Dry Heat Methods

Moist Heat Methods

 A cooking method in which heat is
transferred, or conducted, to the food in one
of the following ways:
◦ By radiant heat - rays that come from a flowing or
red hot heat source such as coals, flames, or hot
element
◦ By metal that conducts heat from a burner to the
food
◦ By oil that is heated
 Color
 Texture
 Flavor
 Nutritional value
 Color - due to heat causing the surface of
food to dry out
◦ Dry heat methods produce a golden or deep
brown color on the outside
◦ Flavor on outside is more intense as food browns
◦ Food that contains sugar starts to turn brown, or
caramelize, when heated
◦ Protein rich foods (meats) turn brown as they cook
 Known as Maillard reaction
 Texture - outer layer of food stiffens as
cooks
◦ Crispy skin on chicken, crunchy breading on fried
foods,
◦ Eggs, meats, fish, poultry become firm
◦ Some foods soften - onions
 Coat with flour
 Marinate: Soak in oil, flavorful liquids,

aromatics before cooking

 Avoid overcooking
 The longer food cooks, the more nutritive
value it loses.
 Food cooked very quickly will lose relatively
few vitamins and minerals.
 Cooking can also add unwanted nutritional
value.
◦ Fried foods add fat to foods.
 Grilling and broiling
 Roasting and baking
 Sauteing and stir frying
 Pan frying and deep frying

◦ They are grouped as pairs due to the similarities in

the pairs.
 Dry heat method in which food is placed on a
rack for cooking.
◦ Grilling - heat source is below the rack
 Have a robust, smoky taste
 Heat source is charcoal, gas, wood, or element
 Heat source heats up metal to cook food which creates
the grill marks
 Crosshatch grill marks - creating a diamond shape grill
mark on meat by repositioning the meat halfway
through cooking
 Heat source is above the food
 Heat source is gas flame or element
 Technique in which food is cooked by hot
air trapped inside an oven and by being in
contact with the pan that holds them.
◦ As the hot air comes in contact with the food, the
surface of the food begins to heat up and dry out.
◦ Surface color becomes deeper
◦ Texture in meat becomes firmer
◦ Texture in vegetable & fruit becomes softer
 Roasting refers to a whole item or a large
piece of food.
 Baking refers to smaller pieces of a larger
food or mixtures
◦ Whole chicken is roasted, chicken pieces are
baked
 Water Bath: method of placing food into a
pan with a larger pan filled with water as a
means of controlling the intensity of the
heat.
◦ Used for delicate items that you want to have a
creamy, smooth consistency.
 Cooking food quickly in a very small amount
of fat in a pan over high heat.
◦ Food used needs to be tender and thin.
◦ Often coated with a seasoned flour
◦ Cooked primarily by contact with pan
 Fat helps to avoid sticking and add flavor
 First heat up the pan (referred to as
conditioning the pan)
 Then add oil when the pan is hot
 Add food to cook
◦ Adding food to a cold pan with cold oil will
cause the food to stick
◦ Recovery time: time it takes for the pan to heat
up again when food is added.
◦ The more food added, the more the pan cools
off
 Turn sauteed food halfway through
cooking.
 Stir as little as possible
 Cooked in pan with round bottom and high
sides (wok)
 Foods are cut into small strips to they cook

quickly
 Stir and toss food constantly
 Typical of Asian foods
 Cooking foods in a small amount of hot fat
just long enough to color the outside of the
food
◦ Gives food a rich brown color (meats)
◦ Used to prepare large food quantities
 Food is partially cooked to give color to the outside
and then put in oven to finish cooking
◦ Food is turned often to avoid burning
 Like sauteing only no fat is used
 Used for foods with a high fat content such

as bacon
 Fat that is released by the food, is poured off

as it forms: referred to as dry sautéing

 Uses lower heat
 Typically used for vegetables
 Cook at low heat in a small amount of fat
 Food cooks in own juice that is released as

