Dry Heat Cooking Techniques NRA- Level I Dry Heat Cooking Techniques Johnson & Wales University

What is Cooking? Cooking is producing safe, palatable, tasteful, digestible food by using heat energy. Cooking affects the nutritive value, texture, color, aroma, and flavor of food.

Cooking transfers energy from a heat source to food. Three methods of heat transfer: Conduction – Direct contact or adjacent cooking, Ex> range top cooking like sautéing or grilling Convection – Mechanical movement of heat using a fan inside the oven, like baking or roasting Radiation – Infrared or Microwave energy

FATS (oil, butter, shortening, lard) CARBOHYDRATES Effects of Heat on Food FATS (oil, butter, shortening, lard) Melt and break down when heated CARBOHYDRATES Sugars – Caramelize (browning effect) Starches – Gelatinize (thickening effect) PROTEIN Coagulation – (liquid to a solid, ex. Raw eggs to scrambled eggs)

Why does cooked food go brown Why does cooked food go brown? All foods - meat, fish, and vegetables - brown at temperatures above 300°F. This is known as the 'Maillard Reaction'. It generates the characteristic color and aroma of foods cooked over a flame, in the oven, or in oil.   The Maillard reaction was discovered in 1912 by the French chemist Louis Camille Maillard. It happens when sugar molecules and amino acids (a chemical found in proteins) are heated together. The reaction produces a bunch of highly flavored molecules responsible for the brown color, smell and taste of cooked meat.   But not all cooked food goes brown. When you boil something in water, the temperature of the food never exceeds the boiling point of water (212°F). So it doesn't get hot enough for the Maillard Reaction to happen. However, deep-fried food does go brown because oil boils at over 300°C.

3 Types of COOKING METHODS Cooking methods can be classified as to the amount of moisture used in the process. Dry Heat Cooking Moist Heat Cooking Combination Cooking

DRY Cooking Techniques Moist Combination Grill/Broil Poach Bake/Roast Sauté Pan Fry Deep Fry Moist Poach Simmer Boil Steam Combination Braise Stew

Cooking Techniques Dry Cooking Method - Air Dry Cooking Method - Fat NRA- Level I Cooking Techniques Dry Cooking Method - Air Dry Cooking Method - Fat Moist Cooking Method Combination Cooking Roast Sauté (& Searing) Poach (160-185°F ) Braise Bake Stir Fry Simmer (185-200°F) Stew Grill Shallow Fry Boil (& Blanch) (212°F) Broil Deep Fry Steam (212°F+) Roasting- Dry heat method. Mirepoix, baste on occasion, temperature-approx. 350F Grilling- Heat source below the product. Radiant heat. Broiling- Heat source located above the product. Radiant heat.Gas-180,000 BTU, Electric-15 Kw Advantages of broiling- very high heat, ideal for browning, intense flavor. Sauté- To jump. Minimal oil, hot pan, controlled, high heat. Fry- Deep fry- completely submerged in oil. 350-375F. Shallow fry- not completely submerged. Pan fry- less than ½ covered in oil. Standard Breading procedure- wet, dry, wet, dry. Enemies of Fat- Heat, water, time, Braising- Combination cooking method. Large pieces of meat. Sear, deglaze, cover 2/3 with liquid, cover, fork tender. Stewing- Similar to braising. Smaller pieces of meat, more liquid, longer cooking time. Searing does not retain the juices!! Johnson & Wales University

Baking Cooking with dry heat in a closed environment resulting in little perceptible fat or moisture Advantages usually used for breads, pastries, casseroles and portioned items provides less intense heat source than direct heat can free-up range space for other cooking

Roasting Dry heat in a closed environment or on a spit over an open fire Used for large tender cuts of meat Low temperature roasting (less than 400°F) is often best because of: more even cooking more moisture retained better yield (less shrinkage)

Roasting Product is tied or trussed to compact shape and promote uniform cooking. Product is elevated so it won’t fry in it’s own rendered fat Product may be basted to create a crisp skin or lard/bard Most accurate assessment of doneness is by internal temperature Drippings are used to make gravy

BASTING A process by which rendered fat is periodically applied to a roast during the cooking process. This process helps to crisp the outer surface of the product. Can also be accomplished by barding (wrapping meat in a layer of fat (like bacon) before cooking). Some products self-baste by their natural design (i.e. a standing rib roast/ prime rib)

Drip pan is place under the product to catch all liquid. Open-Spit Roasting Food is placed on metal rod or long skewer and slowly turned over a source of heat. Drip pan is place under the product to catch all liquid.

