The heat is transferred to the food during moist heat cooking via liquid or steam. Poaching, steaming, and braising are three common methods. Each method uses heat in the form of liquid or vapour to slowly cook food and loosen connective tissues.
The food is tender and juicy when it is cooked with steam or a hot liquid. It highlights its inherent flavour more strongly. Additionally, food prepared with moist heat retains more of its natural vitamins and nutrients, making it a better option for anyone following a balanced and healthy diet.
Here are some of the moist heat cooking methods.
The gradual heating of meat or vegetables in a sealed container while adding moisture and oil is called a braising method. Braising works well with bigger, tougher types of meat like lamb shanks, pig shoulder, short ribs, and chuck roast.
In the first stage of braise, the beef is seared over high heat. This step takes much time. The maillard process, which takes place when meat is seared in a hot skillet, caramelizes the surface sugars of the meat. The meat should develop a crisp, golden-brown crust that will keep the meat juicy throughout the protracted, slow braise procedure. A perfect sear also imparts the dish’s signature braised flavour and eye-catching colour.
In contrast to braising, steaming is a reliable method of food preparation. Contrary to braising, which yields dishes with intense flavours, steaming yields food with a pure, natural flavour. Butter and oils don’t add extra calories, so ingredients maintain their natural flavours. For cooking tender poultry, seafood and vegetables, steaming is the best option. It preserves the food’s moisture and plumpness with hardly any nutrient or flavour loss. Because of this, steaming is a quick and wholesome way to make dinners.
In the cooking process known as poaching, food is heated while submerged in a liquid such as water, milk, stock, or wine. Poaching differs from other “moist heat” cooking techniques like simmering and boiling, in that it employs a considerably lower temperature (about 70–80 °C [158–176 °F]). Since poaching doesn’t need stirring or movement, it is perfect for delicate items like eggs, fruit, and fish. The secret to success in poaching is a liquid with good flavour; pair fragrant ingredients like herbs and spices with stock or wine. The poaching liquid will impart all those delicious aromas and much-needed moisture to the food while it cooks. Also, do not throw away the liquid after poaching, it is packed with taste and nutrition and can be served as the foundation for a wonderful sauce.