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.
- 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
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.
12 hrs 45 mins Total Time
The Food You'll Make
3,125 students from beginner to advanced have completed this course from 76 countries.