---
title: "Moist-heat cooking — Kitchen glossary — Tiny Plates"
description: "Cooking in water, steam, stock or fat at a gentle heat: boiling, poaching, braising and stewing."
url: "https://www.tinyplates.dev/glossary/category/moist-heat-cooking"
---

# Moist-heat cooking

Cooking in water, steam, stock or fat at a gentle heat: boiling, poaching, braising and stewing.

* [BlanchBlanching is cooking food for a short time in boiling water, then stopping the cooking in ice water. It sets color and loosens skins.](https://www.tinyplates.dev/glossary/blanch)
* [BoilBoiling cooks food in water heated to 100°C (212°F) at sea level, where big bubbles break the surface. It is used for pasta, potatoes, eggs and grains.](https://www.tinyplates.dev/glossary/boil)
* [BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.](https://www.tinyplates.dev/glossary/braise)
* [CoddleTo coddle is to cook food, usually eggs, gently in water just below a simmer. Coddled eggs have barely set whites and runny yolks, softer than soft-boiled.](https://www.tinyplates.dev/glossary/coddle)
* [ConfitConfit is food cooked slowly in fat at a low heat until meltingly tender, then often stored in that fat. Duck confit and garlic confit are the classics.](https://www.tinyplates.dev/glossary/confit)
* [En papilloteEn papillote means cooking food sealed in a parcel of parchment paper or foil, so it steams in its own juices. It is a gentle, quick way to cook fish.](https://www.tinyplates.dev/glossary/en-papillote)
* [FricasséeA fricassée is a French stew of chicken or other pale meat cooked without browning, then simmered in stock and finished with a creamy white sauce.](https://www.tinyplates.dev/glossary/fricassee)
* [Oil-poachOil-poaching cooks food gently submerged in warm oil, well below frying heat. Fish turns silky and moist, and the oil can be reused for flavor.](https://www.tinyplates.dev/glossary/oil-poach)
* [ParboilParboiling partly cooks food in boiling water so it can finish later by roasting, frying or grilling. It is the secret to crisp roast potatoes.](https://www.tinyplates.dev/glossary/parboil)
* [PoachPoaching cooks food gently in liquid kept just below a simmer, around 70 to 85°C (160 to 185°F). Eggs, fish, chicken and fruit stay tender and moist.](https://www.tinyplates.dev/glossary/poach)
* [Pot-roastPot-roasting browns a whole joint of meat, then cooks it slowly in a covered pot with a little liquid and vegetables until it is tender enough to pull.](https://www.tinyplates.dev/glossary/pot-roast)
* [Pressure-cookPressure-cooking cooks food in a sealed pot where trapped steam raises the boiling point to about 120°C (250°F), cutting cooking times by half or more.](https://www.tinyplates.dev/glossary/pressure-cook)
* [ReduceTo reduce is to simmer or boil a liquid uncovered so water evaporates, leaving a smaller amount that is thicker and more intense in flavor.](https://www.tinyplates.dev/glossary/reduce)
* [ScaldTo scald milk is to heat it until small bubbles appear at the edge and steam rises, about 82°C (180°F), without letting it boil. Here is how and why.](https://www.tinyplates.dev/glossary/scald)
* [ShockTo shock is to plunge just-cooked food into ice water so it stops cooking at once. It keeps vegetables bright and crisp and makes eggs easier to peel.](https://www.tinyplates.dev/glossary/shock)
* [SimmerA simmer is liquid kept just below boiling, with small, gentle bubbles rising to the surface. It cooks soups, stews and sauces without toughening them.](https://www.tinyplates.dev/glossary/simmer)
* [Slow-cookSlow-cooking simmers food for hours at a low, steady heat, usually in an electric slow cooker or low oven, until tough meat and dried beans turn tender.](https://www.tinyplates.dev/glossary/slow-cook)
* [Sous videSous vide cooks vacuum-sealed food in a water bath held at an exact temperature, so meat and fish cook evenly edge to edge and cannot overshoot.](https://www.tinyplates.dev/glossary/sous-vide)
* [SteamSteaming cooks food over, not in, boiling water, using the hot vapor that rises from it. Vegetables, fish and dumplings stay tender, moist and bright.](https://www.tinyplates.dev/glossary/steam)
* [StewA stew is small pieces of meat or vegetables simmered slowly in enough liquid to cover them, until tender. The liquid becomes the sauce.](https://www.tinyplates.dev/glossary/stew)
* [SweatTo sweat vegetables is to cook them gently in a little fat over low heat until soft and translucent, without browning, to bring out a mild, sweet flavor.](https://www.tinyplates.dev/glossary/sweat)
* [VelvetVelveting coats sliced meat in egg white and cornstarch, then cooks it briefly in water or oil before stir-frying. It keeps the meat soft and silky.](https://www.tinyplates.dev/glossary/velvet)