The Purpose of Applied Heat is both for Taste and Health.
Using the Right Oil & The Right Heat for the Dish Can Make All the Difference on a Few Dimensions.
When Finish Cooking Foods Their Internal Temperature Must Rise Above Certain Temperatures to be Considered "Cooked."
High Heat is considered to be 450°to 650°F or 232°C to 343°C. High Heat is used for Sauté, Grilling and Pan Roasting.
Low Heat is 225°F to 249° F and it is Used for the Slowest & Gentlest Cooking.
Culinary Uses Chef’s actually use both Medium/High and Medium as heat designations for employed heat. We will use Medium/High Heat when we mean Medium/High Heat. Medium Heat is 325°F to 374° For 162°C to 190°C. Fats suitable for Medium Heat are: Extra Virgin...
Medium/High Heat which is 375° to 449°F or 190°C to 232°C.
Chef’s actually use both Medium/Low and Low as heat designations for employed heat. Culinary Uses We will use Low when we mean Low Heat. We will use Medium/Low Heat when we mean Medium/Low Heat which is 250°F to 324°F or 121°C to 162°C. Fats suitable for...
Water Boils at Different Temperatures Depending on Air Pressure and Altitude.