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.