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Boiling, poaching and steaming
Transcript of Boiling, poaching and steaming
Allow steam to escape before opening steamer door
Keep equipment clean and maintained
Be Safe.... Food is covered in a suitable liquid
Heat is applied to bring quickly to a boil
Liquid bubbles and rolls
Pasta Suitable foods Pasta needs lots of boiling water as it releases starch during cooking.
This thickens the water and reduces the boiling temperature remember.... Gentle cooking method
May be on the hob or in the oven Deep or shallow water
infused (flavoured) liquids
syrup Suitable liquids..... Meat
Vegetables Suitable foods strain the liquid
add roux or thickener
bring to a boil
season and correct consistency
strain to remove lumps Poaching liquid can be used to make a sauce How to poach an egg....
the oven needs to be set at around 160C when poaching fish so it cooks gently Remember..... Vegetable rule No.1 If it grows above the ground
start in boiling water
speeds up cooking
First class ingredients
Choose the right size of pot
Skim any fat or impurities
Dont allow the soup to burn!
Season at the end of cooking
Be careful moving hot saucepans
Good practice when boiling sauces or soup 1
5 Food is cooked in vapour from boiling liquid
Very gentle cooking
Makes food tender
Makes food digestible High pressure
Low pressure Delicate food items
Why are steamed puddings covered with folded greaseproof paper during cooking???