DRY HEAT – COOKING METHOD

Baking:  Refers to cooking by dry heat, most often done in an oven.  The term baking is most usually associated with the cooking of doughs and batters for breads, cakes, cookies, etc….

Roasting:  To reduce shrinkage, sputtering and to produce exquisite juicy, and evenly cooked roast (meat) it is recommended to use a continuous low heat (300-325° degree F.) oven.  Place the meat onto a roasting rack in shallow roasting pan.  By using the rack the meat will not be sitting in its own fat.  The pan can be covered which will make the meat very tender or the pan can be left uncovered.

Broiling:  Cooking using the oven broiler meat should be place 2-5 inches from the heat.  The meat should be placed on a rack in a broiler pan, browned on one side, turned with tongs and browned on the other side.

Pan Broiling:  Cooking, uncovered, in a heavy skillet over moderate to moderately high heat without any fat or liquid. Cook until nicely browned on both sides and done.

Pan-frying (Sautéing):  Using an uncovered heavy skillet in a small amount of oil or fat.

Deep Fat Frying:  Using a heavy skillet or a deep pan. Cooking by immersing in very hot oil/fat (300-380° F.).

Grilling:  Refers to cooking on a heated flat surface.

Sautéing:  Refers to food cooked in a sauté’ pan in a very small amount of liquid on high heat.  This cooks the food quickly.

Searing:  Refers to browning the surface of meat quickly on high heat.  This seals in the natural juices.

Stir-Frying:  Refers to a method similar to sautéing, but most often associated with Chinese method of cooking in a wok.