Cooking with dry heat include boiling pan boiling, roasting and baking, but, depending on which of these processes to use the principle is basically the same. In these processes, the food is cooked with exposure to the heat source and placing it in a closed furnace and subjected to heated air. When the dry heat is applied, the food is cooked must be heated to a temperature much higher than when moist heat is used. BLAZING. – The cooking process called hot is to expose directly to the heat source to cook food that is cooking over or in front of a clear bed of charcoal or a gas flame. The purpose of boiling is to keep the juices of food and develop the flavor. Why is a fast, foods that do not offer, for example, the meat is not expected to be fried, not hot because they make for softer fibers. Applying the cooking process, which is particularly suitable for the tender portions of meat and chickens for young people, the food industry exposed to intense heat in early burn any surface quickly and then keep juices. At the beginning of cooking, fry the article should be changed often, because then, once outside is browned, the heat is lowered, if possible, and a gas stove, and cook until the article can do. If boiling occurs on hot coals, you should continue to rotate throughout the process. While boiling gives a special taste of the food as it is applied, provided that they are not difficult, is not the cheapest way to cook. . PAN Gass. – Pan searing is an adaptation of the boiling method. E 'a cook in a hot pan Sissing-on top of the oven without the use of fat. In this process the surface of the steak, chop, or what foods may be, are quickly burned, after which the article is often turned and cooked slowly until done. The purpose of the Pan searing is the same for the grilling, and this exploitation, normally, when the fire is not the right fit for boiling. Roasting. – Originally the term meant to roast to cook over a fire, since the time of the stoves, almost all the food was cooked in the fireplace. Food that is roasted before the fire was put into a device that reflects the heat, the device is open on the page towards the fire and ended in the room. Roast was discontinued in this unit, turned slowly and then cooked by radiant heat – heat that is emitted in the form of rays – the principle is the same for the humiliating, but the question is different. Today, the term "roasting almost universally applied to actions both warm air and radiant heat. But much of what is called roasting is actually cooking. Baked goods to one or ordinary coal gas stove really cooked, but are said to be roasted, and a covered dish is misleading. The food is exposed to air in the cooking process is to be roasted in the true sense of the word. It is recommended to note that the success of roasting or boiling depends more on the shape of the product to be roasted or fried his weight. For this reason, often thick pieces of meat are usually chosen for the thin slices of roasting and boiling. Good results depend very much on the boiler selected for the roasting process. A major objective of the kitchen should be to save, or save all the food possible, ie whether through a process of reducing waste, in terms of cooking performance, should be chosen instead of the one that will bring the end of cooking process. Cooking. – With the cooking means cooking in the oven heated to temperatures between degrees Fahrenheit. As the term is often used in cooking the wrong direction, should understand the facts in the process completely. Both the geese and the original method of roasting, heat is applied directly, which is the food is exposed to direct heat source. Cooking actual deviate from these processes that take place in an oven or closed by means of hot air. Starch-rich foods such as breads, cakes and pastries, is almost always baked, and then other foods such as meat, fish and vegetables are exposed to this method of cooking. In fact, people who are able to cook with the oven more and more for things you previously thought would be cooked in other ways. But the name used in the process depends a bit 'on the costume, while the meat cooked in the oven is really back, is known as meat fried. It seems strange, but it is true that the ham in the oven has always been known as a brick, while the turkey cooked in the same way is said to be roasted.
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