Before I started my senior project in high school, I would've never have guessed just how many ways there are to heat up food.
Dry heating is the process of cooking food without using water or water products (such as steam, ice or thick soups) too cook said food. This can include methods such as Baking, Grilling ,and Barbecuing. However, cooking methods that incorporate items which are liquid(ish) such as butter and cooking oils (such as canola or frying oils) are still considered dry-heat methods. This can include methods such as Pan-frying or Deep-frying. Below are a couple commonplace examples.
Dry heating is the process of cooking food without using water or water products (such as steam, ice or thick soups) too cook said food. This can include methods such as Baking, Grilling ,and Barbecuing. However, cooking methods that incorporate items which are liquid(ish) such as butter and cooking oils (such as canola or frying oils) are still considered dry-heat methods. This can include methods such as Pan-frying or Deep-frying. Below are a couple commonplace examples.
- Baking: When a dish is prepared in a glass, metal or ceramic dish and heated in a oven or kiln. Temperatures vary as low as 200 degrees to as high as 800 degrees and takes longer periods of time to complete than other heating methods.
- Broil/Grilling:Exposing food to direct flames, usually on a grill or broiling pan for short periods of time. Grilling is done above the flame while broiling is done below.
- BBQ'ing or Barbecuing: Slow cooking meat or vegetables at low heat for hours, even days for tender flavors.
- Pan-Fry/Sautéing: Uses fats or oils in a shallow skillet or frying pan to quickly brown meat and vegetables. Usually done at medium-high heats, Sautéing is usually at higher to highest heats.
- Sweating: Using small amounts of fat, low temperatures and constant stirring to cook vegetables. Uses skillets and pots most commonly. Stirring is done to draw out as moisture as possible to prevent browning or sogginess.
- Deep Frying: Submerging coated foods in hot fats and oils for short periods of time, usually done in a deep fryer or pot.
- Flambe/Torching: Flambeing involves using a lighter or torch to light liquor on the surface of foods on fire. Torching involves using a torch directly over food to burn or brown the surface. Both are done at extremely high heats for seconds, any longer can burn the dish or your house down.
- Double Boiling: A delicate cooking system, where steam in a vat is used to warm a dish in a another,vertical vat at extremely low temperatures. Requires a Double-broiler or a jurry-rigged set up.
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