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Wala Lang

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Dry Heat Cooking
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.

Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note that the browning of food (including the process by which meat is browned, called the Maillard reaction) can only be achieved through dry-heat cooking. Examples of dry-heat methods include: * Roasting & Baking * Grilling & Broiling * Sautéing & Pan-Frying * Deep-Frying

Moist Heat Cooking
Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods include: * Poaching, Simmering & Boiling * Steaming * Braising & Stewing

Roasting & Baking
Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook food. Like other dry-heat cooking methods, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas.

Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter. A convection oven, which circulates hot air throughout the oven, can enhance the browning reaction.

Grilling & Broiling
Grilling and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame. This type of cooking produces browning reactions on the surface of the

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