Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English
DVD5 | MPEG2 @ 5 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 2+ Hours | 3.46 GB
Genre: Cooking | Language: English
Moist Heat Methods
Moist-heat techniques—steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
Product Details
Steaming
This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This section show you how to:
Learn how to select and prepare foods for steaming
Capitalize on the health benefits of this low-fat technique
Prepare Beef and Pork Tamales and Red Snapper en Papillote
Expand on the basic technique of this cooking method
Submersion Cooking
Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section you will:
Explore the various methods of submersion cooking
Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
Learn how to select and prepare foods for poaching
Watch how Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage are prepared
Braising
Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.
Review the fundamentals of this slow-cooking method
Learn how to select and prepare products for braising
Discover seasoning and flavoring techniques
Examine the principles of braising through our Yankee Pot Roast and Braise Romaine recipes
Stewing
Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this section you will:
Review how to select and prepare the equipment for stewing
Explore seasoning techniques for stewed dishes
Learn how to select the proper cooking liquid for the product
Prepare the classic Veal Blanquette
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
Culinary Institute of America - Moist Heat Cooking Methods
