MOIST HEAT – COOKING METHOD
Blanching: Refers to partially cooking a food product, stopping the cooking process, and finishing the cooking at the time of use. Technically, blanching can be accomplished by using any method of cooking, but it is most often associated with cooking vegetables in boiling, salt water until they are al dente (crisp to the bite). Then the vegetables are quickly cooled by running them under cold water.
Boiling: Refers to cooking in a liquid that is at a temperature of 212 degrees F. or 100 degrees C..
Braising: Meat is browned in a heavy skillet or pot in a little fat, then covered and simmered until tender over low heat or in a slow oven with a small amount of liquid.
Flambéing: Adding a liqueur to a dish causing it to flame until the alcohol burns off.
Parboiling: Refers to the method of partially cooking food by boiling, as described in detail in the Blanching section.
Poaching: Refers to cooking a tender food item by simmering it in a seasoned liquid. The seasoned liquid is called a court bouillon and is made by adding cut celery and carrots, white wine, lemon juice, and a bouquet garni (parsley, thyme, bay leaves and peppercorn that have been tied in a bundle, either in cheesecloth or between two celery stalk) to water, and simmering it for 30-45 minutes. Liquid is strained and then used for poaching. While poaching, the water should never come to a boil or it will cause the food to break apart.
Simmering: Refers to cooking in a liquid between 185 and 195 degrees F.
Steaming: Refers to cooking food by exposing it to steam. This can be done by placing food such as vegetables in a strainer over boiling water.
Steeping: Refers to soaking an item in a liquid just below the boiling point to extract flavor or color.
Stewing: Place meats in a large pot, brown meat in a little fat before being covered with liquid (water, stock, wine or a combination) and let simmer slowly until meat is tender. As with braising, the simmering can be done on top of the stove or in the oven.