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Dry-Heat Cooking Methods
Dry-Heat Cooking Methods
Dry-heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high temperatures, meaning 300°F or hotter.
Dry heat cooking includes sautéing, roasting and baking, broiling, barbecuing, and grilling. These techniques cook food using direct or radiant heat from a heat source that is below or above the food. Frying is also a dry heat method with the food placed in a varying amount of fat.
Sautéing
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. The word sauté actually means "jump" in French. Tossing or flipping the food in the pan ensures that it cooks evenly, but it also helps keep the pan hot.
Pan-frying
Pan-frying closely resembles sautéing, with the main difference being that pan-frying uses slightly more fat and slightly lower temperatures than sautéing.
Deep-frying
Deep-frying involves submerging the food in hot, liquid fat. Deep-frying requires keeping the oil at temperatures between requires keeping the oil at temperatures between 325°F and 400°F. Hotter than that the oil may start to smoke.
Roasting and Baking
The word roasting and baking are largely synonymous in that they both describe a method of cooking in item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F (but often much hotter).
The word "baking" is traditionally used only when speaking of bread, pastry and other bakery items. The word "roasting" refers to meats, poultry and vegetables, but the term "baking" may also be used for fish and other seafood.
Broiling and Grilling
Broiling is another dry-heat cooking method that relies on heat being conducted through the air. Broiling involves heating the food from above. It requires the food to be quite close to the heat source.
Grilling involves heating the food from below. In both cases, the food is typically turned once during cooking, and a grid or grate of some kind of used, which gives the food the distinctive grill-marks that are the hallmark of this technique.
Barbecuing
Barbecuing uses indirect heat at a low temperature. A tender cut of meat is often grilled because most food can be cooked in 10 to 20 minutes over a direct heat source. Barbecuing can take a full day or even up to two or three days to reach the desired product outcome.
Reference:
N. Alterado, E. Tawagon, L. Banzuelo, C. Carino (Reviewer) (2013), Applied Culinary Arts.
https://www.thespruceeats.com/dry-heat-cooking-methods-t2-995494
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