Cooking with dry heat includes broiling, pan broiling, roasting, and baking; but, whichever of these processes is used, the principle is practically the same. In these processes the food is cooked by being exposed to the source of heat or by being placed in a closed oven and subjected to heated air. When dry heat is applied, the food to be cooked is heated to a much greater temperature than when moist heat is used.

BROILING.–The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim in broiling is to retain the juices of food and develop flavor. As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.

. PAN BROILING.–Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.

ROASTING.–Originally, the term to roast meant to cook before a fire, because, before the time of stoves, practically all food was cooked in the fireplace. Food that was to be roasted was placed before the fire in a device that reflected heat, this device being open on the side toward the fire and closed on that toward the room. The roast was suspended in this device, slowly turned, and thus cooked by radiant heat–that is, heat given off in the form of direct rays–the principle being the same as that of broiling, but the application different. Nowadays, the term roasting is almost universally applied to the action of both hot air and radiant heat. However, much of what is called roasting is in reality baking. Foods cooked in the oven of an ordinary coal or gas range are really baked, although they are said to be roasted, and a covered roasting pan is a misnomer. Food must be exposed to the air in the process of cooking if it is to be roasted in the true sense.

It may be well to note that successful roasting or broiling depends more on the shape of the article to be roasted or broiled than on its weight. For this reason, thick, compact cuts of meat are usually selected for roasting and thin cuts for broiling. Good results also depend very much on the pan selected for the roasting process. One of the great aims in cooking should be to save or conserve all the food possible; that is, if by one process less waste in cooking results, it should be chosen rather than one that will result in loss at the end of the cooking process.

BAKING.–By baking is meant cooking in a heated oven at temperatures ranging from  to  degrees Fahrenheit. As the term baking is frequently used in a wrong sense, the actual conditions of the process should be thoroughly understood. In both broiling and the original method of roasting, the heat is applied directly; that is, the food is exposed directly to the source of heat. Actual baking differs from these processes in that it is done in a closed oven or by means of heated air. Starchy foods, such as bread, cakes, and pastry, are nearly always baked, and gradually other foods, such as meats, fish, and vegetables are being subjected to this method of cooking. In fact, persons who are skilled in cooking use the oven more and more for things that they formerly thought had to be cooked in other ways. But the name that is applied to the process depends somewhat on custom, for while meat that is cooked in the oven is really baked, it is usually termed roasted meat. It seems strange, but it is nevertheless true, that ham cooked in the oven has always been termed baked, while turkey cooked in exactly the same way is said to be roasted.



Thanks to Jackson Sloat for contributing this article to our Culinary blog:

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Can you answer Missy H’s question about Culinary?:

I don’t hate cooking, but I hate the inconvenience. A few times a week, I don’t mind. But I dread the thought of cooking dinner every day. Unfortunately, due to health issues my husband and I need to start eating home cooked food more - no eating out, no processed foods. What are your personal tricks for making cooking faster, more interesting and more fun everyday?

School Of Culinary Arts

If you are considering a culinary career, you are probably wondering what you can expect from such career. Becoming a chef is not easy. In fact, it can be challenging. You could probably say that it is not really for everyone. This is why you need to read some basic chef career information before you actually decide to pursue a career as a chef. After all, a culinary education does not come cheap and it’s not easy to find an apprentice program. Therefore, you should thoroughly familiarize yourself with the requirements and process.

Do You Have What It Takes

Getting all the necessary chef career information is not enough. You need to have a passion for cooking. For instance, do you get compliments from friends and relatives for your dishes? Do you often hear people telling you to pursue a culinary career or to put up a restaurant business? Do you find yourself spending hours watching culinary shows? Do you often get asked to prepare special dishes for important events? Do you enjoy cooking and experimenting with different kinds of cuisines?

If you answer yes to all these questions, then you have a passion for cooking. You certainly have the right attitude to succeed. Sometimes, it is not even fun especially if you are really working in a busy restaurant. However, if you have this passion, you will certainly enjoy pursuing a culinary career.

Benefits of a Chef Career

If you are looking for chef career information, you are likely looking for the benefits of this career. Of course, there is the obvious benefit – you get paid for doing something that you love to do. It is really great to actually love your work. You will never feel like reporting for work is a drag. Long hours baking or whipping up delicious meals go by hardly noticed.

There is a great sense of accomplishment attached to being able to create delectable or mouthwatering dishes. The best thing about this is that you actually get paid for cooking these dishes! It is also extremely satisfying to see people enjoying the meals that you prepare. It is certainly enjoyable to hear a customer praise you for a delicious hearty beef stew or your pan fried fillet of red snappers. It is even more satisfying to have you recipe featured in a food magazine or to have a great review from a food critique.

