Dry Cooking Methods 2

Food Preparation & Nutrition: AQA GCSE, topic 3.1.5

Dry Cooking Methods - Grilling

We grill foods using dry heat. Grilling uses higher temperatures than either roasting or baking.

Commonly grilled foods include cheeses (e.g. halloumi), small chunks of meat (e.g. chicken strips or beef burgers), fish (e.g. salmon) and vegetables (e.g. peppers).
Grilling crisps the outer layer of food, which turns golden as it crisps up.
During the grilling process, fat leaves and drips off of foods.
Barbecuing is a bit like grilling, except barbecuing cooks food more slowly (as it uses lower temperatures) and heat energy is transferred through radiation from hot coals.

Food easily burns.
Food may cook unevenly because of the high heat (e.g. the outside cooks while the inside stays raw).
Cross-contamination can occur while barbecuing cooked/raw meats simultaneously.

Dry frying doesn't use any oil or fat. It's healthier than stir-frying or shallow frying.

Dry frying is good for foods high in natural fat, like steak, because once the fats melt they start cooking the food.
Other foods that can be dry-fried include beans, spices and nuts. Dry frying releases oils, which makes the food more flavoursome. Some people call this dry roasting.
Temperature is important. A lower temperature should be used at first so that the food doesn't burn. Once the fat has melted, a higher heat can be used.

Relatively healthy (compared to other forms of frying) - doesn't require added fat or oil.
Can help to give nuts, spices and seeds a unique aroma.