Yeah, but it's a dry heat.

We're shifting gears from the definitions and techniques of sauces and learning more about actual cooking methodologies. Cooking methods are separated into two categories. Dry heat cooking and wet heat cooking. Today, we'll introduce you to the dry heat cooking methods. Dry heat cooking is defined by the involvement and inclusion of the circulation of hot air and/or direct contact to fat in order to transfer heat. This cooking method, promotes the caramelization of surface sugars in foods. Also know as making food, golden brown and delicious. Common dry-heat cooking methods include: pan frying, searing, roasting, sauteeing, or sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking. In all of these applications you'll notice that fat can be used to transfer heat. Fat can be applied at any stage of the cooking process, from marinade to basting while cooking. Remember this -dry heat cooking is applied in a recipe when the desired outcome is caramelization of a specific ingredient - keep that in mind as we explore other cooking methods. Multiple dry heat cooking methods can be applied in one recipe. For instance, you can sautee aromatics, sear a piece of steak and finish them both in the oven (which is roasting). We'll dive into each application in more detail, but remember, dry heat means browning and the direct transfer of heat through dry air and fat.