Moist Heat Cooking

Moist Heat Cooking

Internal Temperatures

Fish: 145-150
Chicken: 165
Rare Lamb: 125-130
Beef Rare: 125-130, Beef Medium: 140-145, Beef Well: 155-160
Pork: 145

Remember that most meats need at least a 5 minute resting time, and the temperature can rise 5-10 degrees while resting.

Moist Heat Cooking Methods


  • Steaming an item is all about getting the item on a perforated pan above the water or other flavorful liquid and having enough to cook item through.
  • Metal insert steamers are easy to find and inexpensive as are the bamboo steamer used in class. You can find them in most cooking supply stores, but our favorite place to buy a good bamboo steamer for as little as $10 are the Asian markets.
  • Steaming works great for vegetables and fish, or dumplings, as we do in class.
  • Most items are done between 8-14 minutes, depending on how large the item is you are steaming.
  • Season, and enjoy with your favorite sauce!


  • Poaching is a delicate process that is easy to rush.
  • If poaching eggs as done in class, start with a medium-large sized sauce pan and fill ¾ with water.
  • Heat water to 160-180 degrees. The water should not be bubbling, only slightly swirling under the surface.
  • To help with coagulation of the egg, add 1 Tbs of vinegar to the water.
  • Crack an egg into a small bowl, swirl the water gently and slide the egg into the water. Depending if you like a soft or hard poach, you will want to leave the egg in the water from 6-12 minutes.
  • Gently remove the egg with a slotted spoon and enjoy!


  • We LOVE braised items! You can braise meats and vegetables, keeping in mind of course that the larger the item and more tough the meat, the longer it takes to braise, but you will love the results! Braised meat is so tender and flavorful.
  • If braising meat, you can keep the cut of meat whole, like leg of lamb, bone in chicken leg and thighs, beef chuck roast, pork butt, or you can cut these items into smaller pieces. The idea, is to cook the item in a flavorful liquid usually coming half way up the product in a large heavy pot or dutch oven.
  • It is a two part cooking method first browning the outside of the product with high temperature either in the oven or in a pan before adding the liquid.
  • If desired, then add your favorite aromatic vegetables like garlic, onion, leeks carrots, fennel…you name it, and lightly caramelize. Add liquid half way up the side of the product.
  • Place in a 300-350degree oven until fork tender or cook on the stovetop with a low simmer.


  • 185-200 degrees. Simmering is done a lot in cooking. It helps to cook a product gently, extracting flavor in braised items or soups and sauces and is used to reduce sauces to a desired thickness. When you simmer an item it is gently bubbling.