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Heat Transfer, Oils, & Dry-Heat Cooking Method
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Choosing the Correct Cooking Method
Choosing the Correct Cooking Method
Chefs choose a certain cooking method based on what they want the final outcome to taste like. Let’s say a chef wants to prepare a steak… By using a grill, the steak will have a slight smokey taste and a charred outer crust. By using a cast iron skillet to sear, the steak will have an even golden brown exterior because it is cooked in hot oil or butter.
Dry-heat cooking methods will cook foods without the presence of moisture. This method of cooking will allow a golden-brown exterior, which provides a lot of flavor. The natural sugars of the food caramelize at high temperatures and create a golden brown and crispy crust.
Moist-heat cooking methods cook foods in a liquid to result in a tender product. Typically, the liquid being cooked in is very flavorful, so that the flavors will penetrate into the ingredients.
Combination cooking method provides the best of both worlds! Chefs will get the intense flavor of searing meat or vegetables and then the tender texture by simmering the food.
Dry-heat Cooking Methods
Dry-heat Cooking Methods
Dry-heat cooking method: 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 heat, with temperatures of 300°F or hotter.
Broiling
What: Broiling is a cooking method where the heat source is coming from above the food, essentially, the opposite of grilling.
*How: In a commercial kitchen, cooks use a piece of equipment called a salamander to broil foods. The heating element reaches over 1,000 degrees Fahrenheit and is used to broil steaks, melt cheese or caramelize certain foods. In a home kitchen, there is a setting on the oven that will allow you to broil. If this setting is used, the top heating element will reach up to 500 degrees Fahrenheit and will allow foods to have a crispy brown exterior.
Deep-fat Frying/Deep Frying
What: Deep frying is one of the tastiest cooking methods because it is high in fat and allows for a crispy exterior and a moist interior. Some common fried foods include French fries, fried chicken, chicken wings, mozzarella sticks, and donuts.
*How: When deep-frying foods, the food must be completely submerged in the oil. The oil is set at a very hot temperature, ranging from 350-400°F. If the oil is too cold, the breading will become soggy. If the oil is too hot, the breading will burn and the interior will be undercooked.
Searing
What: Among the most popular cooking methods for meat and fish, searing involves using high heat to create an attractive, caramelized brown crust that builds flavor and results in an appealing taste and texture contrasts between the crisp exterior and delicate tender interior.
*How: Pat the food with a paper towel to remove moisture. Then, preheat your pan over high heat with a small amount of oil. Once the oil is shimmering hot, add your food and allow it a few minutes of uninterrupted cooking time per side. Do not flip it until it lifts easily from the pan. Thin cuts may be fully cooked by searing while thicker cuts require additional cooking methods.
Roasting/Baking
What: Roasting uses indirect dry heat that surrounds the food and cooks from all sides. It can bring out the full flavor potential of vegetables and achieve an even, tender, and golden-brown finish on large pieces of meat.
Baking uses the same indirect hot air to cook. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.
*How: Preheat your oven and place the food on a prepared dish or sheet. Add a bit of fat, such as olive oil or butter, to the outside of food to prevent it from drying. Dishes typically cook uncovered.
The roasting and baking methods are performed using an oven. A conventional oven is generally used in homes. The heat source is stationary on the bottom and the heat rises up. A convection oven (normally found in commercial kitchens) utilizes a fan to evenly disperse the heat throughout and cook the components evenly and quicker. When using a convection oven, adjust the temperature down by 25° or the time down by approximately 15 minutes from conventional directions to avoid overcooking.
Grilling
What: Grilling is a fast, dry, and high-temperature method for cooking on a metal grate over an open flame. Charred grill marks can add flavor but quickly dry food out if done improperly. Use grilling for small, tender food items that are high quality and consistent in shape.
*How: Oil and season food as desired. Heat the grill to a high temperature, and ensure that temperature is maintained. After placing your food on the grill, flip it as few times as possible. Rest grilled meats before cutting.
Sautéing
What: Sautéing is done over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning and holding in the moisture. This method cooks food very quickly, so it's best to keep the food moving by tossing or flipping. Sauté is a French word that translates to "jump".
*How: Add a small amount of oil or fat to a shallow pan. Heat to medium heat. Add the food items. For best results, make sure the oil is hot before adding any food. Don't overcrowd the pan with too much food. Stir or toss frequently until the food reaches the required temperature.
Smoke Point of Oil
It is important to pick the right oil to fry with. To the left is a chart explaining the smoke point of different oils. The smoke point is the temperature in which the oil will start to burn and have an off-putting taste.
Interesting fact: Chick-fil-A uses peanut oil! Peanut oil is one of the best oils to deep fry with because of its high smoke point and tasty flavor.
Seasoning Cast-Iron
Roasting Chicken
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