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Boiling, poaching and steaming

Revision of cookery methods
by

paul monaghan

on 11 November 2014

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Transcript of Boiling, poaching and steaming

Revision of cookery methods Boiling, poaching and steaming What is boiling??? How is food cooked by poaching? What is steaming? What foods are suitable for steaming? Follow instructions for pressure steamers

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
Eggs
Vegetables
pulses
Rice
Grains
Poultry
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

Delicate foods

May be on the hob or in the oven Deep or shallow water
stock
milk
wine
beer
infused (flavoured) liquids
syrup Suitable liquids..... Meat
Poultry
Fish
Eggs
Fruit
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

Retains nutrients
Improves colour
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
2
3
4
5 Food is cooked in vapour from boiling liquid

Very gentle cooking

Very healthy

Makes food tender

Makes food digestible High pressure

or

Low pressure Delicate food items
Fish
Poultry
vegetables
Fruit
Sponge puddings
Why are steamed puddings covered with folded greaseproof paper during cooking???
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