Which cooking method involves the use of minimal or no liquid?

Cooking methods can be categorized based on the amount of liquid used during the process. The method that involves minimal or no liquid is dry heat cooking. This technique relies on heat transfer through air or fat, wherein the food is cooked in the oven, on the stovetop, or through grilling. Common examples of dry heat cooking include roasting, baking, frying, and grilling. These methods enhance the natural flavors of the food and cause browning through processes such as caramelization and Maillard reaction, which contribute to the development of complex flavors and appealing textures.

In contrast, other methods like moist heat cooking involve substantial amounts of liquid, such as boiling or simmering, where the food is cooked in water or broth. Combination cooking utilizes both dry and moist heat techniques, for instance, braising, where food is first browned and then cooked in a small amount of liquid. Steaming primarily uses water vapor to cook food, requiring liquid and therefore does not fit the criterion of minimal or no liquid use. Thus, the focus on cooking without added liquids distinctly aligns with dry heat cooking.