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Dry Heat Cooking Methods

Cooking with 'dry heat' is a process where food is exposed to a source of high heat either from below or above

requires temperatures of 300 degrees fahrenheit or hotter

Baking is the process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method.

Pan-roasting: a hybrid method of cooking using both conductive heat and radiant heat. It works well with small roasts and portioned cuts of meat that are more than 1 inch thick such as racks, loins, chops and thick steaks. It involves cooking something part of the way in a pan over direct heat, and then moving that pan into an oven to finish cooking.

Roasting is a dry heat method of cooking, where hot air from an oven, open flame, or another heat source completely surrounds the food, cooking it evenly on all sides.

Grilling is a method of dry heat cooking using some type of direct, radiant heat.

Frying - To cook food (non-submerged) in hot fat or oil over moderate to high heat.

Deep-Frying - A dry alternative cooking technique that cooks food in hot fat or oil deep enough so that it is completely covered.

Stir frying: to quickly cook small pieces of food over high heat while constantly stirring until the food is crispy and tender (often done with a wok)

Broiling: A dry-heat cooking method in which items are cooked by a radiant heat source placed above the food.

Moist-Heat Cooking Methods

Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid—whether it's steam, water, stock, wine or something else

uses lower temperatures, anywhere from 140 degrees fahrenheit on the low end to a maximum of 212 degrees fahrenheit.

Braising: A moist cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel.

Stewing is a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered.

Poaching - To cook food by gently simmering in liquid at 160º to 170º Fahrenheit.

Deep poaching is where the item to be cooked in this manner is submerged.

Shallow poaching is where the item to be cooked is placed in a flavourful cold liquid that only comes part way to the top of the item.

Sautéing: a dry heat method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. It is used to cook food quickly in a small amount of oil or butter.

Steaming: to cook food over steam without putting the food directly in water

Blanching: Moist heat technique of cooking foods in boiling water for a brief period of time. This applies primarily to vegetables so as to reduce their final cooking time, but blanching may also be done to fish or meat.

Simmering: to cook in liquid over low heat (low boil) so that small bubbles just begin to break the surface

Scalding is a moist-heat cooking method in which liquid or steam is used to help solids, such as sugar, flour, or chocolate, dissolve more easily into the liquid. The technique of scalding can also be used to rapidly heat the exterior of food items without cooking through

Boiling: to heat a food item so that the liquid is hot enough for bubbles to rise and break the surface

Resources & Links

Baking

Information on Baking from the Encyclopedia Britannica online

Cooking 101: Learn How to Pan-Roast, Plus 9 Pan-Roasting Recipe Ideas

Learn how to pan roast and get recipes

Stewing 101

directions and tips on how to make a good stew

Tasting Table

Recipes and more

Serious eats

Per website: Welcome to the world’s most trusted authority on deliciousness. Millions of passionate, discerning, curious, and very hungry people come to Serious Eats in search of definitive recipes, hard-core food science, trailblazing techniques, and innovative guides to essential food and drink anywhere and everywhere.

Stella Culinary

an oasis of cooking technique and understanding amid a sea of dogmatic blogs and souless recipe websites created and ran by Chef Jacob Burton

Cookbook:Cooking Techniques

wikibook

Modern Pastry and Plated Dessert Techniques

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

Meat Cutting and Processing for Food Service

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies.

The Culinary Institute of America

education resources from the CIA to spark a passion in your students for culinary arts and pursuing careers in the food industry.

The Culinary Arts course

Accessible Chef is a collection of free visual recipes and other resources to help teach cooking skills to individuals with disabilities at home or in a special education classroom.

Culinary Arts: Curriculum Documents and Resources

knife skills and more

Cooking Resources

Essential Skills Companion Kit for Culinary Arts Trades Training

tips on cooking

Procedure Series

List of cooking techniques