Dry Heat
| Method | Description |
|---|---|
| Grilling | is cooking the beef over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, New Zealand, Canada, the UK and Germany, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling. |
| Broiling | is similar to grilling, but specifically with the heat source above the meat. Outside North America, this is known as grilling. |
| Roasting | is a way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat. |
| Stir frying | is typically an Asian way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'. |
Read more about this topic: Cuts Of Beef, Cooking and Preparation
Famous quotes containing the words dry and/or heat:
“Two bloodless wolves whose dry throats rattle,
Two crows perched on the murrained cattle,
Two vipers tangled into one.”
—Percy Bysshe Shelley (1792–1822)
“I remember my youth and the feeling that will never come back any more—the feeling that I could last for ever, outlast the sea, the earth, and all men; the deceitful feeling that lures us on to joys, to perils, to love, to vain effort—to death; the triumphant conviction of strength, the heat of life in the handful of dust, the glow in the heart that with every year grows dim, grows cold, grows small, and expires—and expires, too soon, too soon—before life itself.”
—Joseph Conrad (1857–1924)