DRY HEAT COOKING

METHODS
 Components (The Big Five)

1. Proteins
2. Carbohydrates-Starches
3. Carbohydrates-Sugars
4. Water
5. Fats
 Proteins
 Denature, then coagulate
 Heat and pH
 Start to denature at 140°F
 Loose moisture and firm up
 Proteins-Examples
 Beef
 Rare
 Medium
 Well Done
 Eggs
 Au Drool
 Done
 Browned
 Carbohydrates-Starches
 Gelatinize when heated with or around
water
 Occurs about 180°F to 190°F
 Starch absorbs all surrounding available
water-birefringence
Carbohydrates-Starch Examples
 Grains
 Flours
 High Starch Vegetables-carrot, potato,
rutebega, etc
 Carbohydrates-Sugars
 Melt during heating
 Release water held by chemical bond
 Remaining “dry” sugar becomes
superheated
 Caramelizes at 335°F
 Carbonizes at 337°F
Carbohydrates-Sugars-Examples
 Refined cane sugar/beet sugar
 Maple syrup
 Milk sugar (lactose)
 Blood sugar (glucose)
 Fiber/connective tissue-
 Fruit/vegetables= cellulose
 Protein in meats=amino acid matrix of collagen
and elastin
 Fibers soften in the presents of heat.
 Acids and alkali can change textures to hard or
soft depending upon the type of fiber or
connective tissue.
 Dry heat toughens and shrinks all fibers and
connective tissues.
 Fats
 Melt when heated to 90 to 95
 Butter, oil, animal fats such as lard and tallow
are solid at room temperature
 When heated, fats melt and are used as a
lubricator and buffer of heat and temperature.
 Some fats called lipids or liquid fats are oils that
remain liquid at room temp-olive oil, canola oil,
peanut oil, etc.
 Water
 Evaporates at 212°F
 Water carries flavors and also regulates
temperatures in the cooking process
 Universal solvent
 Changes thermal properties
 Why is food cooked?
 To remove pathogens
 To make food more palatable
 Improve digestion
 Improve flavor
 How are we going to know when
food is "done"?

 Look
 Feel
 Smell
 Temperature
 Four factors:
 Determining Cooking
 Temperature
 Cooking temperatures of materials, 140 is meat as an
example
 Speed of heat transfer
 steam is faster than air, density of materials.
 Size and shape
 consider surface mass.
 Nature of the food itself
 is it protein, fat, carbo, sugar full of connective tissue?
Dry Heat Methods—No water

Bake 225 to 450

Broil 550 +
Grill 550+
Griddle 200 – 450
Roast 225 – 450
Saute 260 – 437
Pan Fry 260 – 437
Deep Fry 325 - 375
 Important ideas to remember
 Method selected gives the finished product
a specific texture, appearance, aroma and
flavor.
 Methods are not suitable for all foods
 W/O method there are choices/decisions
to make depending on what is being
cooked, such as how to cook an egg, or a
piece of fish, etc.
 ROASTING / BAKING:
 Heated in an enclosed space
 sear
 low temp
 high temperature
 BROILING / GRILLING
 high heat from above or below
 small cuts of even thickness
 lower heat if well done, raise heat if rare
 SAUTEING:
 quickly in a small amount of fat such as
clarified butter or oil
 cut uniformly, pound out to evenly
 do not overload pan, keep food jumping
 PAN-FRYING
 ½ submerged in hot fat.
 brown than lower heat (necessitates a very
hot pan)
 coating prevents drying out.
 DEEP-FRYING
 submerged in a large quantity of hot oil.
Cooked by convective heat.
 product must be dry to avoid splattering.
Batter or coating to help
product from drying out and overcooking.
 small pieces cook quickly, larger pieces lower
temperature to avoid burning of batter or
coating.