0:04 [music] Welcome you all to the second week of the course on basics of food and nutrition. Part three video will follow on the dry heat methods of cooking. At the end of the session, the student will be able to understand the concept of dry heat cooking methods. Identify the different types of dry heat methods. Explain the principles involved in dry heat cooking. Recognize advantages and limitations of each and every dry heat cooking method. Apply suitable methods for different food preparations.
0:51 So coming to the uh conceptual framework of this particular uh session. Dry heat cooking is nothing but using air fat or direct heat without water. Unlike to the moist heat cooking method, moist heat cooking involved water as a base for cooking. Heat transfer occurs through conduction, convection and radiation process. It leads to moisture loss and a formation of a crisp texture. It enhances the flavor and browning reaction takes place which is nothing but caramelization and milard reaction.
1:36 This particular selection of method depends on the type and the desired outcome. So dry heat cooking method is a good form of uh using air fat or direct heat without water. When it comes to dry heat cooking method, we normally refer to different methods of cooking that uses only heat without water or steam. This particular method of cooking is transferred via hot air or direct contact or fat as we can see in the pictures given here. So you can see how the color and flavor is retained and the effects and results are also seen here. When it comes to the texture, common methods would include roasting,
2:21 grilling, baking, sautéing and frying. The dry heat cooking method also promotes the browning and development of the flavor. As we can see in this particular picture here, this results in the crisp texture and appealing color of foods. Thereby the common methods that had caused these effects include roasting, grilling, baking, sautéing and frying. Coming to the first method which is nothing but the roasting method. Roasting is a dry heat cooking method which is a common day-to-day practice that we normally do with the everyday cooking where food is cooked without water using dry heat and food is heated in a metal pan or over flame without
3:08 covering and which allows the food to be evenly heated. The main heat transfer occurs via conduction and radiation. Examples of this particular roasting method includes you must have heard roasting ground nuts, spices and coffee beans. So that is depicted here in the pictures as well. This particular process will enhance the flavor and aroma of the food. You must have seen people roasting grown nuts under uh sand keeping a metal pan over it. So these things does not have any form of cooking with water. So it's only dry heat which
3:54 occurs using uh conduction and radiation method. We can still have many more food items that can be roasted also. The common food items that are listed here are ground nuts, spices and coffee beans. Coming to the merits and demerits of this particular roasting method. As mentioned previously, this particular method will improve the taste, flavor and texture of the food. And if you see the spices, the spices are easier to grind into powder if it is roasted prior. And it's the most simplest and quickest method of uh cooking.
4:39 When it comes to de uh merits or disadvantages as you can see in the picture also we can see that the food can get burnt or scratched very easily and there may be some loss of nutrients due to high heat. As we discussed in the previous uh week heat liable and heat stable nutrients are there. So when it is exposed to high heat some nutrients like B some vitamins can can get lost if it is overeated or high highly eaten. So the main disadvantage is you have to be constantly looking at the food while cooking. You just have to give a proper attention so that it does not get burnt
5:24 or scorched easily. Next we move on to the method called grilling or broiling which is also a common method you must have seen in shops where you can see electric grill or uh dry heat using charcoal and all that. So that's another form of cooking is uh coming under dry heat method of cooking. This particular method uses a gas or an electric grill. Glowing charcoals on open fire which is the most commonly used method of cooking food and you you must have heard about barbecue and all that that all comes under this particular method of cooking. Food is placed on a grill or a grate over a red hot surface or flame.
