Techniques that cook food with hot air, hot metal or hot fat and no surrounding water, following the standard professional-culinary heat-transfer taxonomy. Belongs here: Baking, Deep Frying, Grilling, Roasting, Stir Frying. Does not belong here: a method that cooks in or over water or another liquid, grouped under moist-heat and combination cooking methods, or a method tied to one cuisine's own specialized equipment, grouped under regional and traditional cooking techniques even when it is technically also dry heat.
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1. Cooking (Wikipedia)
Cooking, History section, archaeological evidence of cooking fires (dry-heat methods)Quote, Cooking, History section, archaeological evidence of cooking fires (dry-heat methods)
Archaeological evidence of cooking fires dates to at least 300,000 years ago, but some estimate that humans started cooking as early as 2 million years ago.
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