Moist-Heat Cooking

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

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Meat cooked by moist heat is cooked well done and actually beyond well done. Doneness is indicated by tenderness, not by temperature.
Piercing with a meat fork is the usual test for doneness. When the prongs of the fork go in and slide out easily, the meat is done.

Low temperatures—no higher than simmering—are essential to avoid toughening protein in moist-cooked meats. Oven temperatures of 250°-300°F (120°-150°C) are usually sufficient to maintain a simmer.

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