unit four :boiling ,poaching , steaming Flashcards
definition of poaching
poaching is cooking prepared food in a liguid that is under boiling point 85 to 95
using water 20-25% acidity
two methods of poaching with definistion ?
deep poaching , the food should be coverd in poaching liquids shallow poaching , food is poached in the miminum liquid coverd and placed in the oven btwn 160 -170
what are the advantages of poaching ?
what the disavatages of poaching ?
easy to digest
of suitable, tender texture
safe and pleasant to eat
versatile method of cooking
the cooking liquor can be used for a sauce
disadvatages
poaching liqiud are not as hot as bioling but the liquid can still cause a serious burn
alsways lower food in carefully as you may splsh yourself
what type of liquids can be used for poaching ?
milk,stock, water, wine, stock syrup , court bouillon
types of food that can be poached
fish , fruit, meat, poultry, eggs
terms and techniques used when poaching foods
cartouche-is a parchment-paper lid that allows for some evaporation during poaching while keeping the meat (or other food) submerged
tying, draining, folding, portioning into an even size , reducing
definition of steaming
Steaming is the Cooking of prepared foods by steam(Moist Heat) Under Varying degrees of pressure
there are two main ways of steaming
In Low Pressure steaming food may be cooked by direct or indirect contact with the steam.
Direct, In a steamer or in a pan of boiling water,
Indirect, Between two plates over a pan of boiling water
High-pressure Steaming takes place in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, Increasing the temperature and reducing cooking times.
advatages of steaming
Retention of nutritional value
makes some foods lighter and easier to digest
low pressure steaming reduces the risk of overcooking
High pressure steaming enables food to be cooked or reheated quickly because steam is forced through the food cooking it rapidly
Labour saving and suitable for large scale cookery
With steamed fish, the natural juices can be retained by serving with the fish or in making a sauce
Steaming is economical on fuel as a low heat is needed and a multi-tiered steamer can be used
effects of steaming
When food is steamed its structure and texture is changed by a chemical reaction.
Food becomes edible once steamed.
Texture will vary according to the type of food being steamed, type of steamer used & the level of heat.
i.e. sponges/puddings are lighter in texture if steamed rather than baking
health and safety
Boiling water is used in the bottom of steamers, so the same rules apply to steaming as to boiling.
Steam is extremely hot and can cause serious burns & scalds.
To avoid injuring yourself:
Make sure you know how to use the steamer
Use them with great care
Check the pressure in high-pressure steamers continually
Allow pressure to return to the correct level before opening doors or removing pressure-cooker lids
types of food that you can steam
Fish Meat Eggs Poultry Rice Vegetables Potatoes Sponge pudding
definition of boiling
Cooking of Prepared foods in a liquid at Boiling Point
Liquids used Water Stock Milk Court-Bouillon
why do we boil
A Healthier Method of Cookery
Does not use any fat
When done properly it does not lose nutritional value
Blanching foods - Then finished using another method
Helps break down the fibres in meat
Its economical - Using cheaper cuts
Can produce flavour with the stock made
advantages of boiling
Pleasant to eating, Easy to digest
Tenderisation of meat
Appropriate for large scale cookery
Safe to eat – boiling can kill the bacteria present in some foods
labour saving, as requires little attention
Helps to retain colour in green vegetables
Control - Texture in blanching
two ways of boiling
By adding food to boiling liquid:
Food starts to cook more quickly
It helps to retain the colour of green vegetables
Cooking Meat
Cooking Pasta and Rice
Easier to control texture (al dente / crisp)
By starting food off in a cold liquid:
Bringing food to the boil slowly may help to extract flavours from the food
It is less likely to damage shape and structure of the food as water is not moving rapidly from the start
Root vegetables and Pulses
Stocks and Soups
Impurities (scum) will come off some foods whilst being heated, this can then be skimmed off the top
health and safety
It is important to think about health and safety when you are working with boiling liquids.
Make sure that pan handles are turned in.
Always lower food into boiling liquids, this will prevent splashing and scalding.
When removing a lid, tilt it away from you, to allow the steam to escape safely.
types of food that you can boil
From cold liquid: Eggs Potatoes Bones Meat Fish Poultry Root Vegetables
From hot liquid: Eggs Pasta Rice Meat Above Ground Vegetables Fruit
terms used when boiling
Blanching
Refreshing
Skimming
Cartouche
