Moist methods cooking recipes.?

i need to cook something in food tech, but it's got to be cooked within an hour, and something that's not too expensive, But something that uses the moist methods of cooking, like poaching, boiling, if i'm right? but i cannot think of any to do. Could you give me some recipes please. thankyou Moist methods cooking recipes.?
I believe the term that you're looking for is BRAISING, which means cooking slowly in a small amount of liquid with the cooking vessel covered, to create steam.





You can do either boneless chicken breasts, browned then braised in a bit of stock, which will take a LOT less than a half hour, well within your hour time limit.....Pork chops (browned first) then with some stock (just about any type) and covered and simmered in the liquid for about 30-40 minutes also will produce a tender finished product, and also well within your hour time limit.....Enjoy!!!





ChristopherMoist methods cooking recipes.?
Do you have a specific protein you're working with or do have a choice of ingredients?





Halibut in Spice Court Bullion -





3/4 cup dry white wine


5 cups water


1 onion, chopped


1 carrot, chopped


1 celery rib, chopped


1 1/2 teaspoons ground coriander seeds


1 teaspoon black pepper


a pinch ground cloves


1 teaspoon salt


1 tablespoon olive oil


two 6-ounce pieces halibut fillet


2 teaspoons chopped fresh coriander leaves





In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
The main thing is not to overcook the food.


You can poach fish or chicken in water and get them perfect, or spoil them by overcooking.





A fish fillet will only take a few mintes to cook on each side, and faster if you cut it into bite sized pieces.


Poach it in milk and then use the milk to make a creamy sauce using parsley as a flavour.


Boil and mash potatoes, steam green peas and leaks.


Plate up and pour the parsley sauce over everything.





You should be able to do that in less than an hour so watch your timing if it has to be ready at the end of the hour and not ';when it's ready';.





Good luck.
I don't mean to play with your head, but there are so many applications!





Think about the different ways liquid plays a role: Steams food, boils food, using hot water in a bain marie and baking... Poach foods, like fish...





Here's an idea..slow poach a delicate fish in Olive Oil...!





You can be really creative with 'moist recipes'





Steve
You'd really be showing off if you cooked this!:





http://www.deliaonline.com/recipes/canar鈥?/a>
http://www.elise.com/recipes/archives/00鈥?/a>


poached salmon
Braising, stewing, and fricaseeing (cooking in own juices) are classic moist-heat cooking methods, but cannot be done in an hour. Here's a couple other ideas.








Skip the capers if they're too expensive.





CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups all purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





-- Giada DeLaurentiis


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These are steamed/boiled. You could easily sub ground prk to make it cost less.








Shrimp Dumplings like P.F. Chang's


yield: about 16 large dumplings





Filing:


1 lb. peel and deveined medium shrimp, washed and dried.


2 Tbsp finely minced carrot


2 Tbsp finely minced green onion tops


1 tsp minced fresh ginger


2 Tbsp. Oyster sauce


1/4 tsp. Sesame oil


1 Tbsp. toasted sesame seeds


Large Wonton Wrappers - 1 pkg. (25)





Sauce Ingredients:


1 cup Soy sauce


录 cup rice wine vinegar


1/2 tsp. chill paste (can sub dry pepper flakes)


2 Tbsp.sugar


陆 tsp. minced fresh ginger


1/2 tsp. sesame oil (or to taste)


1 cup water


1 Tbssp. thinly and diagonally sliced green onion tops





Procedure:


1) Take 1/2 lb. of the shrimp and mince fine in a food processor. Take the other 1/2 lb. and small dice. Combine rest of ingredients with shrimp.


2) With a small spoon, place approx. 1陆 Tbsp. of the mixture into the skin. Moisten the outside edge. Fold diagonally, opposite corner to oppostie corner and seal. Place on a plate, cover, and store in refrigerator until ready to serve.


3) Combine sauce ingredients and mix very well.





For Service:


1) Have a soup pot filled with water. Bring to a boil, then turn down to a slight boil.


2) Line the bottom of a Chinese steamer with a light coat of vegetable oil or a non-stick spray.


3) Place dumplings in steamer, leaving some space between them. Cover and steam for 7 to 10 minutes. Dumplings should be firm with an internal temperature of 160潞F.


4) Either serve in steamer or remove to serving plate.


5) Place 2 oz. of sauce in a small dish or bowl and serve with dumplings.


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Also consider Eggs Benedict, w hich uses a poached egg; Shrimp Cocktail which uses boiled shrimp; and Egg Salad, which uses hard-cooked eggs (boiled).