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Dry-Heat Cooking Methods
Gordan Ladd's Kitchen
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Sautéing The sauté method requires little oil with high heat, the reason why little oil is needed because the high temperature prevents moisture from escaping, also avoid the oil from splattering and potentially causing a fire. YT: https://www.youtube.com/watch?v=CTyV3JExDT8&t=2s
Pan-Frying The pan-frying methods are to cook ingredients over medium-high heat, and the process needs more oil than other cooking methods as it is to prevent losing the moisture releasing from the ingredients.
Gordan Ladd's Kitchen
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Roasting & Baking
The roasting and baking methods are done by the oven which uses air or convection that transfer heat to the ingredient. Many people often think a convection and conventional oven are the same, but they are not. A convection oven uses fan mode to evenly spread the heat around, cook the ingredients evenly and faster. Click on the link to check out our quick guide for the best countertop convection oven in the market right now.
Grilling Grilling is using the dry-heat method that cooks the food ingredients on a griller. It is ideal that the ingredients are cut into smaller pieces. Constant monitoring is highly required in this cooking method as you do not want to burn your foods!
Gordan Ladd's Kitchen
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Broiling The broiling method is similar and almost reverse to grilling cooking process. Broiling uses radiant heat from an over heat source, and the foods that to broil would be placed on a pre-heated metal grate, and the heat above would cook the food while the grill below marks it. YT: https://www.youtube.com/watch?v=rSHPkVZ0sFA
Deep-fat/ Deep Frying
This is another favorite method of cooking. I often think that deep-frying was a moist-heat method, but I was wrong! It is rather a dry-heat method. Deep-frying requires extremely high temperature which can be as high as 200°C. The heat allow the food to be cooked and browned faster.
Gordan Ladd's Kitchen
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Contact Details:
Gordan Ladd’s Kitchen
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Gordan Ladd's Kitchen
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