Which cooking method is considered dry heat cooking?

Baking is indeed classified as a dry heat cooking method. This technique involves surrounding food with hot, dry air in an oven, which allows for the even cooking of various dishes, including pastries, meats, and vegetables. During baking, moisture is typically reduced, and the food is often exposed to a consistent temperature that helps develop textures and flavors distinct to this cooking method.

In contrast, poaching, boiling, and steaming involve the use of liquid or water vapor, making them moist heat cooking methods. Poaching involves cooking food gently in water or broth just below boiling point, while boiling consists of cooking food in rapidly bubbling water. Steaming utilizes water vapor to cook food, allowing for a quick cooking process while retaining moisture. All these methods rely on the presence of water, which classifies them outside of the dry heat category.