it cooks
 Need to stir more often
 Smothering: pan is covered to increase

amount of juices that are retained

 Food is cooked in hot oil in a pan
 More oil used than in sauteing
 Oil should come halfway up sides of food
 Turn foods only once while cooking
 Can partially cook thick foods then
transfer to oven
◦ Cooking entirely on top of stove might result in
overcooking
 Oil should be heated to temperature
specified in recipe
◦ Oil not hot enough: food absorb greasy
 Pan fried foods are tender and moist.
 Common foods that are pan fried are
vegetables, fish, chicken, veal, pork
 Pan-fried foods are usually coated
◦ Seasoned flour: simplest is with salt & pepper
 Put food in flour and turn till coated or shake in bag
◦ Standard breading: dust with seasoned flour, dip
in beaten egg, cover with breadcrumbs
◦ Batters: blend of flour & liquid placed on food
and immediately placed in pan
 Cooking food completely covered in hot oil
(usually 350 to 375)
 Usually covered evenly with breading or
batter
◦ Breaded foods lowered into oil in basket
◦ Battered foods lowered into oil with tongs
 Foods should be cooked in small portions to
reduce recovery time
 Challenging as some foods can be cooked
to various degrees of doneness
 Need to take into consideration carryover
cooking and resting food to help determine
doneness
◦ Carryover cooking: cooking that continues after
food is taken off heat due to food retaining heat.
 Larger pieces of food will continue cooking longer
 Cooking food to longer can result in overcooking due to
carryover cooking
 Allowing foods to set or rest for a period of
time after cooking
◦ Allows for carryover cooking so food can reach its
proper doneness
◦ Food is moister. During cooking juices move
toward center of food so resting allows the juices to
redistribute
◦ Gives you time to finish side dishes or sauces
 Cooking methods where foods are cooked
in a liquid.
 These techniques have a built-in
temperature control since most liquids will
not rise much above 212 F.
 Food is cooked from heat conducted
through a pan to liquid and then to food by:
◦ Direct contact with the hot liquid
◦ With steam that rises from the hot liquid
 Color on outside is same as inside
 Texture may be firmer or softer depending on

the food. The texture helps determine

doneness.
 Loss of nutritive elements in the water

◦ To minimalize loss: cut food just before cooking

and cook as short a time as possible
 Steaming
 Poaching
 Simmering
 Boiling

Combination of moist & dry heat methods

 braising
 stewing
 Cooking food with steam in a closed pot
◦ Food does not come in contact with liquid
◦ Helps retain nutrients
◦ Popular with vegetable and tender meats and fish
◦ Seasonings, flavoring, & aromatics can be added
to add flavor to foods
 Pot should be opened as little as possible
when steaming.
 Food is completely covered with hot liquid
 Used for tender foods (eggs, fish, chicken

breasts, fruit)
 Cooking temperature is 160 to 170
 Food is completely covered by hot liquid
 Used for tougher cuts of meat
 Temperature is 170-185.
 Food is completely covered with hot liquid
 Used for pasta and certain vegetables
 Temperature is 212 (boiling point)
 Poaching: (160-170 degrees)
◦ Many bubbles cling to the sides and bottom of the pan.
Some motion is visible on top of the liquid, but is seems
to be barely moving.
 Simmering: (170-185 degrees)
◦ Size of bubbles increases and they rise to the surface
more rapidly and more frequently. The surface shows
more obvious signs of motion.
 Boiling: (212 degrees)
◦ Bubbles are very large and rise very quickly to the
surface. There is very much motion on the surface.
Liquid that is boiling rapidly is said to be at a rolling boil.
 Food is first seared in hot oil (dry)
◦ Helps food keep shape when cooking
◦ Helps develop rich flavor
 Food is then cooked in flavorful liquid or
sauce
Braising: food is left whole or in large pieces
with enough liquid to partially cover it
Stewing: smaller pieces of food that are
completely covered with liquid
• These foods have a rich, complex flavor and
a tender texture.
 Tougher cuts of meat
 Whole poultry
 Firm-fleshed fish or seafood
 Certain vegetables
 Beans
◦ Food must be able to stand up to the long gentle
cooking process without completely falling apart.
◦ Cooking liquid is used as a sauce which contains
flavor and nutrients.
 Dependent on the food and the person
eating the food.
 If food is served right away it will be cooked

all the way through

 If food is used in another dish it will be

partially cooked
 Names for doneness include: blanched,

parcooked (parboiled), fully cooked

 Food is cooked just long enough to cook the
outer portion of the food.
 Blanched vegetables will keep their brilliant
color
 Draws out strong flavors or aromas
 Loosens skin so they are easier to peel
 Place blanched foods immediately into ice
water to stop carryover cooking
 Food that is partially cooked
 Helps to make you more efficient

◦ Parcook food ahead of time and then finish cooking

right before serving
 Parboiled refers exclusively to partially
boiling a food.
 Food that is cooked all the way through or to
the doneness you desire.
 Remember to allow for carryover cooking
 Appearance
 Texture
◦ Use a paring knife, table, fork or kitchen fork to
pierce foods
◦ Parcooked food will be easy to piece on the outside
but resistant on the inside
◦ Fully cooked food should be easily pierced all the
way. These foods are said to be fork tender.