EFFECT OF HEAT TO MEAT AND DRY HEAT
Notice the violent reaction of hot oil to
COOKING
Effects of Heat to Meat
1. It tenderizes connective tissue for as long as there is a
presence of moisture, and the cooking is in slow or gradual
manner.
2. It coagulates or hardens protein. This refers to the meat
that is cooked at excessively high heats for quite long, and
even it is low in connective tissue, still can be tough and
dry.
3. High heat toughens and reduces in size protein that may
result in completely lost in moisture.
4. The meat that is roasted at low temperature tends to
shrink lesser and loss in moisture is lesser too.
5. The moist heat enters or goes through the meat quickly.
To avoid over cooking, meat should be simmered, never
boiled.
Dry Heat Cooking
Dry heat cooking refers to a cooking technique where the
heat is passes through the food without using moisture or
any liquid. This method involves high heat, with
temperatures of 300°F or can be much hot than being
specified.
Baking or roasting in an oven is a dry heat method that uses
hot air to direct or run the heat.
Pan-searing a steak is another dry-heat method in which the
heat carries through the hot metal of the pan.
Examples of Dry Heat Cooking
1. Roasting and Baking
The method that uses hot, dry air to cook food roasting and
baking. Roasting and baking brown or toast the surface of
the food, which arises complex and unique flavors and
aromas.
Inside the oven, temperature must be at least 300°F and can
be much hotter. Note that in a convection oven, which goes
round hot air throughout the oven, can improve the
browning reaction.
2. Grilling and Broiling
The method that depends or relies on heat being directed
through the air from an open flame. Basically, this cooking
method makes browning reactions on the surface of food,
which arises complex and unique flavors and aromas.
Grilling and boiling may need the food to be closer or nearer
to an open flame. Note, air is a poor conductor of heat which
tends the grilling cooks hot and fast.
3. Sautéing and Pan-frying
The method that uses a very hot pan with small amount of
oil to cook the food very fast. It browns the surface of the
food and develops or arises complex or unique flavors and
aromas.
Two steps that need to consider as requirements before
putting the food to the pan: First, heat the pan for a minute.
Second, pour the oil and let it gets heat for a minute too. The
hot oil can aid or help to brown the food. However, ensure
that overloading of food to the pan should be avoided.
4. Deep frying
The method that involves submerging or drowning food in a
large amount of hot oil. Deep frying is a form of dry heat
cooking. Although oil is liquid, it is the same as water in
moistening the food.
drop of water, it will give a conclusion that the water and oil
are opposites of one another.
MOIST HEAT COOKING
METHODS OF COOKING MEAT (MOIST HEAT
COOKING)
Moist heat cooking uses steam, water, stock, wine, or some
other liquid to transfer heat to food. Cooking temperature is
minimum of 140°F to a maximum of 212°F.
EXAMPLES OF MOIST HEAT COOKING
1. SIMMERING
Refers to cooking food in liquid, gently and slowly. It is a
much hotter than poaching just below the boiling point, thus,
the liquid is not at a full rolling boil. Its temperature is from
180°F to 205°F
Simmering can be able to cook food evenly. It is the best
method for culinary preparations including stocks or soups,
starchy items such as potatoes or pastas, and many others.
2. BOILING
It is a cooking of food where the water is relatively at its
highest temperature of 212°F in which it is at a full rolling
boil. Boiling is the hottest stage of cooking liquid
(simmering, poaching, and boiling).
However, boiling is the least likely to be used for cooking
delicate food. The full boil, where bubbles can violently
break over the surface of the liquid. This process can cause
damage to the food. Boiling is best for more study food
products.
3. STEAMING
This method of cooking that involves moist heat technique.
The steam conducts heat to the food and cooks it.
In steaming, the way of cooking is the food is separate from
the boiling water and only comes into direct contact with the
hot steam.
4. BRAISING AND STEWING
Stewing is a way of cooking food that uses smaller pieces of
meat totally submerge in liquid.
Braising is relatively cooking bigger pieces of meat or
poultry partially covered with liquid and then simmered
slowly at a low temperature.
BEGIN BY SEARING
Searing or pan searing is a technique that culinary used in
grilling, baking, braising, roasting and sautéing, in which the
surface of food is being cooked at high temperature until a
browned crust forms.
HOW BRAISING WORKS?
Braising a combined cooking method that begins with pan
searing followed by slow, gentle cooking in a liquid or
sauce. This is usually done in an oven or a slow cooker until
all ingredients become tender.
Braising is a best cooking method for big cuts of meat that
are tougher or meat from older animals.