TH2103

Traditional Cooking Methods

Dry Heat Cooking Methods

Dry heat cooking methods are those in which the heat is transferred without moisture – that is, by hot air,
hot metal, radiation, or hot fat. Dry heat cooking methods can be divided further into two (2) categories: dry
heat with fat or dry heat without fat (Gisslen, 2016). Food items cooked using dry heat cooking methods
have a rich flavor caused by the Maillard reaction ([MA-yard], a process whereby sugar breaks down in the
presence of protein) (Labensky et al., 2016).

The Maillard Reaction

During the Maillard reaction, amino acids—the building blocks of proteins—clash with nearby sugar
molecules (even meats contain traces of sugar) to fuse into new substances. Fused molecules fling
themselves apart and crash into others to combine, separate, and reform in countless ways. Hundreds of
new substances are born during this process, some brown in color and many carrying aromas. As the
temperature climbs, more changes occur. The exact flavors and aromas generated by browning depend on a
food’s unique combination of protein types and sugars.

Below shows the Maillard reaction before, during, and after cooking:

 Before (up to 140°C/284°F). At the start of cooking, the temperature needs to reach about 140°C
(284°F) before sugar molecules and amino acids have enough energy to react together. While the
outer layers of the food are damp, it will not warm above the boiling point of water (100°C/212°F),
so surface moisture must be driven off by dry heat first.

 During (140 – 160+ °C/284-320+ °F)

o At around 140°C (284°F), protein-containing food items start to turn brown in the Maillard
reaction. This is also called the “browning reaction,” but the color is just part of the story. At
140°C (284°F), proteins and sugars clash and fuse, creating hundreds of new flavor and
aroma substances.
o Maillard reactions intensify as the temperature rises. As food reaches 150°C (302°F), it
generates new flavor molecules twice as quickly as it did at 140°C (284°F), adding more
complex flavors and aromas.
o As the temperature increases to 160°C (320°F), molecular changes continue, and more
enticing new flavors and aromas are created—the flavor enhancement peaks at this point.
There are now cascades of malty, nutty, meaty, and caramel-like flavors.

 After (180°C >/356°>). When food reaches 180°C (356°F), another reaction, called pyrolysis or
burning, begins, and food starts to char, destroying aromas and leaving acrid, bitter flavors.
Carbohydrates, proteins, and fats break down, producing some potentially harmful substances. Food
should be removed from the heat before it begins to blacken.

Dry Heat Methods Without Fat

1. Roast and Bake. Roasting and baking are the processes of surrounding food with dry, heated air in a
closed environment. The term roasting is usually applied to meats and poultry, whereas baking is for

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fish, fruits, vegetables, starches, bread, and pastry items. Heat is transferred by convection to the
food’s surface and then penetrates the food by conduction. The surface dehydrates and the food
browns from caramelization, completing the cooking process.

Poêléing [po-wel-LAY-ying] is a cooking method similar to both roasting and braising. The food is
placed in a covered pot with aromatic vegetables and bacon fat or butter and then cooked in an
oven to steam in its juices. Also known as butter roasting, the French poêlé technique is perhaps
most similar to pot-roasting (Lebansky et al., 2016).

2. Barbecue. Barbecue refers to slow-cooked food items, usually covered in a zesty sauce, over a more
extended period. The temperature in barbecuing is regulated by adjusting the intensity of the heat
source (charcoal, wood, gas, or electric), adjusting the distance between food and the heat source,
and moving the food to different places on the grill (Brown, 2019).

3. Broil. Broiling uses radiant heat from an overhead source to cook food. The temperature at the heat
source can be as high as 1093°C (2000°F). The food to be broiled is placed in a preheated metal
grate. Radiant heat from the overhead cooks the food, while the hot grate below marks it with
attractive crosshatch marks (Lebansky et al., 2016).

4. Grill. Although similar to broiling, grilling uses a heat source located beneath the cooking surface.
Traditional grills use wood or charcoal as fuel, which adds a smoky flavor to the food. Specific woods
such as mesquite, hickory, or vine clippings can be used to create special flavors. Modern grills can
come in electric or gas-fueled models. Crosshatch markings often identify grilled food items
(Labensky et al., 2016).
Dry Heat Methods With Fat (Lebansky et al. 2016)
1. Sauté. Sautéing is a dry heat method that uses conduction to transfer heat from a hot sauté pan to
food with the aid of a small amount of fat. Heat then penetrates the food through conduction. High
temperatures are used to sauté, and the food items are usually cut thinly or into small pieces to
promote even cooking.

Stir-frying is a variation of sautéing. A wok is used instead of a sauté pan; the curved sides and
rounded bottom of the wok diffuse heat efficiently and facilitate tossing and stirring.

2. Pan-fry. Pan-frying shares similarities with both sautéing and deep-frying. It is a dry heat cooking
method in which heat is transferred by conduction from the pan to the food, using a moderate
amount of fat. Heat is also transferred to the food from the hot fat by convection. Food items to be
pan-fried are usually coated in breading. The breading forms a seal that keeps the food moist and
prevents the hot fat from penetrating the food causing it to become greasy.

3. Deep-fry. Deep-frying is a dry heat cooking method that uses conduction and convection to transfer
heat to food submerged in hot fat. Although conceptually similar to boiling, deep-frying is not a
moist heat cooking method because the liquid fat contains no water. A key difference between
boiling and deep-frying is the temperature of the cooking medium. The boiling point, 100°C (212°F),
is the hottest temperature at which food can be cooked in water. At this temperature, most food
items require a long cooking period, and surface sugars cannot caramelize. With deep-frying,
temperatures up to 200°C (400°F) are used. These high temperatures cook food more quickly and
allow the food’s surface to brown. The methods of deep-frying food items are as follows:

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a. Basket method - This method uses a basket to hold breaded food items that are individually
quick-frozen, or otherwise will not tend to stick together while cooking. The basket is filled
two-thirds full. The filled basket is then submerged in the hot fat. When cooking is done, the
basket is used to remove the food items from the fat and holds them while excess fat drains
off.
b. Double-basket method - This is a variation of the basket method. It is used because many
food items float as they deep-fry. To prevent food items from floating and promote even
cooking, a second basket is placed over the food held in the first basket, keeping the food
submerged in the fat.
c. Swimming method - Battered food items are carefully dropped directly into hot fat (baskets
are not used). Most battered food items initially sink into the bottom when placed in fat but
rise as they cook. When the surface in contact with the fat is properly browned, the food is
turned over with a spider or a pair of tongs to cook evenly on both sides. Cooked food items
are removed and drained using a spider or tongs.

Moist Heat Cooking Methods

Moist heat methods are cooking methods in which heat is transferred to the food product by water or
water- based liquids such as stock and sauces or steam (Gisslen, 2016). These cooking methods are used to
tenderize and emphasize the natural flavors of food (Labensky et al., 2016).

1. Poaching. Poaching uses convection to transfer heat from a liquid to a food. It is often associated
with delicately flavored food items that do not require lengthy cooking time to tenderize them, such
as eggs, fruits, or fish. For poaching, the food is placed in a liquid held at temperatures between 71°C
and 82°C (160°F and 180°F). The surface of the liquid should show only slight movement but no
bubbles.

The poaching liquid's flavor strongly affects the finished product's ultimate taste, so stock, court
bouillon, or broth is generally used. Court bouillon [kort BOO-yon] is a liquid in which fish or
vegetables are poached; made by simmering vegetables and seasonings in water and an acidic liquid
such as vinegar or wine.

There are two (2) methods of poaching: submersion poaching and shallow poaching. Submersion
poaching is done by completely covering the food with the cooking liquid. Shallow poaching is done
by placing food in just enough liquid to come approximately halfway up its sides. The liquid used in
shallow poaching, called cuisson [kwee-son], is brought to a simmer on the stovetop. The pan is
covered with parchment, and cooking is completed in the oven or on the stovetop. Shallow poaching
combines aspects of poaching and steaming (Labensky et al., 2016).

2. Simmering. Simmering is another moist heat cooking method that uses convection to transfer heat
from a liquid to a food. It is often associated with food items that need to be tenderized through
long, slow, moist cooking, such as less tender cuts of meat. For simmering, food is submerged in a
liquid held at temperatures between 85°C and 96°C (185°F and 205°F). Because simmering
temperatures are slightly higher than those used for poaching, there should be more action on the
liquid’s surface, with a few air bubbles breaking through (Labensky et al., 2016).

3. Boiling. Boiling uses large amounts of rapidly bubbling liquid to cook food items. The turbulent
waters and the relatively high temperatures cook food items more quickly than poaching or

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simmering.

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The addition of other ingredients or a change in atmospheric pressure can change the boiling point
of water. Under normal atmospheric pressure at sea level, water boils at 100°C (212°F). For every
304.8 meters (1000 feet) above sea level, the boiling point of water drops 1°C (2°F). Because the
boiling point is lower, it will take longer to cook food.

The addition of alcohol also lowers the boiling point of water because alcohol boils at about 80°C or
175°F. In contrast, the addition of salt, sugar, or other substances raises the boiling point slightly.
This means that food items cooked in salted water cook faster because the boiling point is two (2)
degrees higher than normal (Labensky et al., 2016).

4. Steaming. Steaming is a moist heat cooking method that uses convection to transfer heat from the
steam to the food being cooked. It is most often associated with tender, delicately flavored food
items, such as fish and vegetables, which do not require long cooking times.

The food to be steamed is usually placed in a basket or rack above a boiling liquid. The food should
not touch the liquid; it should be positioned so that the steam can circulate. A lid should be placed
on the steaming pot to trap the steam and also create a slight pressure within the pot, which speeds
the cooking process.

Steamed food items should be served immediately. If held for later service, they should be refreshed
and refrigerated until used.

Combination Cooking Methods (Labensky et al., 2016)

Some cooking methods employ both dry heat and moist heat cooking techniques. The two (2) principal
combination methods are braising and stewing. In both methods, the first step is usually to brown the main
item using dry heat. The second step is to complete the cooking process by simmering the food in a liquid.

1. Braising. Food items to be braised are usually large pieces that are first browned in a small amount
of fat at high temperatures. As with sautéing, heat is transferred from the pan to the food mainly by
conduction. After adding the liquid, vegetables, and seasoning, the pan is covered and the heat is
reduced. The food is then cooked at low heat, using a combination of simmering and steaming to
transfer heat from the liquid (conduction) and the air (convection) to the food. This can be done on
the stovetop or in the oven. A long, slow cooking period helps tenderize the main item. Braised food
items usually are served with a sauce made from the cooking liquid.

2. Stewing. Stewing is most often associated with smaller pieces of food first cooked using the dry heat
method and then finished in a liquid or sauce. The cooking time is generally shorter for stewing than
for braising because the main items are smaller.

References:
Brown, A. (2019). Understanding food: Principles and preparation (6th Ed.). Wadsworth.
Gisslen, W. (2016). Essentials of professional cooking (2nd Ed.). John Wiley and Sons.
Labensky, S.R., Hause, A.M., & Martel, P.A. (2016). On cooking: A textbook of culinary fundamentals (5th Ed.). Pearson.
Farrimond, S. (2017). The science of cooking: Every question answered to perfect your cooking. Dorling Kindersley.

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