DRY HEAT COOKING

Dry heat cooking works without the presence of any moisture, broth, or
water. Instead, it relies on the circulation of hot air or contact with fat to transfer
heat to foods. Temperatures of 300 degrees or hotter are used to
create browning, a reaction where the amino acids and sugars in food turn brown
and create a distinct aroma and flavor. The unique scents of toasted bread or
seared meat are both examples of dry heat cooking at work.

Broiling
Broiling works by transferring extremely high heat onto food, usually directed
from a radiant located above the food which cooks on one side at a time.
Browning can occur very quickly with this method, sealing juices and flavor inside
and leaving a crisp exterior. Because this cooking method is fast, it's helpful to
use a timer or check the doneness so foods don't become burnt or overcooked.
In commercial kitchens, broiling can be performed with a salamander or broiler
oven.
A broiler is a section of your oven – usually located near the top – that provides high, direct
heat much like a grill. Broiling places food close to your oven's heating element so that it can
quickly cook, brown, char or caramelize. This can give food more complex flavors or help you
achieve certain textures.

Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly.
Most commonly, grilling equipment will feature an open grate with a heat source
located beneath the food. Flipping is required to cook foods on both sides and
grill marks from the hot grate or rack are desirable.
Baking
Baking and roasting both use indirect heat to surround foods and cook from all
sides. The term roasting is used when cooking meats or vegetables, and baking is
used when making bread, rolls, and cakes. Technically, these cooking methods
are the same, but baking is usually performed at lower temperatures than
roasting.

Potatoes, sweet potatoes, and winter squash, as well as tomatoes, can be baked successfully.
Starchy vegetables are baked because the dry heat of the oven and long baking time produce a
desirable texture. Vegetable casseroles are also baked, but precook the vegetables by simmering
or steaming before they are mixed with other ingredients and baked.

Baking Potatoes, sweet potatoes, and winter squash, as well as tomatoes, can be baked
successfully. Starchy vegetables are baked because the dry heat of the oven and long baking time
produce a desirable texture. Vegetable casseroles are also baked, but precook the vegetables by
simmering or steaming before they are mixed with other ingredients and baked.

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MOIST HEAT COOKING

As the name indicates, moist heat cooking relies on the presence of liquid or
steam to cook foods. This method can be used to make healthy dishes
without any added fat or oil. It's also a great way to tenderize the tough fibers
in certain cuts of meat, like beef chuck or brisket. When cooking fibrous
vegetables and legumes, moist heat cooking softens the food until it
reaches the perfect tenderness. Unlike dry heat cooking methods, moist heat
cooking will not produce a browned crust.

Braising
During braising, foods are first seared in a hot oiled pan then transferred to
a larger pot to cook in hot liquid. The foods are only partially submerged in
simmering water, broth, or stock. Using low heat, the foods soften over an
extended cook time and the liquid becomes reduced with intensified
 flavors. Braising is a great method for producing fork tender meats that fall
off the bone.

Braising, as you know, is a slow, moist-heat cooking method using a small amount of
liquid. When meats are braised, they are seared or browned in fat before liquid is added.
Braised vegetables are not always cooked in fat before liquid is added, although some
kind of fat is used in the preparation. Braised vegetable preparations tend to be more
complex than boiled or steamed vegetables, and the cooking times are longer.
Unfortunately, there are so many variations of braised vegetable that it is not possible to
prescribe a single basic procedure. Instead, we discuss the procedures in general terms
and use the recipes to illustrate them.

Characteristics of Vegetable Braising Procedures

1. Fat is added to a braising or baking pan or a saucepan and heated. Finely diced
mirepoix or other flavoring ingredients may be cooked briefly in the fat. The fat
contributes to flavor and eating quality.

2. The vegetable (blanched or raw) is placed in the pan. It may or may not be cooked in
the fat before the liquid is added, depending on the recipe.

3. Liquid is added—stock, water, wine, or a combination of liquids. The liquid generally

covers the vegetable only partway.

