TERMIUM Plus®

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DRY HEAT [1 record]

Record 1 2001-07-26

English

Subject field(s)
  • Heat (Physics)
  • Culinary Techniques
CONT

bake: to prepare (as food) by a dry heat either in an oven or on heated metal or stone or under coals.

CONT

Tender beef cuts such as tenderloin, sirloin, porterhouse, T-bone ... are best for cooking by dry heat, as in broiling or roasting.

French

Domaine(s)
  • Chaleur (Physique)
  • Techniques culinaires
CONT

La chaleur sèche est caractérisée par une température extérieure élevée, supérieure à 100 [Celsius] [...]

CONT

Types de cuisson. [...] à la chaleur sèche [,] cuisson sans l'intermédiaire d'un liquide ou d'un corps gras abondant. La chaleur peut être transmise soit par conduction (gril en fonte chauffé à la flamme), qui permet la grillade, soit par convection (four) ou par rayonnement (infrarouge), qui permettent le rôtissage de viandes ou de volailles et le gratin de certains mets saupoudrés de chapelure.

Spanish

Campo(s) temático(s)
  • Calor (Física)
  • Técnicas culinarias
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