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Dry-Heat Method
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Dry-heat cooking methods include several cooking techniques where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high temperatures, meaning 300°F or hotter. Note that the browning of food, as when bread is toasted, can only be achieved through dry-heat cooking. The browning would lead to the development of difficult flavors and aromas that can't be attained through moist-heat cooking techniques.

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