Basic Methods of Cookery. By Harry Murphy and Joseph Hwang .
Boiling
In cookery, boiling is the
method of cooking food in boiling water, or other water-based liquid such as stock or milk. simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture. Associated culinary terms include Blanching ·Decoction Parboiling Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. People use boiling as a cooking method to leach out acrid or stong tastes, to remove excess salts from cured meats, and to remove blood and impurities.
HARRY MURPHY
Poaching.
Poaching is the
method of cookery where food is cooled in liquid below boiling point. The temperature range for poaching is between 93 and 95 degrees Celsius, This is a very gentle form of cookery and is suited to first quality tender foods such as fish, poultry, red meat, eggs and fruit.
Associated culinary terms include; Coddling Creaming Infusion Simmering Slow cooker, Steeping Stewing Foods suitable for Poaching are fish, poultry, red meat, eggs and fruits.
Steaming. Steaming is a method of cookery where food is cooked by heat in the form of steam, either atmospheric or pressure. The food to be steamed is suspended above the liquid which creates the steam. The Steam meeds to be contained within the cooking vessel. Associated culinary terms include;Bain- marie· Double boiling Double steaming · Sous-vide HARRY MURPHY
Suitable foods to steam include vegtables, salmon, etc.
Stewing. Stewing is the slow cooking of food cut into pieces and submerged in the minimum of liquid (water, stock or sauce). The food and liquid and served together. Associated culinary Terms include Poaching Coddling Creaming Infusion Simmering Slow cooker, Steeping Suitable foods to be simmered include fish, meat, poultry and vegetables
HARRY MURPHY
Braising. Braising is the principle of cookery where food is half covered with a liquid and cooked slowly is a tightly lidded container. The food is usually left in large peices and carved before serving. The cooking liquid is used in the sauce for the dish. Associated culinary terms include Barbecuing · Griddling · Stir frying (chao) Suitable foods to be braised include;pot roast, beef stew, Swiss steak, chicken
cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon and Moroccan tajines
HARRY MURPHY