Boiling, Poaching, Steaming Flashcards
Why do you need enough water to boil pasta?
- stop the pasta sticking
- so it cooks evenly
- so the pasta can move around
2 factors in relation to boiling
- there are two different methods, one where the food is placed directly in boiling water and one in cold water which is then bought up to the boil
- boiling takes place at 100*C
Food which can be boiled (other than veg)
Pasta
Eggs
Rice
Ham
boiling vegetables (above the ground) in boiling water
Retains texture, nutrients and colour
Simmering temperature
85-97
Liquids you can poach in
Stock Syrup
Water (+salt)
Milk
Wine
Poaching temperature
82-88
2 factors of poaching
- 2 types of poaching: submersion and shallow poaching
- uses convection to transfer heat
- doesn’t require a long cooking time
2 benefits of steaming
No added fat (healthier)
Retains colour, texture, nutrients
2 factors of steaming
- takes place at 100*c +
- can be pressurised or atmospheric
Food items which can be boiled, poached, steamed (3 for each)
- boiling: pasta, ham, carrots
- poaching: pear, chicken, eggs
- steaming: sponge, dumplings, rice
Examples of practice when cooking a sauce or soup
Reduction, skimming, making a roux, emulsion
Poaching an egg (5)
- bring acidulated water to the simmer
- crack an egg into a bowl
- create vortex
- pour egg into water and poach until the white is set
- drain and serve OR chill in ice water
Béchamel (4)
Strain milk from poached haddock
Melt butter and add the flour
Cook out the flour
Gradually add the milk
Check consistency and add seasoning
Why to poach in the oven + at what temp
Consistency
Gentle temperature
160-179*c
