Roasting


Roasting is a cooking method that uses dry heat where hot air covers a food, cooking it evenly on all sides with temperatures of at least 150 °C 300 °F from an open flame, oven, or other heat source. Roasting can upgrade the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat as in an oven, and is suitable for slower cooking of meat in a larger, whole piece. Meats and near root and bulb vegetables can be roasted. Any constituent of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are specified as "roasted", e.g., roasted chicken or roasted squash.