The Chef Stressors

When looking for chef career information, it is also advisable that you familiarize yourself with the job drawbacks. Again, it is not easy to pursue a culinary career. It will require you to stand on your feet for several hours on a daily basis. There is often no time for rest. This is not a laughing matter. It is exhausting. You may not notice it if you enjoy your work, but you will certainly feel the exhaustion at the end of the day. This is why it is not really a job for everyone. In truth, the long hours of work are also one of the drawbacks to this career.

Another drawback is the kitchen environment. You can hardly find a kitchen that is sweet and breezy. A busy kitchen is often hot and noisy. You need to prepare to sweat. You will often find yourself cooking over an open flame or opening hot ovens. You will have to deal with grease as well on a daily basis. The job is often associated with burns, cuts and bruises. You will likely find yourself being burned a number of times. This is expected considering that you will be dealing with boiling liquids and simmering oils. You will have to handle knives and blades on a daily basis, so it’s fairly common to find your fingers and hands with nicks and cuts.

Many people imagine themselves becoming celebrity chefs. It’s a nice thought, but this is not what often happens. Just because you have a certification from a prestigious culinary school does not necessarily mean that the Food Network will give you your own show. It doesn’t mean that you will be earning thousands and thousands of dollars a week. Of course, this is a good dream, but if you will bother with any chef career information, you will know otherwise. Of course, you can always do your best to make it big. Perhaps, Lady Luck will smile at you and you can end up with your own cooking show. However, you need a lot of luck and you need to work really hard for this.

There is more to a culinary career than stirring pans and chopping onions. This is why it is important that you get hold of chef career information like this before you actually make your decision, so you will know what to expect.



Thanks to ProChef360Blog for contributing this article to our Culinary blog:

Requirements To Become A Chef

Can you answer Bloatedtoad’s question about Culinary?:

I cook my fully thawed turkeys with dressing in it at 450 °F sealed in aluminum foil. I throw away the timer and I don’t open it at all until it’s done. I’m trying to develop a simple chart with a sliding scale so can take the turkey weight and cross reference it with the cooking time when I bake it. I usually bake a 20 pounder for 3 1/2 hours and it comes out perfect. I did a 17 pounder once at about 3:06 and it came out perfect. However when I did a 24 pounder at 4 hours (my straight line estimate) that wasn’t enough. So maybe a curve would be better than a straight line. However I really don’t know. If you have worked out perfect cooking times for various weights of turkey with dressing in it I’d like your input. It doesn’t bother me what temperature you do yours (350 °F or whatever) as long as you have worked out the perfect time for cooking all your various turkey weights while cooking in a similar manner to the way I do. It would give me useful information that I could work with.

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Ingredients list: 1 lb of bacon if you are going to prepare the US version, 1/4- 1/2 lb of pancetta or prosciutto, they both have a very strong flavor so use sparingly depending on your tastes. 1 lb of linguine, 2-3 eggs, 1/4-1/3 cup of Italian parsley fresh if available, a really good parmesan cheese grated, salt and fresh ground pepper to taste.

1. Cut your pork products into lard-on strips, or 1/4″ strips and then saute/render your pork product that you desire in you dish. You want to get the pieces crisp but not too done. Remove the cooked pork with a slotted spoon and pat dry and hold for later.

2. You will get your water going for your pasta. Follow the instructions on the box for your pasta. Just remember to salt your water. Stir in the pasta and make sure it is fully covered with the water. Cook until done but not overcooked. You will still want some bite to the pasta or al dente- firm to the bite. You can bite into the pasta, look at the center and you will see whether it is done or not by noticing the center. If it is not the same color all the way through then it is still not done. Practice makes perfect on this step. But you will definitely now if it is overcooked, it will be mushy and will fall apart on you.

3. You will first want to have a separate pot of simmering or close to boiling water. You will want to add the eggs to this water only for about 20-30 seconds to kill any bacteria such as salmonella. Remove from the water and rinse and then immediately break into bowl. Beat the eggs very well or thoroughly in a mixing bowl that you can serve this dish in.

4. When the pasta is fully cooked, drain it and try to remove all excess water. Do not rinse!

5. Put the drained pasta into the serving dish with the eggs and toss the pasta into the egg mixture. The heat from the pasta will cook the egg mixture. Just make sure you stir well, but be careful not to cut your pasta.

6. Add your pork products, parsley and cheese at this point and give it another toss. Plate it up, pour yourself and guest some wine, and break bread together.

This is a very classical Italian dish as I stated before. Just take precautions when preparing the egg mixture. And I hope that you enjoy this dish, if you like you can use bacon or sausage and eat for a breakfast meal served with danish or some type of bread. Ciao!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue



Thanks to Chef Shelley R. Pogue for contributing this article to our Culinary blog:

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