Gathers the dry-heat methods that cook food in hot air inside an oven or similar enclosed space, including baking, roasting, dry roasting of nuts and seeds, and cooking under a crust of salt. A method belongs here when its own cited article describes cooking with dry heat in an oven or enclosure. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member.
Roasting and Baking Methods
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Sources
Baking (Wikipedia)
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Baking is a method of preparing food that uses dry heat, typically in an oven, hot ashes, or on hot stones.
Roasting (Wikipedia)
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Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
Dry roasting (Wikipedia)
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Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier.
Salt crust (Wikipedia)
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A salt crust is a method of cooking by completely covering an ingredient such as fish, chicken or vegetables in salt (sometimes bound together by water or egg white) before baking.
Gratin (Wikipedia)
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A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
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