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Cooking Methods Series Volume 3- Moist Heat Methods: Steaming, Submersion Cooking, Braising & Stewing
The Culinary Institute of America

Cooking Methods Series Volume 3- Moist Heat Methods: Steaming, Submersion Cooking, Braising & Stewing

$45.00 $79.95

Steaming

This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This section show you how to:

  • Learn how to select and prepare foods for steaming
  • Capitalize on the health benefits of this low-fat technique
  • Prepare Beef and Pork Tamales and Red Snapper en Papillote
  • Expand on the basic technique of this cooking method

Submersion Cooking

Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section you will:

  • Explore the various methods of submersion cooking
  • Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
  • Learn how to select and prepare foods for poaching
  • Watch how Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage are prepared

Braising

Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.

  • Review the fundamentals of this slow-cooking method
  • Learn how to select and prepare products for braising
  • Discover seasoning and flavoring techniques
  • Examine the principles of braising through our Yankee Pot Roast and Braise Romaine recipes

Stewing

Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this section you will:

  • Review how to select and prepare the equipment for stewing
  • Explore seasoning techniques for stewed dishes
  • Learn how to select the proper cooking liquid for the product
  • Prepare the classic Veal Blanquette

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