How to Roast a Turkey
 
How to Sauté (Pan Fry) and Stir-Fry
 
How to Carve a Turkey
 

Understanding Water Cooking Terms

Cooking with water is simple, but not understanding water cooking terms can ruin a dish. It helps to know water cooking terms so you can do exactly what a recipe calls for.

  • Boiling: When bubbles form at the bottom of the pot and then rise to break the surface.

    • Rapid boil: Bringing water to 212 degrees Fahrenheit. Bubbles are breaking quickly and vigorously. Lots of steam.

    • image0.jpg
    • Slow boil: Bringing water to 205 degrees Fahrenheit. Bubbles break slowly.

  • Simmering and poaching: Like a gentle pre-boil. In a simmer, tiny bubbles break the surface gently — like a soft summer shower on a still lake. No, really, that’s what it looks like! Simmering (or poaching) occurs at a lower temperature — just below a slow boil. Temperature is 185 to 200 degrees Fahrenheit.

    image1.jpg
  • Parboiling and blanching: Pre-cooking tough foods in boiling water to soften their textures or to make their skins easier to remove.

  • Reducing: Boiling stock or liquid to thicken and intensify the flavor, typically for use in a sauce. Reducing actually reduces the volume of the liquid by boiling off the water, leaving a thicker, more richly flavored liquid behind.

  • Steaming: The gentlest way to cook and good for retaining a food’s color, flavor, texture, shape, and nutrients.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
How to Truss Poultry
 
How to Parboil, Steam, Poach, and Braise
 
How to Boil Water
How to Sauté
Knowing the Benefits of Menu Planning
Advertisement

Inside Dummies.com