Dry Heat Cooking

Dry heat cooking involves preparing food using hot air or direct heat without added moisture, resulting in browning and flavor development. Techniques include baking, roasting, grilling, broiling, and sautéing. This method enhances textures and creates a crispy exterior, making it ideal for meats, vegetables, and baked goods. Since no liquid is used, it often requires careful temperature control to prevent burning or drying out food. Dry heat cooking elevates flavors through caramelization and Maillard reactions, contributing to rich tastes and appealing appearances.