Final answer:
Broiling is a method of dry heat cooking where meat is directly exposed to high heat from above or both sides, using radiation as the primary method of heat transfer. This high-temperature method is suitable for tender cuts, and marination can help less tender cuts. However, it's important to moderate usage due to potential health risks from certain chemicals formed at high temperatures.
Step-by-step explanation:
The method of dry heat cooking described is broiling. This method is well-suited for tender, thin cuts of meat, but less tender cuts can be broiled effectively if they are marinated first. Broiling involves exposing meat to direct, high heat from above or from both sides, which is typically provided by a gas flame or electric heating element in an oven. The reason radiation is the dominant heat-transfer method in broiling is because of the very high temperatures produced close to the food, which efficiently cooks the meat by the emission of energy in the form of waves or particles. Unlike cooking methods such as boiling or baking, which involve convection and conduction, broiling uses direct thermal radiation to cook the food, leading to faster cooking times and characteristic caramelization.
When foods are exposed to high temperatures, especially through methods such as frying, broiling, or grilling, there is a formation of chemicals like polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. These substances may increase the risk of cancer. It is important to consider this and balance the cooking methods used to ensure a healthy and varied diet.