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Moist-Heat Cooking Methods Poaching Poaching method requires very low temperature for cooking- defined at between 70 to 82°C. The boiled water should be just having slight movement and without bubbles. The method of poaching gives an environment that calm enough to cook delicate foods such as eggs.
Gordan Ladd's Kitchen
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Simmering The method of simmering is the most balanced cooking process with a common range of temperature which is defined at 85 to 96°C. It is very normal if you noticed tiny bubbles breaking through the liquid surface during simmering. The method provides significant flavoring-release in stews, meats, and soups.
Boiling Boiling method requires the highest temperature for submersion which defined at 100°C. As you all know the boiling process would have a noticeable rapid water movement with a bubble when it reaches the peak boiling temperature. However, not many cooking required boiling method as the only one that requires it is to cook pasta.
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Steaming Similar to the boiling method as it requires the highest temperature at 100°C. Only the steam that is produced from the boiling liquid is in contact with the foods. Steaming is a standard method because it provides fast cooking time with high heat and moist-heat cooking nature.
En Papillote If you have read the previous blog about the Onion Piqué, I have mentioned a few French cooking terms in that blog. Here is another one - En Papillote. This is one of the French cooking technique which is used to cook food that is wrapped in the parchment paper. Watch the video tutorial to know how! YT: https://www.youtube.com/watch?v=NDqNHYCLdyU
Gordan Ladd's Kitchen
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Gordan Ladd's Kitchen
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