Cooking Tip Thursdays: Technique And Temperature

Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…A few weeks ago Cooking Tip Thursdays highlighted the smoke point of oil.  While coordinating cooking technique and temperature with the right oil is necessary, it also helps to know what the temperatures are that coincide with each of those cooking techniques.  So todays tip will be short and sweet – here are the approximate temperatures for the most common cooking techniques:

  • Sauté Medium: above 212 F
  • Sauté High: about 300 F
  • Stir-Fry: 325 – 350 F
  • Pan-Fry: 300 – 350 F
  • Deep fry: 350 – 375 F
  • Broil Low: 400 – 450 F
  • Broil High: 500 F
  • Bake/Roast: generally 300 – 450 F
  • Grill Low: 80 – 240 F
  • Grill Medium: 300 – 450 F
  • Grill High: above 500 F

Below are techniques that do not require oil for cooking, but are still worth knowing:

  • Boil: 212 F
  • Simmer: 185 – 205 F
  • Poach: 160 – 80 F
  • Steam: above 212 F (above a boil)
  • Pressure cook: 250 F

* Warning: cooking with oil stovetop in a pan heated above 400 F becomes a fire hazard.

DK

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s