Checklist: Fundamental Cooking Methods (Moist Heat)
Preparation for Moist-Heat Cooking
Select appropriate cooking method for your ingredients
Ensure ingredients are properly prepared (washed, cut, etc.)
Choose appropriate cooking liquid (water, stock, milk, etc.)
Select appropriate cooking vessel with tight-fitting lid
Gather necessary tools (slotted spoon, tongs, thermometer, etc.)
Prepare aromatics if needed (onions, carrots, celery, herbs)
Have a timer ready
Boiling Preparation
Select pot large enough for ingredients to move freely
Add appropriate amount of water or liquid
Add salt to water if appropriate (especially for pasta, grains)
Bring liquid to a full boil before adding food
Prepare colander or strainer for draining if needed
Boiling Execution
Add food to fully boiling water
Adjust heat to maintain appropriate boil
Stir occasionally if needed to prevent sticking
Test for doneness at minimum suggested cooking time
Drain immediately when done to prevent overcooking
Shock in ice water if needed to stop cooking (for vegetables)
Simmering Preparation
Choose heavy-bottomed pot with lid
Add appropriate amount of liquid
Add aromatics if using (onions, carrots, celery, herbs)
Bring to initial boil, then reduce to simmer
Have skimmer or spoon ready to remove foam/impurities
Simmering Execution
Maintain proper temperature (small bubbles breaking surface occasionally)
Adjust heat as needed to maintain gentle simmer
Cover or uncover as recipe directs
Skim foam or impurities as needed
Check liquid levels periodically, add more if needed
Test for doneness using appropriate method
Poaching Preparation
Select wide, shallow pan with lid
Prepare flavorful poaching liquid if needed
Heat liquid to proper temperature (steaming but not bubbling)
Prepare slotted spoon or spider for removing food
Have thermometer ready to monitor liquid temperature
Poaching Execution
Maintain proper temperature (70-80°C/160-180°F)
Ensure food is fully or partially submerged as recipe requires
Cover or leave uncovered as recipe directs
Avoid boiling at all costs
Turn food if necessary for even cooking
Remove with slotted spoon when done
Save poaching liquid for other uses if appropriate
Steaming Preparation
Set up steamer apparatus (bamboo steamer, metal basket, etc.)
Add water to pot (below level where food will sit)
Bring water to boil before adding food
Line steamer with parchment, cabbage leaves, or oil if needed
Arrange food with space between pieces
Steaming Execution
Place food in steamer only after water is boiling
Maintain water level (add more hot water if needed)
Keep lid on to trap steam
Avoid opening lid frequently
Test for doneness at minimum suggested cooking time
Remove food promptly when done
Braising Preparation
Select heavy pot with tight-fitting lid
Pat meat dry before browning
Season ingredients before browning
Heat pot before adding fat for browning
Prepare aromatics and braising liquid
Have wooden spoon ready for deglazing
Braising Execution
Brown meat on all sides
Remove meat and sauté aromatics
Deglaze pan with liquid, scraping up browned bits
Return meat to pot
Add liquid to proper level (usually halfway up the food)
Bring to simmer, then reduce heat
Cover and cook at very low simmer
Turn meat occasionally if not fully submerged
Test for doneness (fork-tender)
Reduce sauce if needed after removing meat
Stewing Preparation
Cut ingredients into uniform pieces
Pat meat dry before browning
Season ingredients before browning
Select heavy pot with tight-fitting lid
Prepare any thickening agent if needed (flour, cornstarch)
Stewing Execution
Brown meat in batches (don’t overcrowd)
Sauté aromatics after removing meat
Deglaze pan with liquid
Return meat to pot
Add remaining ingredients and liquid to cover
Bring to simmer, then reduce heat
Cover and cook at very low simmer
Stir occasionally to prevent sticking
Add vegetables at appropriate time (to prevent overcooking)
Thicken if needed toward end of cooking
Adjust seasonings before serving
Temperature Management
Learn visual cues for water temperature
Use thermometer for precise temperature readings
Adjust heat source as needed during cooking
Understand that opening the lid releases heat and extends cooking time