2Dry Heat Cooking Methods Any cooking method that does not require water as part of the cooking process. Why would you choose a dry heat cooking method over moist heat cooking?
3Examples of dry heat cooking methods ROASTINGBAKINGGRILLINGPAN-FRYINGSTIR-FRYINGSAUTEINGBROILINGDEEP-FRYING
4What is sautéing? TEMPERATURE: High heat TIME: A quick cooking method USED FOR: Tender cuts of meat (and vegetables) that can be cooked quicklyEQUIPMENT: sauté pan or skilletSmall amount of fatCaramelize both sides of the foodFood should be moved only to flip food so heat can build up between the food and the pan
10Caramelize both sides of the food without losing too much heat
11What is pan-frying? TEMPERATURE: oil should be 350 degrees F TIME: A relatively quick cooking methodUSED FOR: Larger, tender cuts of meat (and vegetables) that can be cooked quicklyEQUIPMENT: sauté panLess fat than deep-frying but more than sautéingAllows for darker, more even browning and crisping
12What does pan-frying look like? Alton Brown's Pan-Fried Chicken
13What happens when protein cooks? PROTEIN DENATURATION AND THE MAILLARD REACTION! These are important scientific concepts when learning how to properly cook proteins…..
14Some short food science videos What is the Maillard Reaction???What is protein denaturation???