Dry-cooked

Dry-cooked refers to a method of preparing food without the addition of liquid, utilizing direct heat, enclosed heat, or minimal moisture to achieve desired textures and flavors. The cooking process relies on the food's internal moisture or the natural oils present in the ingredients, resulting in a concentrated taste profile and often, a crispy exterior. This technique encompasses various methods like roasting, grilling, baking (without water baths), and sometimes pan-frying with limited oil, producing dishes with a more intense, sometimes caramelized or browned effect. The focus is on browning and concentrating flavors rather than steaming or simmering.

Dry-cooked meaning with examples

• The chef dry-cooked the chicken breasts in the cast-iron skillet, allowing the skin to crisp up beautifully. The lack of added moisture ensured a deep, savory flavor, a stark contrast to boiled chicken, and perfect to accompany roasted vegetables. It was served with a herb cream sauce that provided extra flavor. The dish was a real triumph.
• For a smoky flavor, we dry-cooked the peppers directly over the open flame of the gas stove. The peppers charred nicely, the skins blistering and caramelizing. This is an essential technique for achieving a real deep flavor to the dish and can't be done with boiled peppers. They were then finely chopped and added to a salsa, giving it a wonderful depth of flavor and texture.
• The recipe instructed to dry-cooked the vegetables in the oven at a high temperature until tender. This process, involving no water, gave them a delightful roasted flavour. It was a great way to intensify the natural sweetness, something that may not be achievable with other cooking techniques. It resulted in a deliciously charred and flavorful side dish.
• To prevent the pizza crust from becoming soggy, the pizzaiolo dry-cooked the dough in a wood-fired oven. The high heat instantly seared the bottom of the pizza, creating a satisfyingly crisp base. The toppings, being dry ingredients would not seep and turn the base soggy, The technique is critical to the texture. This created the perfect foundation for the toppings.
• The technique in roasting a whole chicken to achieve the ideal skin involves dry-cooking. The cook does not add water, in order to get the skin properly crisp. The resulting bird has a beautifully golden skin and incredibly juicy meat, where adding water would have resulted in a soggy bird. The flavor intensifies without any added liquid.