Professional Documents
Culture Documents
Methods
Blanching
• The cooking method of pre-cooking, cooking or cleansing an item either as preparation for
another cooking method or for preservation.
• Why we blanch?
To destroy enzymes
• How to blanch?
Blanching in oil
• Blanching starting with cold water without lid: Bones and Large Meat Parts (98*C-100*C)
• Purpose: to remove impurities; to cause cells to open so that strong flavors, blood and
impurities can be leached out
• Steps:
Bring to a boil
Drain water, wash bones with hot water, then cold water
• Blanching starting with hot water without lid: Poultry and Meat
• Purpose: to remove impurities, fat and bone fragments; hot water is used to seal in flavor and
juices; to remove skin of certain vegetables
• Steps:
• Blanching in hot water without lid: green vegetables for freezing or pre-cooking (green beans,
spinach, romaine lettuce, green peas, asparagus etc)
• Steps:
Place veges into boiling water blanch vegetables for approximately 15 to 30 seconds
Strain and place into iced water to stop the cooking (except potatoes)
When cold, remove veges and place on clean towel or grid for drying.
• Steps:
• It is a cooking method for tender ingredients which are high in protein at a low temperature
between 65*C – 80*C on the stove or 165*C in the oven (with the poaching liquid at 93*C –
95*C)
• Purpose: to prevent tender meat parts, fish and recipes containing eggs from being overcooked;
to prevent meat from drying or becoming tough/hard
• Ways to poach:
Floating in liquid
• Poaching in floating liquid without lid: for large un-portioned meat, poultry, fish and dumplings
• Steps:
• Poaching eggs
• Steps:
Do not add salt as this will prevent the egg from forming well
Vinegar is always added: 10 parts water, 1 part vinegar. (increase amount of vinegar if egg is not
fresh)
After cooking, place the eggs in lukewarm salted water – to absorb salt and to lose the vinegar
taste
• Poaching in small liquid (shallow poaching) with lid or parchment paper: for portioned meat,
poultry, fish and seafood with low connective tissue
• Purpose: only half-covered because the steam will help cook the uncovered part of the
ingredient; the liquid is usually made into sauce
• Steps:
Butter the pan, saute ingredients are per recipe, add main ingredient on top, season with salt
and pepper (or lemon for fish)
Pour liquid over the ingredient, cover, bring to a quick boil, lower temperature and gently poach
until cooked.
• Poaching in water bath while stirring: for recipes containing egg yolks or whole eggs, which are
heated to 63*C – 65*C
• Purpose: to whisk the mixture to a creamy consistency which will enable the egg to bind with
other ingredients; this also incorporates air and increases the volume of the mixture.
• Steps:
Place the bowl on top of the water bath, taking care that it doesn’t touch the water
Boiling
• Ways:
Purpose: to achieve a rapid boiling point, to cook faster, to reduce excessive loss of nutrients
and flavors
Simmering
• Simmering starting with hot water with a lid – for meat, poultry etc – to sear the outside
Steaming
• Is done with a cover, for meat, fish, poultry, grain products, legumes, vegetables, potatoes
(100*C – 120*C)
• 170*C – 180*C
• To evenly brown the product; to create a crisp outer layer while keeping in the moisture.
• Never cover
Sautéing
• Steps:
Add seasoned meat (no salt) to the oil and sear the surfaces of the meat
• Steps:
Add oil, fat, or butter and heat it up until hot (not smoking)
Add ingredients into the pan
Grilling
• Steps:
Broiling
Gratinating
• A cooking method for finishing off a product with a final step to brown a covering usually egg,
cheese or cream
Baking
Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the
oven or only from the bottom element
Roasting
To cook (food such as chicken, potatoes, or beef) with dry heat in an oven or over a fire
Braising
to cook (food) slowly in fat and a small amount of liquid in a covered pot
Stewing
Glazing