves cooking food very slowly in a large amount of liquid, below boiling point. Blanching involves boiling food, like vegetables or fruit, for a short time and then cooling it in cold...
Wet cooking methods Steaming involves cooking food in the steam or vapour rising from boiling water. Simmering involves cooking food very slowly in a large amount of liquid, below boiling point. Blanching involves boiling food, like vegetables or fruit, for a short time and then cooling it in cold water. Stewing involves cooking food slowly and gently using a small quantity of liquid, such as water or stock. Poaching involves cooking food gently in a minimum quantity of liquid at a constant and moderate temperature. Boiling Involves cooking food in a large quantity of hot liquid, like water or stock, until it forms bubbles at 100°C.
