Moist Heat:
heat that is conducted by water or other liquid, except fat, or steam
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Boil
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to cook a liquid to bubbling or agitating rapidly. Water, at sea level, boils at 212º F(100º C) |
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Simmer
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to cook a liquid to a very gentle bubbling. Approximately 185º F to 205º F (85º C to 96º C) |
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Poach
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to cook in a small amount of liquid that is hot but not actually bubbling. Approximately 160º F to 165º F (71º C to 67ºC) |
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Blanch
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to cook an item briefly, most commonly in water, but sometimes by other liquids (i.e., French fries in fat) |
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Steam
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to cook foods by exposing directly to steam.
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Braise
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to cook in a small amount of liquid, after browning. The exception would be some vegetables without first browning.
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