1. Cooking Methods
Dry Heat and Moist Heat

2. Dry 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?

3. Examples of dry heat cooking methods
ROASTING
BAKING
GRILLING
PAN-FRYING
STIR-FRYING
SAUTEING
BROILING
DEEP-FRYING

4. What is sautéing? TEMPERATURE: High heat TIME: A quick cooking method
USED FOR: Tender cuts of meat (and vegetables) that can be cooked quickly
EQUIPMENT: sauté pan or skillet
Small amount of fat
Caramelize both sides of the food
Food should be moved only to flip food so heat can build up between the food and the pan

5. Sautéing

6. Sautéing

7. EQUIPMENT: Sauté pan

8. EQUIPMENT: SKILLET

9. Sautéing: a healthy cooking method

10. Caramelize both sides of the food without losing too much heat

11. What is pan-frying? TEMPERATURE: oil should be 350 degrees F
TIME: A relatively quick cooking method
USED FOR: Larger, tender cuts of meat (and vegetables) that can be cooked quickly
EQUIPMENT: sauté pan
Less fat than deep-frying but more than sautéing
Allows for darker, more even browning and crisping

12. What does pan-frying look like?
Alton Brown's Pan-Fried Chicken

13. What happens when protein cooks?
PROTEIN DENATURATION AND THE MAILLARD REACTION! These are important scientific concepts when learning how to properly cook proteins…..

14. Some short food science videos
What is the Maillard Reaction???
What is protein denaturation???