Dry Cooking Methods

Cooking food by completely submerging it in fat or oil.

Process of proteins turning brown as they cook. Food becomes crisp and flavorful.

Cooking food in a small amount of fat to turn the color of the outside of the food.

Letting the pan heat up before cooking.

Cooking food in a pan that is half filled with oil.

The heat transfer that comes from a heat source, like coals or a hot electric element.

Cooking food (typically smaller items) with hot air in a closed area, like an oven.

Cooking food by placing it on a rack over a flame.

Cooking delicate food items over high heat in a little fat with a pan.

The time it takes for a pan to heat back up after food has been added.