poaching | Nubryskitchen

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Week 5 basic . Poaching, Steaming, Stewing. Broiling.

) Use broiling only for tender or thin items that can cook quickly. 5) Captured drippings can be used in a sauce Poaching is a convective moist heat cooking method that imparts heat and flavor through the liquid medium. Poaching uses the lowest temperatures of all moist cooking methods, between 160F and 180F . Steaming uses moist heat in a convective indirect method to cook foods. The food item is suspended above the boiling liquid similarly to the way items are cooked indirectly through smoking. Steaming is the highest heat of all moist cooking methods, as water will turn to steam at temperatures above 212F or 100C, at sea leve
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