4. The pot or saucepan is covered and the vegetable is cooked slowly in the oven or on
the range top.

5. The flavorful cooking liquid is served with the vegetable. It is sometimes drained off
and reduced over high heat before serving in order to concentrate flavor.

Combination cooking methods, braising and stewing, begin by searing or

sweating the ingredients in fats and then adding liquids. Braises are
simple preparations of leeks or celery, heartier items of braised cabbage
or sauerkraut, or complex ones including ratatouille and Moroccan
vegetable tagine. Aromatics including onions or shallots, and garlic are
layered with bacon, ham, or salt pork. Peppers add a spicy heat. Wine or
citrus juices brighten up the preparation. Herbs and spices add depth and
finish.
Tips for Braising and Stewing Vegetables

 Clean and prep all ingredients needed for the braise or stew.
 Begin by sweating aromatics including onions, shallots or garlic in
a braising pan.
 Add other ingredients from least tender to most tender as the
vegetables are cooking.
 Season with salt, pepper and spices.
 Add liquids including stock, wine, juice, coconut milk, or tomato
sauce.
 Cover and stew or braise either on the stovetop or in an oven.
Finish the braise or stew by reducing or thickening the liquid if
needed.
 Remember that vegetables are relatively tender and will cook
quickly so monitor closely to avoid overcooking.

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BRAISING (READ)

Braising, as you know, is a slow, moist-heat cooking method using a small amount of liquid

SO, moist heat cooking there’s a presence of liquid or steam to cook foods.
This method can be used to make healthy dishes without any added fat or
oil. When cooking fibrous vegetables and legumes, moist heat cooking
softens the food until it reaches the perfect tenderness. Unlike dry heat
cooking methods, moist heat cooking will not produce a browned crust.

Braised vegetables are not always cooked in fat before liquid is added

 It depends on your recipe kasi some recipes begin

by searing or sweating the
ingredients in fats and then adding liquids. Example aromatics
including onions, shallots or garlic in a braising pan.
Braised vegetable preparations tend to be more complex than boiled or steamed vegetables, and
the cooking times are longer.

BAKING (READ)

COOKING STARCHY VEGETABLES EXAMPLE ARE POTATOES, PUMPKIN,

ZUCCHINI, SQUASH AND ETC.

any vegetable with enough moisture can be baked like potatoes, but the drying effects of the
oven and the long cooking time make it undesirable for most small vegetables, such as peas and
green beans.

In baking kasi kapag naglagay ka na ng lulutuin mo, hahayaan mo na lang syang maluto doon.

Finishing certain vegetable combinations, sometimes known as casseroles. The vegetables in

these items are usually parcooked by simmering or steaming before they are baked. Vegetable
casseroles are baked for either of two reasons: • The slow, all-around heat allows the product to
cook undisturbed. The agitation and stirring of rangetop cooking is not always desirable. Baked
beans could be finished on top of the range, but they would be mushier and more broken.
Custard-based timbales would be pourable, not firmly set. • The dry heat produces desirable
effects, such as browning and caramelizing of sugars. For example, you could put a pan of
candied sweet potatoes in a steamer, but the moist heat would not allow a glaze to form.
BROILING

Broiling works by transferring extremely high heat onto food, usually directed
from a radiant located above the food which cooks on one side at a time.
Browning can occur very quickly with this method, sealing juices and flavor inside
and leaving a crisp exterior. Because this cooking method is fast, it's helpful to
use a timer or check the doneness so foods don't become burnt or overcooked.
In commercial kitchens, broiling can be performed with a salamander or broiler
oven.
A broiler is a section of your oven – usually located near the top – that provides high, direct
heat much like a grill. Broiling places food close to your oven's heating element so that it can
quickly cook, brown, char or caramelize. This can give food more complex flavors or help you
achieve certain textures.

GRILLING

Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly.
Most commonly, grilling equipment will feature an open grate with a heat source
located beneath the food. Flipping is required to cook foods on both sides and
grill marks from the hot grate or rack are desirable.