This chapter covers a basic, fundamental ingredient in our kitchens: water. I know I use water without even thinking twice about it! Boiling, steaming, DRINKING...
Lessons Learned:
Ruhlman covers water as a tool is used in the following ways:
Direct Cooking (boiling, steaming, poaching)
- Food should be boiled in plenty of water. More water means more energy, resulting in faster cooking and better food. If the water stops boiling when food is added, put the lid on the pot until it returns to a boil once again.
- Boiling is good for green vegetables and pasta. Steaming is good for vegetables and some breads (think Chinese steamed buns). Poaching is good for delicate foods like fish, eggs, root veggies, beans, etc.
Indirect Cooking (water bath)
- Water baths allow for gentle cooking and is used in egg dishes, custards, and cheesecakes.
Cooling and Freezing
- Ice water baths allow for quick cooling of boiled vegetables, maintaining their bright, vivid colors. Prepare your ice bath with equal parts water and ice.
Brining
- Salt changes the cell structure of food and allows it to take in more water, resulting in juicier meats.
Extracting Flavor
- Prime examples of water's flavor extraction are stocks and soups, coffee and tea.
Related Recipes:
- Japanese Style Cheesecake [Water Bath]
- Ricotta Ice Cream [Freezing]
- Blueberry Sorbet [Freezing]
- Jeni's Vanilla Bean Ice Cream [Freezing]
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