STEWING

Stewing is simmering food in a small amount of liquid that is then served with the item being stewed. The liquid acts as a cooking medium and takes up the flavour of the food being stewed, thus producing a sauce. Fruit may be stewed or poached, depending on how it is to be used.

Principles

1.
The food to be stewed, the liquid and the herbs, spices or flavouring are all cooked together.

2.
The amount of liquid should be just sufficient to combine all the ingredients.

3.
Most stews must be cooked covered at simmering temperatures.

4.
The liquid may be slightly thickened by the ingredients or by addition of a thickening agent (such as a roux) near the end of the cooking time.

POACHING

Poaching is a method of cooking in which food is immersed in liquid maintained at a temperature of 87-93C. At this temperature there is no visible movement in the liquid. It’s a gentle method of cooking most suited to tender or delicate foods such as fish, eggs, and soft fruit. Poaching may be carried out on top of the range, in an oven, or in a pressure steamer (if the trays are covered with a close-fitting lid).

Principles

1.
The food to be poached should be arranged on shallow trays, usually in a single layer.

2.
Water, stock, syrup or milk may be used as poaching liquids.

3.
The poaching liquid may be used to make a sauce.

4.
Cold poaching liquids should be added so that they just cover the food.

5.
When poaching in the oven, the food in the trays may be brought to the boil on the top of the range to start the poaching.

6.
The food must be covered with buttered greaseproof paper, cooking foil or a lid.

When poaching eggs, water must be allowed to simmer on one side of a shallow pan, so that the egg white sets quickly. The pan may then be moved to the side of the stove to allow the eggs to finish cooking.

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