Cheat Sheet: Fundamental Cooking Methods (Dry Heat)
Dry-Heat Cooking Methods Overview
Method | Heat Source | Fat Amount | Best For | Key Technique |
Sautéing | Stovetop | Small amount | Tender cuts, vegetables | Quick cooking, frequent movement |
Pan-frying | Stovetop | Moderate amount | Breaded items, thicker cuts | Limited turning, golden crust |
Stir-frying | Stovetop | Small amount | Small pieces, quick-cooking | Constant movement, high heat |
Roasting | Oven | Little to none | Larger cuts, whole poultry | Dry, even heat, minimal handling |
Baking | Oven | Varies | Breads, casseroles, fish | Enclosed, even heat |
Grilling | Direct flame | Little to none | Steaks, chops, vegetables | Direct heat, minimal turning |
Broiling | Overhead heat | Little to none | Thin cuts, browning tops | Watchful cooking, quick results |
Oil Smoke Points
Oil Type | Smoke Point | Best Uses |
Extra virgin olive oil | 160-190°C (320-375°F) | Low-heat sautéing, no-cook applications |
Butter | 150°C (302°F) | Low-heat sautéing, sauces |
Coconut oil | 177°C (350°F) | Medium-heat cooking |
Canola oil | 204°C (400°F) | All-purpose cooking |
Vegetable oil | 220°C (428°F) | High-heat cooking, frying |
Avocado oil | 271°C (520°F) | High-heat cooking, searing |
Ghee (clarified butter) | 252°C (485°F) | High-heat cooking with butter flavor |
The Maillard Reaction: The Science of Browning
PROTEINS + SUGARS + HEAT (140-165°C/285-330°F) = HUNDREDS OF NEW FLAVOR COMPOUNDSRequirements for good browning: - Dry surface on food - Proper oil temperature - Don’t overcrowd the pan - Patience (resist moving food too soon)
Visual Cues for Pan Temperature
Visual Cue | Temperature | Best For |
Oil shimmers slightly | Low-Medium | Eggs, delicate foods |
Oil shimmers actively | Medium | Most sautéing |
Oil shows light ripples | Medium-High | Searing, stir-frying |
Oil smokes | Too hot! | Nothing (reduce heat) |
Sautéing Success Guide
1. Heat pan first
2. Add fat, wait until shimmering
3. Add food in single layer
4. Let it be (develop color)
5. Toss or flip when brownedCommon mistakes: - Starting with cold pan - Overcrowding the pan - Constantly moving the food - Using wrong fat for temperature
Pan-Frying Technique
1. Use enough fat (¼-½ inch)
2. Heat to proper temperature
3. Food should sizzle when added
4. Turn only once if possible
5. Drain on paper towels or rackTesting oil temperature: - Small bubbles form around wooden spoon handle - Small piece of bread browns in 60 seconds - Oil shimmers but doesn’t smoke
Stir-Fry Sequence
1. Prep everything before heating
2. Heat wok/pan until very hot
3. Add oil, swirl to coat
4. Add aromatics (garlic, ginger)
5. Add protein, cook until nearly done
6. Remove protein temporarily
7. Add vegetables (longest-cooking first)
8. Return protein to pan
9. Add sauce, toss to coat
10. Thicken if neededRoasting Temperature Guide
Food | Temperature | Doneness Test |
Chicken, whole | 180°C (350°F) | 74°C (165°F) internal |
Beef roast | 190°C (375°F) | 63°C (145°F) medium |
Pork roast | 180°C (350°F) | 63°C (145°F) internal |
Root vegetables | 200°C (400°F) | Fork tender |
Fish, whole | 190°C (375°F) | Flakes easily |
Roasting tips: - Preheat oven completely - Use shallow pan with low sides - Position rack in middle of oven - Allow meat to rest after cooking
Baking Success Factors
1. Follow recipe precisely
2. Measure ingredients accurately
3. Understand your oven's hot spots
4. Position racks appropriately
5. Minimize oven door openingRack positions: - Upper third: Browning tops - Middle: Even cooking - Lower third: Browning bottoms
Grilling Method Comparison
Method | Setup | Best For |
Direct grilling | Food placed directly over heat | Quick-cooking items, searing |
Indirect grilling | Food placed away from heat | Larger items, slower cooking |
2-zone fire | Hot and cool zones | Flexibility, searing then finishing |
Grilling tips: - Clean and oil grates before cooking - Create temperature zones - Use tongs, not forks (prevents juices from escaping) - Let meat rest after cooking
Broiling Quick Guide
1. Position rack 10-15cm (4-6") from element
2. Preheat broiler 5-10 minutes
3. Use appropriate cookware
4. Watch constantly
5. Flip halfway through if neededBroiling tips: - Leave oven door slightly ajar for gas ovens - Use broiler-safe pans (no plastic handles) - Pat food dry before broiling - Use for quick cooking or finishing dishes
Meat Doneness Guide
Doneness | Beef | Lamb | Pork | Poultry |
Rare | 52°C (125°F) | 52°C (125°F) | Not recommended | Not safe |
Medium-rare | 57°C (135°F) | 57°C (135°F) | Not recommended | Not safe |
Medium | 63°C (145°F) | 63°C (145°F) | 63°C (145°F) | Not safe |
Medium-well | 68°C (155°F) | 68°C (155°F) | 68°C (155°F) | Not safe |
Well-done | 74°C (165°F) | 74°C (165°F) | 74°C (165°F) | 74°C (165°F) |
Troubleshooting Common Issues
Problem | Possible Cause | Solution |
Food sticking to pan | Pan not hot enough | Heat pan before adding oil |
Burning outside, raw inside | Heat too high | Lower heat, finish in oven |
Pale, soggy food | Overcrowded pan | Cook in batches |
Dry, tough meat | Overcooked | Use thermometer, rest after cooking |
Uneven cooking | Oven hot spots | Rotate pan halfway through |
Smoke and burning | Oil past smoke point | Use higher smoke point oil |