11.1 Moist Heat Methods Introduction
Before You Come to Lab
Name: _________________________________
Watch the “Moist Heat Cooking—Braising and Stewing” video on Canvas. Describe the process for braising and stewing and explain the difference between the two.
- Braising:
- Stewing:
- Difference between methods:
- Compare moist heat methods to dry heat methods. Which takes more time?
Moist Heat Methods for Less Tender Cuts of Meat
Moist heat methods are used for less tender cuts of meat. Less tender cuts need to be cooked by moist heat methods because less tender cuts of meat have:
- Larger muscle fibers
- Less fat or marbling
- More heavily used muscles and connective tissues
Connective tissues in less tender cuts of meat:
- Collagen: Connective tissue that is softened with heat and moisture, breaks down into gelatin
- Elastin: Connective tissue that does not break down with heat or moisture, referred to as gristle or “chewing the fat,” tends to be cut off and discarded.
Three common ways to tenderize meat before cooking:
- Physical: grinding, swiss iron, mechanical tenderizer
- Chemical: marinade
- Enzyme: bromelain and papain
Wholesale and Retail Cuts Used in Lab
| Wholesale Cut | Retail Cut | Raw Meat Observations | |
|---|---|---|---|
| Pork | Boston Shoulder | Blade Steak | |
| Lamb | Shoulder | Arm Chop | |
| Beef | Chuck | Stew Meat | |
| Beef | Chuck | Blade Steak | |
| Beef | Flank | Flank Steak | |
| Beef | Round | Round steak |
