Dry - Heat Methods

There are number of Dry - Heat Methods. The following section will describe some of them one by one.

Roasting

To roast and to bake mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit over an open fire is also roasting.

Searing

Searing is a well-brown, crusted surface desired for appearance before roasting.

Baking

Baking applies to breads, pastries, vegetables and fish. It is more general term than roasting. Baking is the cooking of food by dry heat in an oven in which the action of dry heat is modified by steam. This steam arises from the water content of the food being baked.

Broil

Broiling is a cooking method using radiant heat, the heat source may be from above, below or both. Use high heat at beginning to seal the pores, lower temperature and cook to desire degree of doneness. Use high heat for smaller pieces and a more moderate heat for large pieces.