Submersion Cooking Methods Practice
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Put a small pot of cold water on the stove. Add some small diced vegetables (e.g., peas or carrots) and a small piece of chicken breast. Attach a thermometer to the side of the pot and slowly heat up the water. As the water goes from cold to boiling, watch the conditions. Note when the chicken actually starts to cook (it will start to turn white around the edges). Monitor and make a mental note of what happens when you reach the poaching, simmering and boiling temperatures.
Make the Salade Lyonnaise (recipe below). Follow the instructions for poaching eggs.
Next, make a basic court bouillon (recipe below) and poach a piece of your favorite fish (e.g., salmon, snapper or prawns). Once cooked, squeeze some fresh lemon juice over top and season with salt and pepper.
Poach a boneless, skinless chicken breast in enough Dark Chicken Stock (recipe below) to cover it completely. Make sure to use a small pot that is just big enough to fit the chicken. Once cooked, cover with vented foil and set aside to rest. Reduce the poaching liquid (stock) by simmering it down to a sauce-like consistency. Season the sauce with salt and pepper to taste. Slice the chicken breast and pour it over top.
Try a few of the recipes below, paying close attention to the poaching and simmering methods.
Boil some pasta and make one of the recipes below.
In partnership with:
Northwest Culinary Academy of Vancouver