Moist-heat preparation techniques include scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching and steaming. In these methods, liquids are used not only to heat the food, but may also contribute flavor, color, texture and appearance to the final product.
This is especially the case if broth and mixtures containing herbs, spices and seasonings have been added. Moist-heat preparation helps to soften the fibrous protein in meats and the celulose in plants, making them more tender. Liquids generated from heating foods can also be used as a flavorful stock to make soups or sauces. One possible drawback to moist-heat methods is that color, flavor compounds, vitamins and minerals may leach out and be lost in the liquid, but if the liquid is used in the serving dish, these compounds are retained.
The various moist-heat preparation methods are presented below in order of increasing heat requirements, ranging from a low heat of 150 degrees F for scalding water to a high heat of 240 degrees F for pressure steaming.
