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The moist-heat techniques - steaming,
poaching, simmering, and boiling - result in products that have a
distinctly different flavor, texture and appearance from those prepared
with dry-heat methods. The foods prepared by these methods are generally
subtly flavored with a simple, straightforward appeal. These techniques
typically require the use of naturally tender meats, poultry or fish. The
proper selection of a flavorful liquid is an important point for many
preparations. Careful monitoring of cooking temperatures and times and the
ability to determine doneness are also critical to a mastery of moist-heat
methods.
The combination method - stewing and
braising - are so known because foods are usually given a preliminary
preparation step, such as the initial searing of a pot roast or blanching
of veal for a blanquette. A properly prepared braise or stew has a
complexity and flavor concentration that is simply not possible with other
cooking techniques. The dish's finished consistency should be smooth,
suave and meltingly tender, because of the slow cooking needed to soften
the main item's tough connective tissues. Braising and stewing are
frequently regarded as "peasant" techniques, often associated with
regional or home-style cooking.
The successful execution of these techniques
depends, as do all cookery methods, on the proper choice of main
ingredients and careful attention to proper technique throughout each step
of preparation and service. Contemporary renditions of classic dishes,
such as a navarin made with lobster instead of mutton, are clear
examples that no cooking technique need become outmoded.
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