Dry Heat Cooking Methods
Dry heat cooking methods do not require additional moisture during the cooking process. Dry heat cooking methods used with fish and shellfish are broiling and grilling, roasting commonly called baking when used with fish and shellfish, frying, pan-frying, and deep-frying.
Dry heat cooking applies heat either directly, by subjecting the food to the heat of a flame, or indirectly, by surrounding the food with hot air or hot fat. Although some of these techniques use fat, they are dry heat cooking techniques because liquid fat does not contain water. Fats can be used for cooking at higher temperatures than water-based liquids, resulting in differences in the flavor, color, and texture of the final product.
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Fire Pit Cooking
What is a fire pit cooking? In the most basic sense, a fire pit is just that “A Pit of Fire“. What started as a simple hole in the ground, in which burning wood supplied heat for warmth and cooking, has become more practical and safe over the centuries through…
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Deep Frying
Deep frying is a dry heat cooking method that uses conduction and convection to transfer heat to food immersed in hot fat. Although conceptually similar to boiling, deep frying is not a moist heat cooking method because the fat used does not contain water. A key difference between boiling and…
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Pan-frying
Pan-frying shares characteristics with both sautéing and deep-frying. It is a dry heat cooking method in which heat is transferred from the pan to the food by conduction, using a moderate amount of fat (ie more than frying; less than deep frying). Heat is also transferred from the hot fat…
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Stir-Frying
Stir-frying is an ancient Chinese cooking technique similar to sautéing. A wok is used instead of a sauté pan; The curved sides and rounded bottom of the wok disperse heat efficiently and facilitate the almost constant tossing and stirring required for this cooking method. When stir-frying, the heat is kept…
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Barbecue
Barbecue is a dry heat cooking method that involves baking or roasting. In traditional barbecue, large, usually tough, cuts of meat are cooked in a semi-enclosed oven (called a pit) by natural convection with smoke from a low-temperature wood fire, usually Below 225°F (107°C). True barbecue is a slow process,…
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Grilling
Grilling is similar to broiling, grilling uses a heat source located below the cooking surface. Heat is transferred to the food via infrared radiant heat and conduction between the food and the grill rack itself. Grills can be gas, or electric, or they can Charcoal or burn wood. Solid metal…
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Broiling
Broiling is a cooking method that directly uses infrared radiant heat from an overhead source such as an overhead broiler or salamander to cook food. in simple this seems like grilling from a top heat source. Temperatures at the heat source can be as low as 550 °F (288 °C)…
