On Food and Cooking

Chapter 14

Cooking Methods

and Utensil Materials

Browning Reactions and Flavor
Caramelization
The Maillard Reactions
High Temperatures and Dry Cooking
Methods
Slow Browning in Moist Foods
Drawbacks of the Browning Reactions
Forms of Heat Transfer
Conduction: Direct Contact
Convection: Movement in Fluids
Radiation: The Pure Energy of Radiant
Heat and Microwaves
Basic Methods of Heating Foods
Grilling and Broiling: Infrared Radiation
Baking: Air Convection and Radiation
Boiling and Simmering: Water Convection