Moist cooking

• Moist cooking


  Food is cooked by conduction and convection in a liquid, e.g. water, at 10
• Boiling


  Water can be seen rapidly bubbling and evaporating as steam
• Simmering


  Similar to boiling, but occurs at a temperature of 90°C
• Poaching


  • A quick method of cooking
  • Low skill level required
  • Monitor closely to prevent food overcooking
  • Cover the saucepan with a lid and use the minimum amount of water
• Steaming


  • Food is cooked by steam rising from boiling water below, which is heated by conduction and convection
  • The food does not come into contact with the water
• Stewing


  • Food is slowly cooked by conduction and convection, in a small amount of liquid at 80-90°C, in a covered saucepan on a hob or in an oven
• Braising


  • Meat is placed on a bed of diced aromatic vegetables, e.g. onion, carrot, celery, and slowly cooked for 2 to 5 hours by conduction and convection in a small amount of liquid at 120-130°C
• Pressure cooking


  • A fast, moist method of cooking food at high temperatures by conduction and convection in a vessel with a tightly fitted lid
  • The boiling point of water is 100°C, however, if pressure is increased inside the pressure cooker it will rise to 108-121°C