In culinary, dry cooking methods include methods that aim at cooking food by transferring heat without adding liquids. These methods are different from regular cooking methods or moist heat cooking because they do not involve adding water, wine, steam or similar. Additionally, as dry cooking methods require the direct transfer of heat these methods use high temperatures as food is cooked at least at 300 degrees °F. Examples of dry cooking methods include roasting, baking, and grilling. According to this, dry cooking methods often use temperatures exceeding 300 degrees as this is the minimum temperature in dry cooking, but in most cases, food is cooked at higher temperatures.
