cooking methods of meat

• there are two types of cooking method:

  1. dry heat cooking
  2. moist heat cooking
• dry heat cooking - refers to any cooking technique where the heat is transferred to the food item without any moisture
• dry heat cooking method requires temperatures 300 degrees fahrenheit or higher
• examples of dry heat cooking:

  • baking or roasting
  • grilling or broiling
  • sauteing or pan frying
  • deep frying
• baking or roasting - uses hot air to cook
• pan searing - uses the heat that takes place through the hot metal of the pan
• browning of food (maillard reaction) - can only be achieved through dry-heat cooking (complex flavors are achieved through browning)
• grilling and broiling - rely on heat conducted through the air through an open flame.
• air is a poor conductor of meat, so it requires to be quite close to the heat source to be cooked properly
• sauteing and pan-frying - uses a very hot pan and a small amount of fat to cook
• deep frying - submerging food into hot, liquid fat oil and water are a couple of opposites that has nothing to do with each other