Cooking Methods

Dry Heat and Moist Heat

Dry Heat Cooking Methods

Any cooking method that does not require water as part of the cooking process.

Why would you choose a dry heat cooking method over moist heat cooking?

Examples of dry heat cooking methodsROASTINGBAKING

GRILLINGPAN-FRYING

STIR-FRYING

SAUTEING

BROILING

DEEP-FRYING

What is sautéing?

• TEMPERATURE: High heat• TIME: A quick cooking method• USED FOR: Tender cuts of meat (and vegetables) that

can be cooked quickly• EQUIPMENT: sauté pan or skillet• Small amount of fat• Caramelize both sides of the food• Food should be moved only to flip food so heat can

build up between the food and the pan

Sautéing

Sautéing

EQUIPMENT: Sauté pan

EQUIPMENT: SKILLET

Sautéing: a healthy cooking method

Caramelize both sides of the food without losing too much heat

What is pan-frying?

• TEMPERATURE: oil should be 350 degrees F• TIME: A relatively quick cooking method• USED FOR: Larger, tender cuts of meat (and

vegetables) that can be cooked quickly• EQUIPMENT: sauté pan• Less fat than deep-frying but more than sautéing• Allows for darker, more even browning and

crisping

What does pan-frying look like?

• Alton Brown's Pan-Fried Chicken

What happens when protein cooks?

PROTEIN DENATURATION AND

THE MAILLARD REACTION!

These are important scientific concepts when learning how to properly cook proteins…..

Some short food science videos

• What is the Maillard Reaction???

• What is protein denaturation???