Searing is excellent for fish such as salmon, pork and chicken like Blackened Chicken and Creole Lentils. Searing is a way to brown meat or fish quickly. To sear, place the food in a hot skillet, under a broiler or in a very hot oven. The high heat keeps the food moist inside but creates a nice brown crust on the outside. Use a little oil to help create this crust. After searing for a minute or two, lower the temperature so the food can cook all the way through. Sautéing is great for vegetables like in Teriyaki Rice Noodles with Veggies, tofu in a sweet chili tofu stir fry or chicken or beef tenders. Sautéing and stir-frying are forms of frying, but use smaller amounts of oil and higher temperature than pan-frying and deep-frying. To stir-fry or sauté, cook foods directly on high heat on your stove top and stir frequently. Roasting is often used for roast beef like prime rib, whole or cut up chicken pieces and pork like this Pork Tenderloin and Glazed Carrots, and vegetables like these Parmesan Carrot Fries. Roasting is usually done in the oven, which allows the dry heat to circulate and evenly cook the food. Roasting is different than baking because it usually requires a high temperature at the start of cooking so that you get a crisp, brown surface. After a brown surface is formed, lower the temperature until the food cooked reaches a safe internal temperature that you measure with a food thermometer. Fish also bakes well topped with fresh vegetables and herbs like this Mediterranean baked fish. Baking works well for meat dishes, like these Green Meatballs. Baking is the slowest cooking method with dry heat. If you have a convection oven you may notice food bakes faster. This is because there are more fans to circulate the warm air inside the oven. Like grilling, broiling is an excellent technique for different cuts of meat like the loin or chops of beef, lamb or pork. Try chicken pieces like the thighs, breasts or legs, or fish like this tasty Tandoori haddock. Vegetables can also be prepared by broiling, like this mushrooms broiled with thyme.īaking uses the oven just like broiling, except food is surrounded with heat. Air moves around inside the oven, which bakes the food. Just watch your food carefully as it will heat up quickly. To broil, place your food on the top rack of your oven and set it to broil. You can also broil foods in a toaster oven. Broiled food cooks quickly and evenly because it is exposed to very high heat for a short amount of time. Try these healthy and delicious recipe ideas that use the grill. If you don’t have a barbeque, you can still grill foods using a griddle or grill pan on your stovetop, or an indoor grill (like a sandwich maker).īroiling is very similar to grilling, but uses oven heat from above (instead of below). Grill ground beef burgers or beef steaks, marinated chicken breasts and fish like salmon. Kebobs with vegetables and meat or vegetables and tofu are also prepared well using the grill. Use a hot grill to make sure that food doesn’t stick and use a lid to cook foods quickly. Barbequing is a common grilling technique. Grilling uses heat from underneath to cook the food. Grilling, broiling, baking, roasting, sautéing or stir-frying, and searing are the different ways to cook using dry heat: There are many ways to cook with dry heat Browning is more than just colour in your cooking. Browning adds flavour, savory crusts, and appealing aromas. Just be careful not to over brown (burn) your food as that will leave an unpleasant taste and could be a health risk.
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