Moist-Heat Cooking Methods

Submersion Cooking Methods

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All lessons in the Moist-Heat Cooking Methods section:

Lesson Goals

In this lesson, we will teach you the key methods and techniques used when cooking foods which are submerged in liquids. This lesson covers essential, yet fairly simple, foundational techniques that are applicable to many food preparations. Though simple, their importance is often overlooked or simply not understood.

There are many types of moist-heat cooking methods. Generally, moist-heat cooking methods can be broken down into three categories: submersion, combination, and steaming. This lesson focuses on submersion cooking, which includes poaching, simmering and boiling.

At the end of this cooking school lesson, you will be able to:

  • list the three types of submersion cooking techniques
  • visually identify the proper water temperatures for poaching, simmering and boiling
  • understand the key differences between each method
  • understand when to use each method
  • learn why poaching and simmering are often more desirable than boiling

Pre-requisites

None

In partnership with:
Northwest Culinary Academy of Vancouver