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,
In the Vinony graph
Vinony's link graph records 717 inbound references to شيّ, and connects out to meat industry, potato and Cucurbita.
It sits within the topics Cooking techniques and Culinary terminology.
Vinony links it to 34 Wikipedia language editions.
Wikidata facts
- Subclass of
- cooking
- Image
- Roasting chicken for a wedding party in Northern Ghana 02.jpg
- Said to be same as
- grilling
Show 3 more facts
- different from
- baking
- Commons category
- Roasting
- facet of
- cooking technique
Sources (1)
via Wikidata · CC0
Article · العربية
الشيُّ (المعروف باللغة المحكية: باسم الشّوي)؛ هو عبارة عن طريقة من طُرق الطهي يستخدم فيه الحرارة الجافة حيث يغلف الهواء الساخن المادة الغذائية. يؤدي الشيُّ إلى تحسين نكهة ومذاق الغذاء حيث يحدث تفاعل ميلارد على السطح مانحاً اللون الداكن المميز للشوي. عادة ما يقام الشي في الفرن، وتستخدم هذه الطريقة في الطبخ عادة من أجل طهي اللحوم.
Abstract from DBpedia / Wikipedia · CC BY-SA