Cooking Methods Dry Heat and Moist Heat.

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Presentation transcript:

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 methods ROASTING BAKING GRILLING PAN-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???