Checklist: Fundamental Cooking Methods (Dry Heat)
Preparation for Dry-Heat Cooking
Select appropriate cooking method for your ingredients
Ensure ingredients are at proper temperature (e.g., meat at room temperature)
Pat ingredients dry when needed (especially for searing/browning)
Season ingredients appropriately before cooking
Prepare all equipment needed for chosen method
Select appropriate fat/oil with correct smoke point
Preheat cooking vessel or oven adequately
Sautéing Preparation
Choose appropriate pan (heavy-bottomed, proper size)
Heat pan before adding fat
Add appropriate amount of fat (should shimmer but not smoke)
Ensure ingredients are similar size for even cooking
Prepare ingredients to be added in proper sequence
Have tools ready (spatula, tongs, etc.)
Sautéing Execution
Add food in single layer (avoid overcrowding)
Allow food to develop color before moving
Toss or flip food at appropriate intervals
Adjust heat as needed throughout cooking
Remove food at proper doneness
Consider making a pan sauce with fond (browned bits)
Pan-Frying Preparation
Select heavy-bottomed pan of appropriate size
Add enough fat (1/4 to 1/2 inch up sides of pan)
Heat oil to proper temperature
Prepare breading station if using coated foods
Have splatter screen ready if needed
Prepare draining setup (paper towels or rack)
Pan-Frying Execution
Test oil temperature (bubbles around wooden spoon)
Add food carefully to prevent splatter
Maintain proper oil temperature throughout cooking
Turn food only once if possible
Drain properly on paper towels or rack
Season immediately after cooking if needed
Stir-Frying Preparation
Cut all ingredients uniformly for even cooking
Arrange ingredients in order of cooking time
Prepare sauce and cornstarch slurry if needed
Heat wok or pan until very hot
Have all tools and ingredients within reach
Prepare serving dish/container
Stir-Frying Execution
Add oil and swirl to coat cooking surface
Add aromatics first (garlic, ginger, etc.)
Cook ingredients in proper sequence (longest cooking time first)
Keep food moving constantly
Add sauce at appropriate time
Thicken if needed with cornstarch slurry
Roasting Preparation
Preheat oven thoroughly
Select appropriate roasting pan (not too deep)
Prepare ingredients (trussing, seasoning, etc.)
Consider using a rack for air circulation
Have thermometer ready for checking doneness
Prepare any basting liquid if needed
Roasting Execution
Place food in preheated oven
Position rack appropriately (middle for even cooking)
Baste if recipe calls for it
Rotate pan halfway through if needed for even cooking
Check temperature in thickest part
Allow appropriate resting time after cooking
Baking Preparation
Preheat oven thoroughly
Prepare baking dish/pan as directed (greasing, lining, etc.)
Follow recipe mixing instructions precisely
Position rack appropriately before heating oven
Have testing tools ready (toothpick, thermometer, etc.)
Baking Execution
Place food in preheated oven
Avoid opening oven door frequently
Rotate pan halfway through if needed
Test for doneness using appropriate method
Allow proper cooling time if needed
Follow recipe instructions for removing from pan
Grilling Preparation
Preheat grill adequately (gas: 10-15 min, charcoal: until coals are gray-ashed)
Clean and oil grates to prevent sticking
Create temperature zones (high heat for searing, medium for cooking)
Have tools ready (tongs, spatula, brush, etc.)
Prepare any marinades or sauces
Have a clean platter ready for cooked food
Grilling Execution
Place food on appropriate heat zone
Limit flipping (once or twice is usually enough)
Move between heat zones as needed
Apply sauces at appropriate time (often toward end)
Check doneness with thermometer if appropriate
Allow proper resting time after cooking
Broiling Preparation
Position rack properly (usually 10-15cm/4-6 inches from element)
Preheat broiler (usually 5-10 minutes)
Use appropriate broiler-safe cookware
Prepare ingredients (patting dry if needed)
Have oven mitts and tools ready
Broiling Execution
Place food under preheated broiler
Watch constantly to prevent burning
Flip food halfway through if needed
Remove promptly when done
Allow appropriate resting time if needed
Temperature Management
Learn visual cues for oil temperature
Use thermometer for precise temperature readings
Understand carryover cooking (food continues cooking after removal from heat)
Adjust heat source as needed during cooking
Allow appropriate resting time for proteins