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.

Related Topics:
Oven - Caramelization - Flavor enhancement - Meat - Root and bulb vegetable - Red meat - Coffee - Chocolate

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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.

Related Topics:
Grilling - Marinated - Smoking

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