Some cooking methods rely on dry heat without fats or oil. The food is cooked either by being directly applied to the heat source (grilling and broiling) or by indirect heat in an oven (roasting or baking). The result is a highly flavored outside and a moist inside.

• Grilling
• Broiling
• Roasting
• Baking
• Pan-Frying
• Deep-Frying

Grilling

Grilling and broiling are quick techniques that are used for naturally tender, portion size or smaller pieces of meat, poultry or fish. Grilling cooks with heat from a source below it. Some of the juices are actually reduced on the food while the rest drips away.

Broiling

Broiling is similar to grilling but uses a heat source above the food rather than below.

Roasting

Roasting is a way of cooking by indirect heat in an oven. Roasted foods are cooked through contact with dry, heated air held in a closed area, an oven. As the outer layers become heated, the foods natural juices turn into steam and and sink into the food more deeply. These juices are also called pan drippings. Larger portions of meat, whole birds and dressed fish can be roasted.

Baking

Baking is a term used for portion-sized foods that are cooked in the oven.

Pan-Frying

Pan-Fried foods have a richly textured crust and moist flavorful insides. Pan-fried food is almost always dusted or coated with batter or breaded. The food is fried in enough oil to come halfway or two thirds up its side. The food is cooked more by the heat of the oil than the direct contact with the pan.

Deep-Frying

Deep-fried foods have many of the same features as pan-fried foods, including a crisp, brown outside with a moist flavorful inside. However, deep-fried foods are cooked in enough fat or oil to completely cover them.