Moiste methods slideshow and questions

Boiling

Boiling

⬜

To cook in a liquid, usually water, in
which bubbles rise constantly and
break on the surface

Boiling Process

Boiling Science

➔ The heat passes

from the burner into
the pot.

➔ The pot then heats

the water at the
bottom.

➔ Then, hot water rises

and cooler water
moves down to
replace it, causing a
circular motion.

➔ This motion results in

bubbles.

Boiling Tips

●Make sure there is enough liquid to
completely cover the food you wish
to boil

●Leave 2-3 inches at the top of the
pot or saucepan to allow for
bubbles to break the surface
without boiling over

●Leave room for anything you plan
on adding in the pot

●Adding salt to water actually
increases the boiling point to 216
degrees F

●Putting a lid on the pot WILL help it
boil faster due to the fact that heat
will remain in the pot

●Water boils at 212 degrees
Fahrenheit or 100 degrees Celsius

●No matter how heat is applied,
once water reaches this point its
temperature cannot increase

●It can heat things very quickly
(heat is heat regardless of how it
is transferred dry or wet)

●Boiling is often a place to start
from in a recipe- “bring to a boil
and reduce”

Boiling Facts

Simmer

Simmer

To cook in a liquid, usually water, right below the boiling

point. You will see some bubbles rise to the surface

Simmering Process

Simmering Science

➔ The heat passes from

the burner into the
pot.

➔ The pot then heats the

water at the bottom.

➔ Then, hot water rises

and cooler water
moves down to replace
it, causing a circular
motion.

➔ This motion results

in gentle rising of
bubbles

*Poaching-bubbles forming on the
bottom-not yet breaking the surface

Simmering Tips

●Covering a pot for a few moments
allows you to get the pot up to
temperature without adding more
flame from below.

●If your pot is too hot, move it to the
side of the burner or give it a few
stirs to increase the surface area
and cool down.

●Adding some extra broth or cooking
liquid can cool down a pot, as well.

●Simmering is usually used for
things like cooking rice, where a
boil is much too hot for the cook
time.

●It's the ideal cooking method for
making stocks because it's hot
enough to break down the
cartilage in the bones but gentle
enough that it doesn't produce
large bubbles.

●A simmer may seem like what you
need to correctly poach
something, but a simmer is
actually too hot.

●Poaching, by comparison, is a
gentler technique, employing
temperatures 140 F to 180 F.

Simmering Facts

Poaching

Poaching

⬜

Poaching- to cook gently in hot liquid,
uncovered, BELOW the boiling point.

Carefully put food in
simmering water

Poaching Process

Steaming

Steaming

⬜

To cook with the vapor produced by boiling
liquid (food sits above the liquid, not actually
in it)

Steaming Process

Steaming without a steamer basket?

The technique is simple: fill a medium pot with 1/2 inch of

water, place three golf ball–sized balls of aluminum foil on the
bottom, rest a heat-proof plate on top of the foil balls, cover the
pot, and bring the water to a boil. Add vegetables to the plate,

cover, and steam until crisp-tender

Steaming Science

➔

The heat passes from the
burner into the pot.

➔

The pot then heats the water
at the bottom.

➔

Then, the hot water molecules
evaporate producing steam.

➔

The food sits in a basket
above the boiling water and
steam (water molecules)
heat/cook the food

Steaming Tips

●Don’t add too much water to
your pot. You want the steam to
reach the food not the boiling
water-this would cause nutrient
loss

●Boil the water first and then
add the steamer basket

●If you steam for too long, the
food will become mushy/soggy
in texture

●Steaming food only takes a
couple of minutes

●Prepare the food before
steaming-mise en place
ingredients

●Steaming can help lower
cholesterol by removing some
of the fat from meat

●Steaming helps preserve the
color, flavor, and fiber within the
food

●Steaming actually ADDS
nutrients to the food without
losing them

●Water needs to boil at 212
degrees Fahrenheit for water
steam to be created

●Steam can burn you just like
boiling water (it’s hotter than
212 degrees)

Steaming Facts

Blanching

Blanching

To blanch is to cook briefly in boiling water.

Blanching neutralizes enzymes in the food,

which change how the foods react when
cooked with other ingredients.

Blanching Process

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