Unit 12: Moist-heat Cooking Methods is all about comfort food—from braising, stewing, pot roasting, steaming, pressure cooking, submersion, and combination cooking—pretty much everything you might want on a chilly autumn night in front of a fire. Just my luck, it is late October, slightly dreary, and definitely cold.

It was in this unit, that I realized that I needed to print each of the practice recipes so as not to miss a single one even though I could not make them all before completing the unit. Braised peppercorn short ribs, milk-braised pork, oxtail ragu, rustic beef stew to name just a few; and too many rich meals in a short period of time! But over a longer stretch, these meals are so flavorful and satisfying, they are well worth making. And then there is steaming and poaching which offered a bit of a break from the heavy meals but still lots of flavor. The poached salmon was tender, moist, and still flavorful, and my favorite poaching assignment.

Unit 12 did not have any graded assignments that I needed to take pictures of but I did take some pictures of our pumpkin carving. Happy Halloween!