Understanding Heat Transfer IS Cooking

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Controlling Heat Transfer in Cooking

helps you anticipate the end result.

There are two types of Heat Transfer:

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Conductive is from single source direct heat. In Saute procedure, for example, we use conductive heat. This form of heat is like your BBQ grill, broiler or stove top.
Convective is when heat is spread through the movement of air, steam, or liquid. Stirring is a form of convective cooking. Your oven and most moist cooking methods use convective heat.

Dry vs. Moist Heat Transfer Methods:

Dry Heat Methods

Roast and Bake
Surrounding foods with hot, dry air. Roasting applies to meat and poultry. Baking applies to breads and pastries. Cooking uncovered is essential to dry heat.

Barbeque
Dry heat created by wood or coals. This imparts a distinct flavor due to smoking fats.

Smoke-Roasting
This imparts the flavor of the type of wood used. Items cook at lower temperatures for a longer time and must be covered to retain moisture and cause convection.

Broil
Broiling is cooking with conductive heat from above. Move the product closer to heat source to increase temperature.

Grill, griddle
Conductive heat transfers through the bottom of the cooking surface in grilling.

More Dry Heat Methods

Saute:To cook quickly in a small amount of fat. Saute uses liquid fats (oils) to transfer heat to food. When using this procedure, always preheat the pan and do not overcrowd the pan. Meats are often dusted with flour which prevents sticking and leaves roux for gravy

Pan Frying
Uses liquid fats to transfer heat to food. This differs from saute in the amount of fat used

Deep frying
Cooking food submerged in hot fat

Pressure frying
decreases boiling temperature of the water in food so that foods cook faster

Moist Heat Cooking Methods

Boil
liquid bubbling rapidly, greatly agitated. Water boils at 212 degrees, never higher.

Simmer
To cook in gently bubbling liquid - temperature of 180 to 205 degrees.

Poach
To cook in a small amount of hot liquid - 160 to 180 degrees. Used for delicate foods

Blanch
To cook partially, briefly. Cold blanch – to bring item in cold water to boil. Dissolves blood, salts or impurities.
Blanching is commonly used to remove the skin from a tomato prior to cooking:

Steam
Exposing food directly to steam. Wrapped food steams in its own moisture. Ideal for vegetables because it retains nutrients.

This video explains the basics of heat transfer - what you need to know - take a look:

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