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.