Temperatures for key Techniques
Sweat |
Enhance flavor of aromatics |
Example: Garlic |
Around 225° |
Toast |
Add flavor to nuts |
Example: Almonds |
Around 250° |
Caramelize |
Brown and add nutty flavor |
Example: Apples |
Around 340° |
Panfry |
Brown with a little oil |
Example: Chicken cutlet |
Around 350° |
Sauté |
Cook meats or produce |
Example: Onions |
Around 375° |
Sear |
Develop flavor and color in conjunction with longer, slower cooking |
Example: Steak |
450° and up |