This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant heat. The temperature is then lowered to between 425 and 450F to cook through the meat or vegetables.
This prevents most of the moisture being cooked out of the food. Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F. This means cooking your food in fat – there are several variations of frying: The dry heat involved in the baking process makes the outside of the food go brown, and keeps the moisture locked in.īaking is regularly used for cooking pastries, bread and desserts. This involves applying a dry convection heat to your food in an enclosed environment. Here are the most basic cooking techniques to help you survive your first culinary year as a university student.
