Cooking with dry heat, moist heat, and combination heat are the three basic categories of cooking techniques. These techniques all use heat to modify food in various ways.
One of the most components of making delectable meals is knowing how to effectively pair various meat, seafood, and vegetable varieties with the appropriate cooking techniques.
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Three Types of Cooking Techniques
Methods for Dry Heating
The primary cooking medium for dry heat cooking techniques including stir-frying, pan-frying, frying, and sautéing is fats and oils. This includes roasting, baking, sautéing, grilling, and broiling. Radiant heat is applied either directly or indirectly in dry-heat cooking methods that don't need lipids, such as grilling and roasting.
Moist-heat Approaches
For their simplicity and economy, traditional moist heat cooking techniques like steaming, shallow poaching, deep poaching, and simmering foods have long been used. Because they don't extract soluble nutrients from food as well, wet heat techniques are used in the majority of traditional recipes around the world. The end result is food with a delicate flavor and good for you.
Combined Techniques
Foods that are tough to be successfully cooked by any other method are ideal for techniques like braising and stewing, which use either dry or moist heat. When braised or stewed, delicate items like fish and vegetables can also cook beautifully. But they only require lesamount of cooking liquid, low heat, and a brief cooking period.
Cooking using Dry Heat
Radiant heat is applied either directly or indirectly in dry-heat cooking methods including grilling, roasting, broiling, and baking that don't include the use of lipids. No liquid is used, and any fats added when cooking are not meant to be used as cooking media.
Browned meals are produced by heating food above 300°F (149°C), which causes the amino acids to change color and release a fragrance and flavor. Seared meats and toasted bread are both instances of food prepared over dry heat. A crispy surface and a tender interior are the final products.
Broiling
Extreme heat is applied to food, typically from an above-the-counter radiant, to cook the food's surface one side at a time. The meat cooks fast using this technique, retaining its juices and flavor inside while developing a crisp outside.
Since this method of cooking is quick, it makes sense to set a timer or monitor the doneness of the meal to prevent burning or overcooking. A salamander broiler or an electric broiler can be used for broiling.
Grilling
While grilling employs radiant heat to cook food fast, broiling is comparable. Grills often have an open grill top with food heated beneath it by a heating device, like a gas flame. Food is grilled by laying it directly on a heated surface, usually made of metal, and cooking it there for a predetermined amount of time. You must flip the meal to get the charred grill marks that can provide the food taste if you want the desired results.
Roasting
When roasting, the meat is put straight into the oven and heated indirectly so that it browns evenly on all sides. While it takes longer, scorching meat and vegetables slowly produces superior flavor. Roasting tough portions of meat can be done at temperatures as low as 100°F and as high as 350°F for tougher cuts, or as high as 450°F for more tender cuts.