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Tips and recipes to help you master dry-heat cooking techniques By The Washington Post By Becky Krystal In the oven and grill heat makes its way through the air and via direct waves of energy. These dry settings often make for crisp, browned food. Here s what to know and how to improve your skills. Roasting Technically speaking, this process is baking. But in terms of options for putting dinner on the table and to avoid the implication that I m talking about baked goods and sweets, I m going to lean on the term and concept of roasting. As Harold McGee explains in “On Food and Cooking”, this strategy combines two heating methods. The first is radiation, which is the transfer of heat in “waves of pure energy”. In other words, the food does not need to be in direct contact with the heat source. The other is convection, in which air is the medium that transfers heat to the food.

United statesHarold mcgeeStacy zarin goldbergSamin nosratBecky krystalWashington postFat acid heatஒன்றுபட்டது மாநிலங்களில்ஹரோல்ட் மகீநிலைத்தன்மை ஜரின் கோல்ட்பர்க்பெக்கி கிரிஸ்டல்வாஷிங்டன் போஸ்ட்கொழுப்பு அமிலம் வெப்பம்