Dry Heating Cooking With Oil NRA- Level I Dry Heating Cooking With Oil Sauté “To jump” Minimal oil, hot pan, controlled heat of medium/high Deep Fry Deep fry- 350° to 375°F Completely submerged in oil Shallow Fry (also called Pan-Fry) Not completely submerged Covered in oil by 1/2 to 3/4 Enemies of fat Heat, water, time, particles, soap Filter regularly Add product away from you to prevent splashing. Do not overload fryer. Recovery time is wasteful, too much product lowers temperature which allows excess oil to be absorbed. Johnson & Wales University

SHALLOW-FRYING Also called pan-frying. To cook in a moderate amount of fat over moderate heat. Product is covered at least half way in hot fat and turned once during the cooking process. Fat should be strained between each use.

Deep-Fry Conduction / Convection Transfer of Heat Product is completely submerged in heated fat or oil. Maintained at 350°F to 375°F. Outside of product is sealed on contact. High heat of fat accelerates the internal temperature, natural moisture of product steams, thus cooking product. Batter or other coating is used to protect outside of food product.

Cooking Oils Generally speaking, the higher the degree of fat saturation, the higher the smoking point and therefore the more suitable the fat for high heat cookery. Types of cooking oils - Whirl (liquid vegetable oil with butter flavoring)  Clarified butter (or Ghee; separating out the milk solids) Salad oil (Olive, Vegetable, Sesame, Corn or Safflower) Partially hydrogenated vegetable oils (shortening) Frying shortening Olive oil (Not Extra Virgin)

What does the “Smoke Point” mean What does the “Smoke Point” mean? * It is the chemical breakdown of fat when it is overheated * The glycerol molecules break down and turn into an acid irritant known as acrolein. * Acrolein is a sharp, acrid product that is irritating to the eyes, nose, and throat. * It tends to ruin the flavor of the food being cooked in it. * The product will actually absorb fat because the oil temp can no longer be maintained. * The smoke point of an oil lowers each time it is used because some deterioration is inevitable.

Smoke Points of Various Fats Canola Oil 510 F Safflower 510 F Soybean 495 F Corn 475 F Blended Vegetable 450 F Peanut, Sunflower 440 F Olive 420 F Lard 375 F + Shortening 370 F + Clarified Butter 330 F Whole Butter 250 F

Sautéing Literally means ‘to jump” in French Defined as cooking with a minimum amount of fat or oil over medium/high heat. May involve rapid movement of the food. Is best to use fat with a high smoke point. Procedure: Preheat pan, add oil. When near smoke point, add product. If Oil is too cold, product absorbs fat, affecting the flavor.

SEARING Using high heat to change a product’s outside, done with flour or a dry crumb: Taste- caramelizes Texture-creates a crust on the outside Appearance -Maillard reaction (browning)

DREDGING To dredge means to coat a food product with flour (or finely ground crumbs). Often, sautéed or seared items are dredged first before cooking. This coating absorbs surface moisture and helps brown the food. Used especially with white meats like chicken. Ex. Fried Chicken or Parmesan Chicken

DEGLAZING Means to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles (FOND) remaining on the bottom of the pan. In other words, it is the process by which food particles and natural drippings from the cooking of food are loosened from the cooking vessel. This is done by adding liquid to the hot pan and scraping while simmering at a lower temperature. The resulting mixture often becomes the base for a sauce and is a critical step in producing good gravies.

Grilling & Broiling Grilling is “underfired”, has heat from below. Both methods are DRY heat cooking methods that use conduction and radiant heat transfer, and are used for portioned products. Grilling is “underfired”, has heat from below. Griddles are flat surfaced grills Broiling is “overfired”, has heat from above. “Salamanders” are small broilers

Grilling  To cook something over a frame of metal bars, usually using gas or charcoal . Heat ranges from 250-650F Metal frame/grates must be oiled after preheating before the placement of food product to prevent sticking. Do NOT use cooking spray on a hot grill!!

Radiation / Conduction Transfer of Heat. NRA- Level I To Broil Radiation / Conduction Transfer of Heat. Dry Cooking Method. Heat source from above,500°F, Electric or Gas Heat source. Adequate pre-heating is important. Johnson & Wales University