water cooking techniques
SIMMERING
Boiling at very low temperature, boling slowly. The water doesn't bubble.
STEAMING
Cooking food in the vapour or steam that rises from the water boiling under it. You can steam: meat,poultry,vegetables,cereals or rice.
WET STEAM: (Chocolate, cheese) without pressure in a double-bottomed pot with a heavy lid to keep food warm.
PRESSURE COOKING: great for fast cooking of pulses without soaking. The extremely high temperature kill bacteria.
DRY STEAMING:cooks food quickly at high temperatures. You can cook different vegetabes together without color contamination from moisture.
BOILING
Immersing food in water or other liquids until it forms bubbles.
BLANCHING
A quick process preceding food preservation or cooking.
COLD BLANCH: (meat,fish,stock bones) place food under running water untill fat and impurities are eliminated.
HOT BLANCH: food that require precooking to tenderise them of to fix the color of green vegetable.
POACHING
cooking food like eggs,fish,crustaceans, in a little liquid at a moderate temperature.
