cheatsheet_lesson5

Cheat Sheet: Fundamental Cooking Methods (Moist Heat)

Moist-Heat Cooking Methods Overview

Method
Temperature
Liquid Level
Best For
Key Technique
Boiling
100°C (212°F)
Full submersion
Pasta, grains, hearty vegetables
Rapid, rolling bubbles
Simmering
85-95°C (185-203°F)
Full submersion
Stocks, soups, legumes, rice
Gentle bubbles breaking surface
Poaching
70-80°C (160-180°F)
Partial or full submersion
Eggs, fish, chicken breasts, fruit
No visible bubbling
Steaming
100°C (212°F)
None (food above water)
Vegetables, fish, dumplings
Food suspended above boiling water
Braising
85-95°C (185-203°F)
Partial submersion
Tough cuts of meat, hearty vegetables
Brown first, then cook slowly in liquid
Stewing
85-95°C (185-203°F)
Full submersion
Tough cuts in smaller pieces
Similar to braising but with more liquid

Visual Guide to Water Temperature

BOILING: 100°C (212°F)
- Large, vigorous bubbles throughout
- Rapid movement
- Steam rising rapidly

SIMMERING: 85-95°C (185-203°F)
- Small bubbles breaking surface occasionally
- Gentle movement
- Steady steam

POACHING: 70-80°C (160-180°F)
- No bubbles breaking surface
- Tiny bubbles on bottom of pan
- Wisps of steam

Cooking Times for Common Foods

Boiling

Food
Approximate Time
Doneness Test
Pasta
8-12 minutes
Al dente (slight resistance)
Rice (white)
15-20 minutes
No hard center
Potatoes (chunks)
15-20 minutes
Fork tender
Green vegetables
3-7 minutes
Bright color, tender-crisp
Eggs (hard)
9-12 minutes
Firm yolk
Eggs (soft)
4-6 minutes
Runny or jammy yolk

Simmering

Food
Approximate Time
Doneness Test
Chicken stock
2-4 hours
Rich flavor, clear appearance
Dried beans
1-2 hours
Tender but not mushy
Lentils
20-30 minutes
Tender but holding shape
Brown rice
35-45 minutes
Tender with slight chew
Tough meat cuts
2-3 hours
Fork tender

Poaching

Food
Approximate Time
Doneness Test
Eggs
3-4 minutes
Whites set, yolk runny
Fish fillets
5-10 minutes
Opaque and flakes easily
Chicken breasts
10-15 minutes
74°C (165°F) internal
Fruit
5-10 minutes
Tender but holding shape

Steaming

Food
Approximate Time
Doneness Test
Leafy greens
2-3 minutes
Bright color, wilted
Broccoli/Cauliflower
5-7 minutes
Tender-crisp
Fish fillets
5-10 minutes
Opaque and flakes easily
Dumplings
6-10 minutes
Wrapper translucent, filling hot

Braising

Food
Approximate Time
Doneness Test
Beef chuck
2.5-3 hours
Fork tender
Chicken thighs
45-60 minutes
Meat pulls from bone
Pork shoulder
2-3 hours
Falls apart easily
Lamb shanks
2-3 hours
Meat pulls from bone

Steaming Equipment Options

Equipment
Best For
Notes
Bamboo steamer
Asian dumplings, multiple items
Stackable, imparts subtle flavor
Metal steamer basket
Vegetables, single items
Collapsible, fits various pots
Electric steamer
Convenience, consistent results
Set-and-forget operation
Improvised steamer (plate over pot)
Emergency use
Ensure plate doesn’t touch water

Braising Liquids Guide

Liquid
Flavor Profile
Best With
Stock
Rich, savory
Most meats and vegetables
Wine
Complex, acidic
Beef, lamb, mushrooms
Beer
Malty, hoppy
Pork, sausages
Tomatoes
Tangy, umami
Beef, Italian dishes
Coconut milk
Creamy, sweet
Chicken, fish, curries
Cider
Sweet-tart
Pork, poultry

Thickening Methods for Stews and Braises

Method
When to Add
Best For
Notes
Roux (flour + fat)
Beginning of cooking
Traditional stews
Cook to desired color first
Slurry (cornstarch + cold water)
End of cooking
Quick thickening, clear sauces
Bring to simmer after adding
Beurre manié (flour + butter)
End of cooking
Finishing touch
Add small pieces, whisk well
Reduction
End of cooking
Intensifying flavor
Remove food first, reduce liquid
Puréed vegetables
During or after cooking
Natural thickening
Can be from the stew itself

Moist-Heat Method Selection Guide

For Proteins

DELICATE PROTEINS (fish, eggs, boneless chicken breasts)
→ Poaching or Steaming

TOUGH CUTS (shoulder, shanks, brisket)
→ Braising or Stewing

SHELLFISH (shrimp, mussels, clams)
→ Quick Simmering or Steaming

For Vegetables

DELICATE GREENS (spinach, chard)
→ Quick Steaming

ROOT VEGETABLES (carrots, potatoes)
→ Boiling, Steaming, or Braising

CRUCIFEROUS (broccoli, cauliflower)
→ Steaming (less odor than boiling)

TOUGH GREENS (kale, collards)
→ Simmering or Braising

Troubleshooting Common Issues

Problem
Possible Cause
Solution
Tough meat after braising
Not cooked long enough
Continue cooking until fork-tender
Vegetables too mushy
Overcooked
Shorter cooking time, larger pieces
Poached food falling apart
Water boiling, not poaching
Reduce heat to proper temperature
Braising liquid too thin
Not reduced
Remove food, boil liquid to reduce
Steamed food undercooked
Lid opened too often
Keep lid on, extend cooking time
Boiled pasta gummy
Too little water or not stirred
Use more water, stir at beginning