Poached in a fragrant court bouillon, this succulent salmon is topped with a vibrant caper, herb and lemon vinaigrette.
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Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids. Most people think that cooking ingredients in a liquid is as simple as placing the ingredients in the liquid and then waiting until they are done; but, the temperature of the liquid in which the ingredients are cooked will dramatically affect the final outcome. In fact, the first rule culinary students are taught is that most foods should never be boiled and this is why professional cooks poach eggs and fish, simmer stocks, soups and stews and generally only boil pasta.
In this lesson, you will learn about poaching, simmering and boiling and how to identify each of these submersion temperatures. The main difference between each of these methods is temperature, which varies only by about 50 degrees Fahrenheit. However, within this temperature range, the food you cook is impacted in very different ways. While these methods may come across as somewhat simple, understanding the key differences between them and knowing when and how to use them is vital in maintaining the integrity of the ingredients that you cook. These methods will not only teach you the art of patience but the secrets to good cooking as well.
This lesson includes access to the following text & instructional video recipes