Cooking Method – Part 1

MOIST-HEAT METHODS

Blanch: Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately. This method doesn’t fully cook the food but softens the texture.

Boil: You have up seven minutes before there is a major color change, so timing is everything.

Braise: Vegetables contain lots of natural moisture, which releases in cooking. Lightly brown the vegetable in a little fat, then add a tablespoon or two of liquid to start the cooking process. Cover the pan and cook slowly over medium-low heat. Once the vegetable has released its moisture, add only enough additional liquid to keep it moist.

Poach: This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

Steam: A large pot and a simple steamer basket are the tools needed to cook vegetables with this method. Don’t pack the basket too tightly and with food or the cooking will be uneven. bring the water to a boil before placing the covered basket above the pot.

source: mezediet.com