Dry Heat Cooking

Dry Heat Cooking

Internal Temperatures

Fish: 145-150
Chicken: 165
Rare Lamb: 125-130
Beef Rare: 125-130, Beef Medium: 140-145, Beef Well: 155-160
Pork: 145

Remember that most meats need at least a 5 minute resting time, and the temperature can rise 5-10 degrees while resting.

Dry Heat Cooking Methods

Sauté

  • High Heat (325-375)
  • Small amount of high heat fat/oil to lubricate the pan and flavor the item (1-2 Tbsp)
  • Light to dark caramelization or maillard reaction for meat
  • Deglaze with wine, or stock
  • Salt and pepper to taste.

Pan fry

  • High Heat (325-375)
  • Three step breading procedure: i.e. seasoned flour, whisked eggs, bread crumbs
  • Place enough oil to cover the bottom of the pan about ½ -1” deep, depending on how thick the item is-oil should be half way up the side of the product you are frying.
  • Let oil heat until a bread crumb placed in the pan jumps around. Another way to test this, is to put a wooden spoon in the oil and little bubbles should rapidly rise to the surface.
  • Carefully place items in the pan with tongs and pan fry until lightly golden, turn over item with tongs and pan fry until lightly golden

 Deep Fry

  • Bread or batter item if desired (batters work well)
  • Heat large amount of a high heat oil like high heat vegetable oil until 350-375 degrees in a large heavy bottomed pot. You should not fill the oil more than about half way up the side of the pot.
  • Once oil is 350-375 degrees, carefully place the items in the pot and fry until golden brown. Depending on the type of food, the frying time will vary. For example, fried chicken usually takes 12-14 minutes.

Grilling

  • Marinate the item if desired. This will help to tenderize and flavor an item, but is not a must for all items. We like a good plain steak on the grill with minimal seasoning. Let good food speak for itself.
  • Chicken vegetables and fish do not need to be marinated as long as pork or beef.
  • Get your grill hot, whether you are using an indoor grill pan, or an outdoor gas or charcoal grill, you should not be able to hold your hand over the grill for more than 3 seconds. Lubricate the grill if needed too much oil will cause soot and flare ups. Mark with attractive ‘diamond’ marks as discussed in class if it is a short cooking time item, otherwise meat will be better if it is rotated frequently on a grill (like a rotisserie). You may either test for doneness by temperature with a probe thermometer or by touching the item.
  • Roast/Bake
  • It’s very important not to crowd too much of the item in a roasting pan. This will create too much steam enveloping the product and will not create a dry environment for good caramelization or maillard reaction for meat.
  • If roasting a piece of meat like a whole chicken, it’s a good idea to place the chicken up on a metal rack or on big chunks of firm vegetables like onions, carrots and potatoes or winter squash. This will make a delicious raised ‘rack’ that you can eat!
  • Pre-heat oven to 350 degrees and after lightly coating the vegetables or chicken with vegetable oil or butter and your favorite seasoning, place in oven until an internal temperature for the bird has reached 165 (or 160 and let chicken rest and carry over cooking the rest of the way to prevent overcooking, or the vegetables are fork tender, but golden brown.