6:10 Heat transfer occurs only through radiation. here and this particular method of cooking enhances the flavor, appearance and texture of the food. Examples would be corn. You can see that [snorts] commonly in beachside where you can see the grill being kept and the corn is uh heated over that. Paneer, chicken and fish are also some of the examples that can be grilled or broiled. using this particular method. When we talk about merits, see this particular method uses a very minimal oil or even no fat also. So that's a very good way of uh
6:56 controlling the fat in your diet. And when somebody wants to reduce weight, this particular grilled method would be a better option compared to the other way of cooking. And similarly it gives some smoky flavor and attractive appearance to the particular food and it's a very quick method of cooking. Also when we talk about the demerits food may burn easily if it is not monitored in the sense you have to be very careful with the process of heating using grill or broiling method because you have to look into it. [snorts] If it is not given adequate attention the food may get burnt easily and thereby the food
7:43 may get spoiled or charred. It requires a special equipment called grill. So you may have to purchase this equipment to process the food which has to be uh cooked via via this particular method. And there is also a risk of uneven cooking. So you have to uh for example corn you have to use your your hands properly to make that and rotate it properly so that it gets cooked evenly. That is the main disadvantages of uh grilling over here which is given in the picture as well. The third method of cooking is nothing but toasting. Toasting commonly we use in day-today
8:28 life where you can see that toasting is a process where bread slices are kept under the grill or between two heated elements so that both the sides are subjected to brown at the same time. So common example would be uh toasting a sandwich uh toasting bread slices which is commonly done uh by common public. A temperature control can be maintained to bring the fitness in the degree of the browning. So you can have a temperature control if you use a toaster or a griller or a sandwich maker. So food is placed between or near a heat surface or a heat source so that the food gets cooked uniformly. That's the main
9:13 process. Heat transfer occurs mainly through radiation similar to the uh process of grilling or broiling. Here also heat transfer occurs only through radiation process. It basically improves the flavor, crispness and color of the food. when the food is getting toasted. Examples would be bread slices, nuts and spices. So all these things are toasted and you can give a good flavor, crispiness and color to the food when the food is getting toasted. Here coming to the merits, it enhances the taste and aroma. So the
10:01 flavor and the aroma of the toasted food will be very good and it produces uniform browning. So there is no uh way of uh ununiformity that you can see here. The food gets browned very uniformly and it's the most quick and the simplest method of cooking. Also coming to the demerits, the food can burn easily and it may cause some nutrient loss due to heat. So when the food is getting uh burnt in a high flame, there are some nutrients that may be lost due to high heat like vitamin C and all that. So definitely we should look into that and it also requires careful monitoring. If
10:48 the food temperature is not under control instead of browning it may get charred also. So that requires a little more careful monitoring when it comes to the toasting of bread, bread slices, toasting of uh nuts and all that. So you can see how a person is uh able to find out the positivity here, positive merits or positive advantages here. So you can see there there are less oil also being used. So that is the greatest advantage of this particular method of cooking. So we have uh so far we have learned about uh roasting, grilling and toasting. The next method
11:34 is the most common one which is a baking. Usually this method of cooking food involves a dry heat method in a closed space. For example, in the preparation of a cake, heat gets radiated from the metal lining of the oven which gets circulated by the convection current. So for baking, it is usually the convection process. Whereas in the grilling and the toasting method, it is the radiation process that was being followed. As you can see, food is placed uncovered in trays or pans inside an oven. So for this particular baking process we need an oven OTG or oven toaster griller or a microwave oven where you can see heat gets transferred
12:22 across through the convection process which is nothing but hot air gets circulated inside the space. It produces very light texture. Flavor is very uh good and there is a uniformity in the cooking process. Examples would be bread slices, biscuits pastries cakes all are being used baking process. So you can see how baked breads are being there. So all these processed items, baked items can be done using this particular process. Coming to the merits, it gives the uniform cooking and texture. It enhances the flavor and appearance of
13:08 the food. It requires less oil compared to frying. So that's the major uh merit I would say when it comes to the baking process. The merits are like uh it needs a special equipment which is an oven. Though we can try uh baking a cake in a pressure cooker or a a convection process where you can add some sand or salt inside the cooker and you can make it using a bo double boiling technique. But again without water you have to use either sand or salt. But the output of the particular product using these equipments compared to oven is a different step altogether. So we
13:57 require a special equipment that is a major disadvantage. And if you see compared to the other pro methods of cooking like roasting, toasting, grilling, this particular baking method is really time consuming it compared to the other methods. So it takes a longer time. So for baking a cake, it may take about 30 minutes to 45 minutes based on the uh type of cake that is being baked. Incorrect temperature may spoil the product. So you have to set the proper temperature, preheat the oven and then only we have to go for the any type of baked product. So if there is an incorrect temperature that is being followed that will adequately spoil the product. Next we
14:42 move on to the process called sautéing. Sautéing uh is a dry heat cooking method where it uses a very small amount of oil or fat only. So that's the major uh process that we follow for sautéing. Food is cooked in a shallow pan over low to medium heat with continuous stirring. So you have to continuously stir the food with having a low to medium heat and heat transfer occurs mainly through conduction. Unlike the other methods, this particular method uses a conduction process which [snorts] is one of the heat transfer technique. So we have conduction, convection and radiation.
