roasting
Also known as roasting (cooking)
thumb|upright=1.35|Slow-roasting pig on a rotisserie thumb|upright=1.35|Tudor style roasting meat on a spit Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance 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 most root and bulb vegetables can be roasted. Any piece of meat,
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Article
15 sectionsContents
- Methods
- Meat
- Vegetables
- Fish
- Traybake
- Roasts in the context of the meal in Western Europe
- Early use of the term
- The roast in the "Classical Order" of table service
- Gallery
- See also
- Notes, references, and sources
- Notes
- References
- Sources
- External links
thumb|upright=1.35|Slow-roasting pig on a rotisserie thumb|upright=1.35|Tudor style roasting meat on a spit Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance 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 most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
==Methods==