Dry Heat Cooking. Goal 1: Basic Hot Food Production. Definition. Uses oil, fat, the radiation of hot air or metal to transfer heat No moisture is used Moisture from food evaporates (liquid escapes from a pan as vapor). 1. Sauteing.
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Dry Heat Cooking
Goal 1: Basic Hot Food Production
DO NOT OVERCROWD THE PAN! This will lower the temperature of the food and it will not seal properly.
4. Allow food to seal. (allow surface of food to brown)
1. Heat oil to 350-375.
1. Heat the pan with a small amount of oil on the rangetop.
Food will continue to cook 5-15 minutes after you remove it.