Dry Heat Cooking
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.
Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note that the browning of food (including the process by which meat is browned, called the Maillard reaction) can only be achieved through dry-heat cooking. Examples of dry-heat methods include:
* Roasting & Baking
* Grilling & Broiling
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Grilling Cooks Hot and Fast
Because air is a poor conductor of heat, broiling and grilling require the food to be quite close to the heat source, which in this case is likely to be an open flame.
What About Barbecuing?
Barbecuing is similar to grilling and broiling in that it also uses an open flame to cook. But what defines barbecue is the use of wood or coals to produce the flame.
What is Sautéing?
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.
Sautéing Requires a Very Hot Pan
When sautéing, it's important to heat the pan for a minute, then add a small amount of fat and let the fat get hot as well, before adding the food to the pan. This hot fat helps to brown the surface of the food. Another key is to avoid overloading or overcrowding the pan.
Since deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking.
But if you've ever seen the violent reaction of...