What are the principles of dry heat cooking?

1 Roasting and baking

Roasting and baking are similar methods that use hot air in an oven to cook food evenly and develop a rich flavor and color. The main difference is that roasting is usually done with meats and poultry that have a layer of fat to baste and protect them from drying out, while baking is done with breads, cakes, pastries, and other dough-based products that need to rise and expand. To roast or bake successfully, you need to preheat the oven to the right temperature, use a suitable pan or rack to allow air circulation, and monitor the cooking time and internal temperature of the food.

2 Broiling and grilling

Broiling and grilling are methods that use direct heat from above or below to cook food quickly and create a charred, smoky flavor and texture. The main difference is that broiling is done in an oven with the heat source on the top, while grilling is done on a grate over a fire or electric element. To broil or grill effectively, you need to trim excess fat from the food to prevent flare-ups, season the food well, and turn it frequently to prevent burning and ensure even cooking.

3 Frying and sautéing

Frying and sautéing are methods that use hot oil or fat in a shallow pan to cook food rapidly and create a crisp, golden crust and a juicy, flavorful interior. The main difference is that frying is done with more oil or fat that covers the food completely or partially, while sautéing is done with less oil or fat that coats the food lightly. To fry or sauté properly, you need to choose a suitable oil or fat with a high smoke point, heat the pan to the right temperature, use a small amount of food at a time to avoid crowding and lowering the temperature, and drain the excess oil or fat after cooking.

4 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?