Moist-Heat Cooking Methods
Section Objectives
Upon completing this section, you should be
able to:
• Identify and apply moist-cooking techniques,
shallow and deep poaching, braising, and stewing
Shallow Poaching
Definition: Technique where both steam and liquid
cook the items
• Items are partially submerged in a liquid
containing an acidic ingredient
• Liquid temperature ranges between 180˚F
and 185˚F
• Lid should be used to trap the steam
• Cooking liquid used as a base for the sauce
that might accompany the items
Deep Poaching
Definition: Technique where items are completely
submerged in a liquid
• Used for more delicate food items
• Liquid should never be allowed to boil, as this
causes the item to toughen
• Primary difference between shallow and deep
techniques is the amount of liquid
Poaching Food Selection
Items for shallow and deep poaching must be:
• Tender cuts of meat
• Individually portioned
Suitable Food Items for Poaching
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Chicken
Variety meat
Fish and shellfish
Fruit and vegetables
Eggs
Shallow and Deep Poaching Aromatics
and Ingredients
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Shallots
Vegetables
Herbs
Spices
Citrus zest
Shallow and Deep Poaching
Optional Components
• Butter
• Vegetable purées
• Tomato concassé
Shallow and Deep Poaching Cooking Media
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Stock
Wine
Vinegar
Citrus juice
Shallow Poaching Procedure
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Heat butter in a sautéuse
Sprinkle aromatics in pan and make a level bed
Add main item and poaching liquid
Bring liquid to boil then simmer
Cover sautéuse with parchment paper
Shallow Poaching Procedure—continued
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Finish food over direct heat or in oven
Remove main item, moisten, and keep warm
Reduce the cuisson and prepare a sauce as desired
Serve main item with sauce and appropriate
garnish
Additional Shallow Poaching Information
• Use shallow poaching method for smaller,
individually portioned items
• Cover poached items once they are removed
from the poaching liquid
Deep Poaching Procedures
• Bring cooking liquid to a boil then simmer
• Add main item, using a rack if necessary; be sure
item is fully submerged
• Finish food over direct heat
• Remove main item, moisten, keep warm, or cool in
liquid as appropriate
• Cut or slice main item and serve with appropriate
garnish or sauce
Basic Procedure for Deep Poaching
• Use deep poaching method for larger items
• Cover poached items once they are removed
from the poaching liquid
Braising
Definition: Method of cooking that involves
dry and moist heat
• Meat is seared before simmering slowly in liquid
with mirepoix and aromatics
Braising: Food Selection
Items for braising must be:
• Less tender, more muscular and mature
• Any size (large pieces can be used)
Suitable Food Items for Braising
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Beef, veal, lamb, pork
Poultry
Game (feathered or furred)
Organ meat
Vegetables
Braising: Cooking Liquid
• Liquid
– Well-flavored stock
– Appropriate jus
• Aromatics
– Sachet d'épices or bouquet garni
Braising
Optional Components
• Garnishes
• Thickener
• Tomatoes
Braising Equipment
• Brazier with tight-fitting lid
• Prepared main item (larded, tied, seasoned,
or marinated)
• Appropriately sized pan for the quantity of
main item to be braised
• Correct amount of liquid
Standard Ratio of Ingredients for Braising
Main item = 1 lb
Mirepoix = 1 oz
Liquid = 1 pt
Basic Procedure for Braising
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Season and sear main item on all sides in hot oil
Remove main item
Add mirepoix and caramelize
Add tomato paste, if used
Add liquid
Return main item to bed of mirepoix in pot
Basic Procedure for Braising—continued
• Bring to a boil over direct heat then simmer
• Add sachet d'épices or bouquet garni and
garnishes at appropriate times
• Cover, finish item in oven until fork-tender
• Remove main item and keep warm
Basic Procedure for Braising—continued
• To prepare sauce
– Strain, reduce, thicken, and garnish
as desired
• Slice or carve main item and serve with
a sauce and appropriate garnish
Additional Braising Information
• Searing adds flavor and color
• Use appropriately sized cooking vessel in
relation to the quantity of meat
• Larding is advisable on cuts with insufficient
marbling
• Where suitable, marinating contributes to
tenderizing and flavor
Additional Braising Information—continued
Thicken stock for braised items by:
– Deglazing and adding brown sauce
– Adding flour to fat and mirepoix, then adding
brown stock
– Cooking in stock, reducing liquid, and
thickening
Braising: Things Not to Do
• Don’t allow liquid to boil during cooking
• Don’t use too much liquid
Stewing
Definition: Stewing is similar to braising, but the
main item is cut into bite-sized pieces
• Amount of liquid used in relation to the
quantity of the item varies from one style of
preparation to another
Stewing: Food Selection
• Items to be stewed must be:
– Less tender, more muscular and mature
– Small, bite-sized pieces
Suitable Food Items for Stewing
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Beef, veal, lamb, pork
Poultry
Game (feathered or furred)
Organ meat
Stewing: Cooking Liquid
• Well-flavored stock
• Appropriate jus
Stewing
Optional Components
• Tomatoes
• Thickener
• Garnish
Basic Procedure for Stewing
• Sear or blanch main item
• Remove main item from pot; drain blanching
liquid, if used
• Brown or sweat mirepoix
• Return main item to bed of mirepoix in pot
• Add liquid
Basic Procedure for Stewing—continued
• Bring the item to a simmer over direct heat
• Cover pot; finish item in oven
• Add sachet d'épices or bouquet garni and garnish
at appropriate times
• Reduce sauce, if necessary
• Garnish item as appropriate and serve
Additional Stewing Information
• Searing adds flavor and color
• Use appropriately sized cooking vessel in
relation to the quantity of meat
• Where suitable, marinating contributes to
tenderizing and flavor
Stewing: Things Not to Do
• Don’t allow liquid to boil during cooking
• Don't use too much liquid