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1. INTRODUCTION OF MOIST COOKING
METHODS
Prof. Praveen Rathod

3. Moist cooking methods
Boiling
 Boiling is cooking by immersing the food in a pan or pot of liquid.
 Which must be boiling all the time i.e quite a number of bubble should be seen on the surface.
 Boiling is restricted for meat and poultry for the first few minutes in order to seal the pores to retain
natural juices and then rental boiling must take place which is know as simmering at 82-99 c .
 Boiling temperature is 100c.
 Vegetable are boiled at 100c

4. Basic rules of Boiling
1. The food items should be completely immersed throughout the process, if excess evaporation
take place the liquid must be replenished.
2. The flavor of meat and poultry is enhanced by the addition of herbs and vegetable to the cooking
liquid.
3. Scum that rise during the boiling must be removed or it will discolor and spoil the taste.
4. The liquid in which the food is boiled is know as pot liquor.
5. Fast boiling should be done to green vegetable as it preserves the green color and prevents
excessive loss of vitamins and mineral salts.
6. The pan should be uncovered while boiling.
7. Root vegetable, with the exception of new potatoes must be placed in cold water to boil. This
help to improve there flavor, as the acrid (strong bitter) taste of root vegetable are leeched out.
8. Stocks, sauce and soup should be simmered gently. The stock will get cloudy as the scum in fast
boiling may get mixed in the pot liquor.

5. Techniques associated with boiling
 Blanching
Blanching does involve placing food in boiling water. The food is plunged into boiling
water for 2 to 5 minutes depending on the size of food material. It is then immediately
refreshed in to cold water.
 Simmering
This is gently heat treatment which causes small bubbles to rise slowly from the liquid. The
food remains whole, with a better texture and more and flavor.
 Parboiling
Parboiling is the boiling of food until it is only partially cooked. The food is placed in boiling
water for short time for 5 to 10 minutes or until the outside become soft.

6. Poaching
1. Poaching is cooking gently in water which is just below the boiling point.
2. The poaching temperature is 93-95 c.
3. The liquid is half as close to boiling point as possible without there being any perceptible
movement of the liquid.

7. Basic rules of Poaching
1. Food items should be completely immersed in the liquid and left in throughout the cooking
process.
2. As soon as the liquid with the food item begins to boil, lower the temperature to allow poaching.
3. Whole fish must be placed into cold water to poach.
4. The liquid for poaching eggs at once side of the pan should be simmering and fresh eggs must
be added one at time.
5. Adding vinegar and salt helps in quicker coagulation and prevents disintegration.
6. It is important that fresh eggs should be used for poaching.

8. Steaming
1. Steaming is cooking by moist heat i.e steam-direct and indirect.
2. Indirect steaming is done when the food is placed in a closed to pan, which is surrounded by
plenty of steam from fast boiling water or in a steamer.
3. The food item could be protected with grease proof paper, or cloth or aluminum foil to prevent
water getting into the pudding.
4. Direct steaming is by placing the food article in a perforated container or on a covered plate over
a saucepan of water.

9. Basic rules of Steaming
1. only small suitable food items should be steamed as it is cooked slowly.
2. Green vegetable are not suitable for steaming as they lose the colour.
3. Puddings in basins must be covered with grease proof paper to prevents condensed steam from
making the pudding wet.
4. Root vegetable including potatoes must be place on perforated tray that will condensed steam to
circulate and cook them.
5. It is good method for in valid, as the steamed foods easily digested.
6. Nourishment and flavours are retained in the food and usually the food cannot be easily
overcooked.

10. Braising
1. this is a combined method of roasting and stewing. in pan with a tight-fitting lid or casserole.
2. Braising is done to prevent evaporation so that the food retains its own juices together with the
article added for flavoring e.g vegetable and herbs.
3. The meat and poultry used for braising is mature. It is a long method of cooking and tenderizes
the less tender cuts and grades of meat.
4. The meat is first browned in its own fat or small amount of hot fat.
5. It is then placed on a bed of vegetable.
6. Stock or demi-glaze should be come out with meat.
7. The flavoring and seasoning are also added.

11. Basic rules of Braising
1. Braising pan(with handle on either side and tight fitting lid) should be in keeping with size of the
food item to be braised. This is to ensure even cooking, to avoid hot spots and cold spots.
2. Fresh vegetable and herbs with aroma should be used as a bed for the joint to be braised.
3. Food items i.e meat, poultry and game should be evenly colored while frying before being
braised.
4. Braising should be done slowly so as to enable the interchange of flavor between the item and
the liquid.
5. An appropriate liquid should half cover the food item.
6. Items of meat, poultry and game suitable for braising are those of a tough nature, rather than
those of a tender nature.
7. Braised vegetable are better if served with a good sauce made separately.

12. Stewing
1. It is a time consuming method of cooking, but the advantage is that the coarser, older, and
cheaper types of poultry and meat are used as they are unsuitable for grilling and roasting
method.
2. Cheaper cut of meat and certain fish dishes are prepared by this method.
3. Stewing is gently simmering in a small quantity of water, stock or sauce until the cut food items
are tender, and both liquid and food are served together.
4. Stewing is done in covered saucepans or casseroles on top of the cooker or in oven but always
in low temperature.

13. Basic rules of Stewing
1. While stewing the liquid should cover the food items.
2. It is a slow process in the liquid or sauce and the long process of cooking will give a concentrated
flavour to both the food and the sauces.
3. Items suitable for stewing are those which are of a tough in nature.
4. The liquid should not to reach on high temperature.
5. The slow process of cooking by gently heat converts the connective tissue into gelatin so that the
meat fibers fall apart easily and become digestible.
6. The proteins are coagulated without being over hardened and the soluble nutrients and flavour
pass into the liquid which is served.

14. Prof. Pravin Rathod