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Cooking Methods Part 1 : Dry Heat

You may notice references around our site to various cooking methods we recommend for our products. Some you may be familiar with, others may be a little more obscure.

To help you understand what we mean by “moist heat cooking” or “broiling”, we’ve put together a guide to the more common techniques. If you want to know more about any of these methods, feel free to drop our expert team a line here.

If you missed yesterday’s guide to converting cooking temperatures, you may find it useful to skim over it here.

The second part of this guide (moist heat) will be online later this week so check back for that, too.

Dry Heat Cooking

Dry Heat Cooking refers to any method where heat is applied directly to the food, rather than through liquids. Note, oils and fats aren’t classed as “liquids” in this sense due to their behaviour at high temperatures.

By cooking without immersing in liquid, dry cooking is able to brown meat and turn fat to crackling.

Dry heat is often used with higher quality meats, such as sirloin steak or pork tenderloin, which don’t need tenderising. This way, the natural flavours of the meat can really be brought out.


Sunday Roast by Karl Karl, on Flickr

Chicken roasting in the oven

Roasting is a high-heat method inside a closed oven, where the meat is left uncovered and cooks evenly in its own juices.

Temperatures range from 300°F – 450°F, and a good rule of thumb is to cook for around 30 minutes per kg (or 14 minutes per lb). It’s also important to use a significantly higher heat for the first 20 – 40 minutes to create a crust on the meat. This crust seals the moisture and flavour inside the joint, before the temperature is brought down for the remainder of the cooking time.

Joints should be left to stand for 15 – 20 minutes once removed from the oven to allow the meat to settle before carving.

For more information on recommended roasting times, we recommend the aptly-titled RoastingTimes.com website.


Essentially the same technique as roasting, there is a little confusion about the appropriate use of the term “baking” .

For example, it’s often held that baking refers to food-stuffs which require cooking to produce their shape (think of the difference in bread and cake mixes before and after cooking compared to that of a leg of lamb).

Another common way to discriminate between the techniques (and the one that we subscribe to) refers to the short initial burst of high heat when roasting. Conversely, baking maintains a much more consistent temperature throughout the process.

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