Cooking methods-dry methods

Cooking methods-dry methods

Heat Transfer Methods

  • Conduction is the process where heat moves through a solid – typically the pan or baking tray you’re cooking with.
  • Convection is the process of heat transfer by circulation through a liquid or a gas – usually in ovens or when boiling or cooking in a liquid.
  • Radiation is the process where heat is transferred in the form of waves – this type of heat transfer takes place in grilling or barbecuing.

Water Based Cooking Methods

  • Boiling: This technique involves cooking food in boiling water at a temperature of 100 degrees Celsius.
  • Simmering: This occurs at a temperature just below boiling point, and involves gentle bubbling.
  • Poaching: This method involves cooking food gently in liquid at a temperature below boiling.

Water and Fat Based Cooking Methods

  • Stewing: Involves slow cooking in a covered pan where the heat surrounds the food and cooks it gently.
  • Braising: This method involves first quickly searing the food at a high temperature and then finishing it in a covered pot at a reduced temperature.

Dry Heat Cooking Methods

  • Grilling: This method cooks food by applying heat from below. It gives a characteristic flavour and appearance.
  • Baking: It is a method of cooking food in an oven by dry heat applied evenly throughout the oven.
  • Roasting: This method involves cooking food in an uncovered pan in the oven. It creates a golden brown crust and offers rich flavour.