11.3: Moist-heat Cooking Methods

Last updated
Save as PDF

Page ID: 21281

Marshall Welsh & William R. Thibodeaux
Finch Henry Job Corps Center & Nicholls State University

\( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\)

Fish and shellfish lend themselves well to moist-heat cooking methods, especially steaming, poaching and simmering. Steaming best preserves the food's natural flavors and cooks without adding fat. Poaching is also popular, especially for fish. Poached fish can be served hot or cold, whole or as steaks, fillets or portions. Boiling, which is actually simmering, is most often associated with crustaceans.

Steaming

Steaming is a very natural way to cook fish and shellfish without adding fats. Fish are steamed by suspending them over a small amount of boiling liquid in a covered pan. The steam trapped in the pan gently cooks the food while preserving its natural flavors and most nutrients. The liquid used to steam fish and shellfish can be water or a court bouillon with herbs, spices, aromatics or wine added to infuse the item with additional flavors. Mussels and clams can be steamed by placing them directly in a pan, adding a small amount of wine or other liquid and covering them. Their shells will hold them above the liquid as they cook. Fish and shellfish can also be steamed by wrapping them in parchment paper together with herbs, vegetables, butters or sauces as accompaniments and baking them in a hot oven. This method of steaming is called en papillote.

Steamed fish and shellfish should be moist and tender. They should have clean and delicate flavors. Any accompaniments or sauces should complement the main item without masking its flavor. Fish and shellfish cooked en papillote should be served piping hot so that the aromatic steam trapped by the paper escapes as the paper is cut open tableside.

Selecting Fish and Shellfish to Steam

Mollusks (for example, clams and mussels), fatty fish (for example, salmon or sea bass) and lean fish (for example, sole) all produce good results when steamed. The portions should be of uniform thickness and no more than 1 inch (2.5 centimeters) thick to promote even cooking.

Seasoning Fish and Shellfish to Be Steamed

Steamed fish and shellfish rely heavily on their natural flavors and often require very little seasoning. Nevertheless, salt, pepper, herbs and spices can be applied directly to the raw food before steaming. Flavored liquids used to steam fish and shellfish will contribute additional flavors. If the liquid is served with the fish or shellfish as a broth or used to make a sauce to accompany the item, it is especially important that the liquid be well seasoned. Lemons, limes and other fruits or vegetables can also be cooked with the fish or shellfish to add flavors. Clams

and mussels often do not require additional salt, as the liquor released when they open during cooking is sufficiently salty.

Accompaniments to Steamed Fish and Shellfish

Steamed fish and shellfish are popular partly because they are low in fat. In keeping with this perception, a low or nonfat sauce or a simple squeeze of lemon and steamed fresh vegetables are good accompaniments. If fat is not a concern, then an emulsified butter sauce such as Beurre Blanc or Hollandaise may be a good choice.

Classic New England steamed clams are served with a portion of the steaming liquid; steamed mussels are served with a sauce that is created from the wine and other ingredients used to steam them.

Steaming Procedure for Fish and Shellfish

Portion the fish to an appropriate size. Clean the shellfish.
Prepare the cooking liquid. Add seasoning and flavoring ingredients as desired and bring to a boil.
Place the fish or shellfish in the steamer on a rack or in a perforated pan and cover tightly.
Steam the fish or shellfish until done.
Serve the fish or shellfish immediately with the steaming liquid or an appropriate sauce.

Simmering

"Boiled" lobster, crab, and shrimp are not actually boiled; rather, they are cooked whole in their shells by simmering. Although they are not as delicate as some fish, these crustaceans can become tough and are easily overcooked if the cooking liquid is allowed to boil.

Selecting Shellfish to Simmer

Lobsters, crabs, and shrimp are generally cooked by simmering. Their hard shells protect their delicate flesh during the cooking process.

Seasoning Shellfish to Be Simmered

The shellfish should not be seasoned prior to cooking. You achieve the best flavor by cooking in a seasoned or flavored liquid, typically salted water or court bouillon. A sachet of pickling spice or Old Bay seasoning is sometimes used for additional flavor. In the Bayou region of Louisiana, there are numerous seasoning other than Old Bay.

Determining Doneness

Timing is the best method for determining the doneness of simmered shellfish. This varies depending on the size of the shellfish, and how quickly the liquid returns to a simmer after the

shellfish is added. Shrimp cook in as little as 3 to 5 minute s; crabs cook in 5 to 10 minutes; and it can take as little as 6 to 8 minutes for a 1-pound (450-gram) lobster to cook and 15 to 20 minutes for a 21/2- pound (1.1-kilogram) lobster.

Accompaniments to Simmered Shellfish

The standard accompaniments to simmered shellfish are lemon wedges and melted butter. If the shellfish are to be eaten cold, the traditional sauce is a tomato-based cocktail sauce. Nearly any type of vegetable or starch goes well with simmered shellfish, the most common being fresh corn on the cob and boiled potatoes.

Procedure for Simmering or Boiling Shellfish

Bring court bouillon or water to a boil.
Add the shellfish to the liquid. Bring the liquid back to a boil and reduce to a simmer.(Whenever an item is added to boiling water, it lowers the water's temperature. The greater the amount of water, however, the faster it will return to a boil. So to accelerate the time within which the water returns to a boil after the shellfish is added, use as much water as possible.)
Cook until done.
Remove the shellfish from the liquid and serve immediately, or cool by dropping them in ice water if they are to be eaten cold.

As consumers' increase health awareness, more and more food service operations are expanding their selections of fish and shellfish. Their task is aided by the tremendous variety of high-quality fish and shellfish now avail- able. A variety of dry-heat and moist-heat cooking methods can be used with these products, and a variety of sauces and accompaniments can be served with them. Regardless of how they are served, care and attention are required in order to select, store and avoid overcooking fish and shellfish.