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Cooking Methods Dry Heat and Moist Heat

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Page 1: 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

Cooking Methods

Dry Heat and Moist Heat

Page 2: 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

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?

Page 3: 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

Examples of dry heat cooking methods

ROASTINGBAKING

GRILLINGPAN-FRYING

STIR-FRYING

SAUTEING

BROILING

DEEP-FRYING

Page 4: 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

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

Page 5: 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

Sautéing

Page 6: 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

Sautéing

Page 7: 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

EQUIPMENT: Sauté pan

Page 8: 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

EQUIPMENT: SKILLET

Page 9: 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

Sautéing: a healthy cooking method

Page 10: 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

Caramelize both sides of the food without losing too much heat

Page 11: 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

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

Page 12: 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

What does pan-frying look like?

• Alton Brown's Pan-Fried Chicken

http://youtu.be/0X2I4eZimTw
Page 13: 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

What happens when protein cooks?

PROTEIN DENATURATION AND

THE MAILLARD REACTION!

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

Page 14: 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

Some short food science videos

• What is the Maillard Reaction???

• What is protein denaturation???

http://youtu.be/KhLZ2_KTqf4
http://youtu.be/v2-iY7ZoDOc

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