Dry heat cooking methods wikipedia

User:Himol Different Methods of Cooking.

The following outline is provided as an overview of and topical guide to the preparation of food :. The process of food preparation includes selecting the ingredients needed and correctly handling ingredients to produce the components of a meal. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools.

Dry heat cooking methods wikipedia

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. Not all foods are suitable for grilling. Grilling is an inappropriate treatment for large, tough cuts of meat as this fast technique would not allow the meat to cook slowly and tenderise. When using the grilling method, food is usually placed on a heat resistant wire rack. This allows the fat, excess oils or juices to drain away. Studies have shown that cooking beef , pork , poultry , and fish at high temperatures can lead to the formation of heterocyclic amines , benzopyrenes , and polycyclic aromatic hydrocarbons , which are carcinogens. In Japanese cities, yakitori carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style of cooking has become popular throughout Asia. In Korean cuisine , gui is a grilled dish.

The oven has to be heated slightly more than required temperature before placing the food in it. Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, [19] [20] [21] to the point that the edges are charred, or charred grill marks are visible. Please read dry heat cooking methods wikipedia terms and conditions for more information.

Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds , in addition to some eaten insects such as house crickets. Dry-roasted foods are stirred as they are roasted to ensure even heating. Dry roasting can be done in a frying pan or wok a common way to prepare spices in some cuisines , [1] or in a specialized roaster as is used for coffee beans or peanuts. Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices. Roasted spices are commonly prepared by adding various herbs, spices and sugars in the frying pan and roasting until brown. Common dry-roasted foods include peanut butter , which is made from peanuts that have been dry roasted; tea , which is made from tea leaves that have been dry-roasted either immediately after picking or after fermentation , [2] [3] [4] ; and coffee and chocolate , which are made from roasted coffee beans [5] and roasted cocoa beans , [6] respectively.

This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion , commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal. Also called Chinese stewing , red stewing , red braising , and flavour potting. Also called slow oven cooking.

Dry heat cooking methods wikipedia

Dry heat food preparation do not utilize water to cook foods and therefore are able to reach hotter temperatures. Roasting is a cooking method that uses dry heat. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat as in an oven , and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly.

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Read Edit View history. Chemical processes central to cooking include hydrolysis in particular beta elimination of pectins, during the thermal treatment of plant tissues , pyrolysis, and glycation reactions wrongly named Maillard reactions. In this method, the grill directly heats the food, not the air. Such medium could be water, coconut cream or oil. Form of cooking that involves dry heat. Bain-marie Double boiling Sous-vide Double steaming Steaming. Department of Agriculture. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Food in History. In the United States and Britain, a mix of vegetables and meat roasted together in the same pan are known as a traybake. Butter being creamed using electric beaters. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local conditions. Yakiniku is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures.

The following outline is provided as an overview of and topical guide to the preparation of food :.

Roasting fish is done with whole fish, and will work well with snapper, or any medium-sized, whole round fish such as trout, ocean perch and black sea bass will work. Grid ironing is the cooking of meats or other foods using a grill suspended above a heat source. Category Commons. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue. In Argentina and Uruguay, both asado beef roasted on a fire and steak a la parrilla beefsteak cooked on traditional grill are staple dishes and even hailed as national specialties. Retrieved 8 December Cambridge Scholars Publishing. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface. The New York Times. Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture.