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Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. [2]
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds , in addition to some eaten insects such as house crickets .
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, [14] typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. [ 15 ]
Breads at a restaurant. This is a list of baked goods.Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
This is an accepted version of this page This is the latest accepted revision, reviewed on 11 January 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle. Maillard reaction – a chemical reaction that occurs when amino acids and reducing sugars are exposed to heat which gives browned food its distinctive flavor