| BOILING
(3 of 4) |
Hospitality
and Catering |
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Some
salted beef and lamb products may
be soaked in cold water to extract
some salt prior to cooking. |
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Impurities
are removed from the liquid surface
during boiling. |
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To blanch salted or pickled meat start
it off in cold water, then bring to
the boil, simmer and refresh under
cold running water. After refreshing,
simmer blanched meat in stock or liquid
until cooked. |
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Poaching
is a very gentle, moist heat method
of cooking using a minimum amount
of reduced liquid or stock that is
kept at just below simmering point. |
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Simmering
is a slow, gentle, moist method of
cooking in liquid or stock, usually
in a deeper pan than that used for
poaching. Liquid is heated to just
below boiling point. |
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