How is heat transferred in dry cooking techniques?
Dry heat cooking methods include broiling, grilling, roasting, baking, sautéing, pan-frying, and deep-frying.
The five ways heat cooks food. Food gets hot when molecules vibrate so fast that their temperature rises. Heat is transferred to food by means of conduction, convection, radiation, excitation, and induction. The processes have been described this way: Conduction is when your lover's body is pressed against yours. Convection is when your lover blows in your ear. Radiation is when you feel the heat of your lover's body under the covers without touching. Excitation is when she talks dirty to you on the phone. And induction is when she gives you electric socks.
Baking. Cooking with dry heat in an enclosed vessel such as an oven or in a large lidded pot.
Convection is when heat is carried to the food by a fluid such as air, water, or oil. Cooking hot dog in your kitchen oven where it is surrounded by hot air or deep frying it is convection. The interior of the meat, however, is cooked by conduction as the heat travels through it.
Radiation is the transfer of heat by direct exposure to a source or energy. Grilling a hot dog directly over hot coals is cooking mostly with radiant heat with the exception of the parts touching the hot grates. They cook by conduction. That's where the grill marks come from.
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