direct heat
Unmediated thermal transfer
Direct heat is cooking with the food placed immediately over the heat source—flames, coals, or a heating element.
It's the method for searing steaks, grilling burgers, or charring vegetables.
The opposite is indirect heat, where food cooks away from the flame, more like an oven.
Sear it over direct heat for two minutes per side.
- flameBurning gas made visible
- grillCooking surface over fire
- searBurn the outside
- broilCook with direct heat
- charBurn without destroying
radiant · fire · pan · skillet · cast iron · stovetop · burner · gas stove · roast · scorch · blaze · coals · embers · charcoal grill · campfire cooking · sizzle · crisp · caramelize
- grillinggrill, searing, gas grill, charring, coals
- BBQ techniquessmoking, grilling, charcoal grilling, low and slow, hot smoking
- barbecuebrisket, ribs, pulled pork, smoker, smoke
- meat techniquesroasting, grilling, braising, searing, smoking
- Broiling Termscharbroiling, broiler pan
- roasting methodsspit roasting, rotisserie, pan roasting, oven roasting, slow roasting
heat transfer method
direct heatindirect heat
Transferred thermal energy
convection · low and slow · gentle heat · braising · steaming
direct, heat, directly, direction, directional, directions, directive, directives, director