Moist heat cooking module starts today

Cubing the rump cut in preparation for a Hungarian Goulash.
I was photographed because I was using the Chef's special demo table.
Too lazy to set up my own red chopping board!

Last week, we learned dry heat cooking methods applied to deep fried dory fillets, whole fish baked in herbs and salt, tandoori chicken, stingray with sambal paste, sambal roasted chicken, and Thai wrapped chicken.

This week, we learn more about moist heat cooking methods, and today, we applied that to a Hungarian goulash, poached salmon and brocolli almondine.

Common moist heat cooking are poaching (at 71-82 degrees Celsius and good for delicate food like fish, fruits and eggs), simmering (small bubbles, 85-96C), boiling (big bubbles 100C) and steaming (100C or higher).

Using high heat to brown the beef cubes to seal in the juices.
Use tongs when browning, not a fork which may pierce the meat and you lose the juices.

Nicely browned after just a few minutes.

Add sauteed onions, leeks and carrots, sprinkle with paprika, salt and black
pepper, then pour some white wine in. 

Transfer to a Dutch oven, add stock and tomato paste,
throw in some rosemary and bay leaves and
simmer (small bubbles) for as long as you can afford the time.

Adjust seasoning and serve. Juicy and tender after 1.5 hours.

We also learned to poach salmon and drizzled it with a lemon zest dressing.

This one, I like. Brocolli Almondine. I even like the name. Very easy. Steam brocolli till tender, about 2-3 minutes. Melt butter in a saute pan, add almonds and garlic. (Chef made clarified butter for this dish.) Cook till they are lightly brown. Arrange brocolli on plate and sprinkle butter and almonds all over. Simple and delish. Power food!

So now, which dish are you going to try to make?