CIA Cooking Methods - Moist Heat

The Culinary Institute of America, the world’s premier culinary college, presents Cooking Methods - Moist Heat

Designed for professional chefs, this multimedia application provides the perfect opportunity to experience CIA training-on-the-go. Join CIA chef-instructors as they teach the fundamentals and techniques of steaming, braising, submersion cooking and stewing.


Moist Heat demonstration-based learning modules feature:

- Steaming Overview
- Beef & Pork Tamales
- Fillet of Snapper en Papillote
- Braising Overview
- Yankee Pot Roast
- Braised Romaine
- Submersion Overview
- Poached Striped Bass with Watercress Sauce
- Poached Salmon with Dill Butter
- Corned Beef with Cabbage and Winter Vegetables
- Stewing Overview
- Veal Blanquette