Which cooking technique uses dry, high heat to cook food evenly?

The technique that uses dry, high heat to cook food evenly is roasting. This method typically involves cooking food in an oven where hot air surrounds the food, allowing it to cook and brown evenly on all sides. The dry heat helps to create a desirable caramelization on the surface of the food, enhancing flavor and texture. Roasting is commonly used for meats and vegetables, as it allows for a thorough cooking process while retaining moisture inside the food.

In contrast, sautéing is a cooking method that involves cooking food quickly in a small amount of fat over relatively high heat, which does not create the same even cooking environment as roasting. Boiling uses water or broth at high temperatures to fully submerse the food, which contrasts with the dry heat of roasting. Steaming involves cooking food with the steam generated from boiling water, which also does not involve dry heat. Thus, roasting stands out as the method characterized by the use of dry, high heat for cooking food evenly.