Roasting

:This article is about the cooking technique. For other meanings of the word "roast", see Roast (disambiguation).

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Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. 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. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Some foods such as coffee and chocolate are always roasted.

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Traditionally, recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since grilled meat is usually seasoned with wet ingredients or marinated. Smoking is not roasting because of the lower heat and controlled smoke application.

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Oven: An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Two common kinds of ovens are gas ovens and electric ovens. Ovens used in pottery are also known as kilns....

Caramelization: Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction because it does not need enzymes. As the process occurs, volatile chemicals are released producing the character...

Meat: Meat is animal tissue (mainly muscle) used as food....

Roasting related Images and Photos (experimental)

Two Corpsmen and an Indian Roasting Meat over a Fire