15:28 Convection method was seen in the baking process whereas the roasting, grilling, toasting everything uses uh the uh radiation process. This particular step of cooking helps to retain the moisture content of the food because we are using a very small amount of oil or fat in it. This will also enhance the flavor and texture of the particular food. So that makes it really uh flavorsome and palatable food. That's the major advantage of this particular method of cooking which is nothing but the sautéing method. Examples would be uh most of the vegetables that we use are stir fried or sauteed. Paneer is being sauteed. Small meat pieces can be done
16:16 by this method of cooking. [snorts] So all these techniques are really good in uh preserving the nutrients and enhancing the flavor, retaining the moisture. Also the flavor and uh consistency is really good when it comes to the sautéing method. So what are the advantages of this particular process of cooking? It uses very minimal oil making it really healthier. As I said in the previous uh slide, you can still make it a very minimum oil. For those who want to reduce weight or those who want to maintain the weight can still use this particular method of cooking because it uses very minimal uh level of oil uh and making it really healthier. It is the
17:02 most quick method of cooking and it retains the nutrients, color and texture as well. Every method of cooking has its own merits and disadvantages. So when it comes to disadvantages, it requires constant stirring and attention. It is not suitable for large food pieces. You have to use very small food particles so that it gets evenly cooked and it gets very minimum oil. food may get burnt if the temperature is really high. So you have to understand that this particular method of sautéing is used for very minimal purpose like vegetables, paneer and it need not be used for large food particles. And the last method of cooking under uh
17:50 the dry heat method is frying. Frying is a dry heat method of cooking where the food is cooked in hot oil or fat. If you see there are two different types of frying. One is deep frying and other one is shallow frying. Deep frying is food is immersed in the oil and whereas shallow frying is the oil is very limited over there. So the food is partially cooked using the oil. Heat transfer occurs through conduction and convection here. And uh when we talk about oil as a base of cooking or frying, it gives you that crispy texture and the rich flavor. So it becomes a really palatable food when it comes to
18:37 the fried food item. So most of the people prefer this frying method because it gives you that texture, crispy texture and rich flavor. But again when we talk about the health health concerns almost eating a fried item every day is not really healthy but once in a while with moderation you can still have any type of fried item but again you should know your limitations as well. Example of fried item French fries, chips, baji and bunda is which is commonly uh consumed as a deep fried item and the food gets cooked via conduction and convection process here. So you either
19:24 immerse the food deep into the heated oil or partially cook as a shallow fryer. Also these two techniques are normally considered as deep frying and shallow frying. So since the merits are already told it enhances the taste, flavor and texture. It produces crispy and appealing food and demerits are it is rich in fat and calorie content. Similarly, it may cause some health issues if you're consuming it on a regular basis or frequently. Oil may degrade on repeated heating. So if you're trying to heat the same oil and you eat the same food, it may have lose its property and the oil may get degraded also.
20:11 So uh coming to the picture here, you can see how the deep frying uh is taking place. You can see it enhances the flavor, taste and texture. Similarly, always if somebody is asking you for a deep fried food, prefer a shallow fried food. Again everything should be in moderation that can be uh considered in your day-to-day diet. So uh in summary of this particular uh session on comparison of dry heat methods, roasting uses direct heat and it enhances the flavor. Whereas grilling uh uses a direct flame and gives a smokeoky taste. Baking uses a hot hair in an oven and it gives a
20:58 uniform cooking. Frying uses some oil and gives a very crispy texture. So if you see all the different I methods of cooking uses different uh medium of cooking. Sautéing uses very little oil and it's very uh important and it is considered to be one of the best or quickest method of cooking. So as we can see here in this particular slide, roasting uses a dry heat method, direct heat and grilling uses direct flame. So it gives you a smoky taste. Baking uses a hot air so that the in from the oven hot air is being used as for the uniform
21:45 cooking process. Frying again has the deep frying and shallow frying which only uses the oil so that it gives you a crispy texture. Sauteing uses very little oil and it is considered to be the quick cooking method. And toasting again uses direct heat for browning the to maintain the crispiness also. So we have about six methods of dry heat cooking listed here and each and every one of the technique has its own advantages and disadvantages also. So coming to the advantages of dry heat cooking. It enhances the flavor, color and texture of the food. It produces crispy and appealing food item. It
22:32 definitely requires less water and reduces the nutrient loss in some cases. And it improves the aroma and taste to the highest level. So that the palatability of the dish is very uh richly produced. And this particular method is being used for variety of dishes. And you can make a variety of dishes using this dry heat cooking method. As listed in the picture, you can see a variety of food items are being uh given here. Disadvantages include high temperature may cause nutrient loss. And risk of burning or over cooking will also lead to this particular uh disadvantage. And some methods require oil which is
23:17 really high in calories. Definitely one person has to be there and uh constant attention is required and we definitely need some uh equipment like specialized equipment like oven or grill. If it is not there the proper output may not be possible with this method of cooking. So uh I would like to conclude with this particular uh part three of week two session would be dry heat cooking methods play a very important role in the food preparation process. They enhance the flavor, color, texture and appearance of the food. Different methods are chosen on the type of the food and the desired outcome.
24:05 Though it is very effective, they should be having a constant monitoring or a careful monitoring to avoid any nutrient loss and even burning. Proper usage of dry heat methods would definitely enhance safe, tasty and high quality food that can be prepared out of dry heat cooking method. [music] Heat. Heat. [music]
25:04 Heat. Heat. Heat. [music]
25:51 >> [music] >> Hey, [music] hey hey. >> [music] >> Heat. Heat.
26:41 [music] >> [music] >> Heat. Heat. N. [music] [music]
27:31 Heat. Heat. N. [music] Heat. Heat. [music]
28:21 >> [music] >> Heat. Heat. >> [music] [music] >> Hey, hey, hey. [music]
29:13 >> [music] [music] >> Thank you. Happy learning.
