Courses > Steaming, Stewing & Braising

Steaming, Stewing & Braising

Course Overview

A great variety of dishes are cooked using moist heat methods - whether you are referring to soups, stews, steamed foods, or braised dishes. These are all beloved foods around the world because they evoke a feeling of sharing or community. In understanding the differences between specific most-heat cooking methods, you will be able to successfully understand and practice a great number of recipes from around the world - as many world cuisines use these methods. You will also use this knowledge and skills to perfect and hone old family favorites and to use as a way to explore new culinary creations.

Steaming and submersion are most methods that use hot moist vapor and hot liquid, respectively, to cook foods. Depending on the specific dish, these can be executed very quickly (i.e. steaming small pieces of fish) or over a longer period of time (slow poaching a whole fish). Combination cooking techniques of braising and stewing use dry heat to add color, flavor, and moist heat with extended cook times to break down fibrous matter or connective tissue.

Course Objectives

At the end of this course you'll be able to:
  • Learn how to steam food and control the temperature during cooking
  • Describe how to properly prepare ingredients for steaming
  • Visually identify the proper water temperatures for poaching, simmering and boiling
  • Learn how to poach and simmer and why these techniques are often more desirable than boiling
  • Learn the proper technique behind combination cooking methods such as braising and stewing
  • understand what pot roasting is and how to make one

Course Syllabus

Steaming, Stewing & Braising

This course focuses on moist-heat cooking methods. Using submersion methods, you will learn about and then practice braising, poaching, steaming, stewing and simmering. Moist methods provide a learning platform through which to create a variety of delicious dishes that all use the power of hot liquid or steam for their preparation.

Lesson 1
Course Orientation

4 tasks | 35 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2

7 tasks | 2 hrs 10 mins

In this lesson, you will apply the basics of the steaming technique.

Lesson 3
Submersion Cooking Methods

6 tasks | 2 hrs

In this lesson, you will be introduced to submersion methods of cooking.

Lesson 4
Combination Cooking Fundamentals

2 tasks | 35 mins

In this lesson, you will learn the few key steps and fundamentals to combination cooking. Understanding these key basics will help you stew, braise or pot roast without the need for a recipe.

Lesson 5
Braising | Combination Cooking

5 tasks | 3 hrs 50 mins

In this lesson, you will learn the technique of braising.

Lesson 6
Stewing | Combination Cooking

4 tasks | 1 hr 30 mins

In this lesson, you will learn that the technique of stewing is very similar to braising. There are just a few key differences, which we will cover in this lesson.

Lesson 7
Pot Roasting | Combination Cooking

3 tasks | 1 hr 20 mins

In this lesson, you will learn the technique of pot roasting.

Lesson 8
Course Review

2 tasks | 45 mins

Finish Line
12 hrs 45 mins Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Lemon Olive Oil Cake with Fresh Raspberries

This vegan Lemon Olive Oil Cake with Fresh Raspberries is my go to for a couple of reasons. First, it is delicious, moist and flavor... View More

by Susan P.
Chia Spiced Rice Pudding with Orange Cardamom Roasted Pears

Brown Basmati rice was simmered in coconut and almond milk with Chai inspired aromatics of fresh ginger, vanilla bean, star anise, c... View More

by Meg R.
Lavender-stevia and rosemary agar cubes

For my previous course I made mango-coconut agar cubes and, while they looked really pretty, I wasn't too impressed with the taste o... View More

by Jelena T.
Vegan ChocoBeet Donut

This donut made from all purpose gluten free mix flour ( white sorghum flour, mocaf, banana flour and arrowroot flour), raw cacao po... View More

by Yoesi A.
by Susan P.
Triple-Layered Aloe w/fruit, Mango and Coconut Milk Gels

I'm so happy with how this turned out. I know it's a little more complicated than what was requested, but when I saw a photo of thi... View More

by Jane P.
Baked Alaska to die for!

I just had so much fun making and eating this indulgent desert. The base for this desert was a delicious vanilla cake (Fran's recip... View More

by Petra B.
by Liana M.

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
My favourite chocolate cake

I've always been a huge fan of chocolate cakes. When I decided to go vegan, I tried so many recipes searching for "the one" and afte... View More

by Luciana U.
Chocolate Pudding

My Go-To Dessert is a silken tofu based chocolate pudding. It's my go-to because it's so easy to make and I usually have the ingredi... View More

by Daneen A.
Classic Gluten Free Chocolate Chip Cookie

These gluten free chocolate chip cookies are my go-to dessert. Honestly, I make them every week for my 6 & 9 year old (and my chocoh... View More

by Erika G.
Lemon Mini Bundt Cake

My go-to dessert is a beautiful and simple lemon mini bundt cake. I love this simple mini cakes since they have a lot of lemon flavo... View More

by Yahaira B.
by Charlotte S.
Warm Apple Streusel Pie A La Mode

Apple Pie A La Mode has always been one of my favorite desserts, and I can't remember the last time I ate it...until now! For the... View More

by Kari R.
Strawberry Mousse Slices plated

This was a fun activity to do and I took the opportunity to get a little creative. Strawberries are one of my favorite fruit so I de... View More

by Angelina A.
Raw cheescake with date caramel and roasted peaches.

First time roasting fruits so I decided and wanted a little contrast of warm and cold in one dessert. I prepared a vanilla raw c... View More

by Karla Q.
Deconstructed Fruit Pizza with Homemade Graham Crackers

I've frequently toasted nuts or coconut for recipes. However, this is the first time I've toasted flour for a recipe. I must say th... View More

by Benita G.
Strawberry Lemonade Agar Cubes

This photo shows my completed agar cubes. I chose strawberry lemonade as the liquid because it is a sweet, tart, and refreshing flav... View More

by Karen C.
Hibiscus Tea Agar Gel Cubes with Crystallized Ginger

These are the Hibiscus Tea gel cubes after they set. I decided to garnish them with a small piece of crystallized ginger to complime... View More

by Rose D.
by Charlotte S.

Practice Recipes

A few of the practice recipes you'll learn in this course.


3,417 students from beginner to advanced have completed this course from 76 countries.