Questions and Answers – Dry Heat Cooking
What is dry heat cooking? What are three forms of dry heat cookery? – unknown (9/98)
Dry Heat Cooking
From The Professional Chef
(A definitive textbook detailing the artistry of the chef)
Dry heat methods of cooking are intended for the better cuts of meat (steaks) that have little connective tissue and become readily tender when cooked. The two methods are not interchangeable as the economical cuts of meat are never at their best when cooked by dry heat. On the other hand, it is a waste of money and food to cook either cuts by any moist heat method.
The exceptions to this rule are extremely rare. Although some of the less tender cuts, such as chuck or bottom-round, are often ground (as hamburger) and then cooked by the the dry heat methods (either grilling or broiling).
Check out Linda’s Cooking Techniques for the Perfect Steak using the dry heat method.
Categories:Cooking Hints & Tips