Cooking Methods and Technique Application
Heat transfer and the dry methods
Heat moves by conduction (direct contact), convection (air or liquid currents) and radiation (broiling, microwaves); induction heats the pan, not the air. Dry-heat methods: roast, bake, broil, grill, pan-broil, sauté, pan-fry and deep-fry. Sauté needs a hot pan, a thin coating of fat, small batches and no overcrowding-crowding drops the pan temperature and steams the food. Deep-frying runs around 175–190 °C; too low and the food greases, too high and it browns before it cooks. Choose oil with a high smoke point and allow recovery time. Breading in flour, egg wash and crumbs, and press the crumbs.
Moist and combination methods
Poach (65–80 °C, shivering surface), simmer (85–95 °C), boil (100 °C), steam. Braise and stew are combination methods: sear, add liquid half to two-thirds up the product, cover and cook low. Blanching and shocking set colour; par-cooking supports service.
Reactions
Maillard browning needs dry heat and amino acids with sugars, roughly above 140–150 °C; caramelization is sugar alone. Coagulation firms proteins, gelatinization thickens starch, emulsions combine fat and liquid. Overcooking shrinks and toughens protein.
Rule of thumb: for braising, liquid half to two-thirds up the item-enough to conduct heat, not enough to boil the flavour out.
Traps: calling deep-frying a moist method; braising uncovered; searing as a moisture seal (it is not); confusing poaching with simmering.