Week 7—Combination Cooking Methods
Braising
Benefits of both dry and moist cooking methods
Foods are browned first as in sauté
Add vegetables or aromatics
Add liquid to cover product 1/3 to 1/2
The difference between braising and stewing is
Cover and cook LOW and SLOW
the amount of liquid that is used
Stewing
Benefits of both dry and moist cooking methods
Foods are usually cubed or cut into small pieces
Foods are browned first as in sauté
Add vegetables or aromatics
Add liquid to cover product entirely
Cover and cook LOW and SLOW
Blanching
To “par-cook” an item
Cooking partially in hot liquid or fat
Blanched items are used as ingredients
Blanch vegetables to be used in a stir fry or
vegetable sauté to assure similar texture
Boil
212 f / 100c
Blanched items are cooked in a second method
Simmer
180-205f / 82-96c
Poach
160-180f / 71-82c
Copyright 2009 Todd Mohr Unauthorized Duplication Prohibited