Roasting

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 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard reaction. It can be applied to a wide variety of types of food, from vegetables and grains, to meat and poultry.

History

The first ovens were used by the ancient Greeks for making bread and other baked goods. By the 18th century, ovens were common in larger households, and roasting was a common cooking method. The Victorian era saw the creation of the modern kitchen, with the oven becoming a standard feature.

Methods

Roasting can be performed at different temperatures. High-temperature roasting can brown the surface of the food and seal in the juices, but it can also result in a drier product. Low-temperature roasting can result in a more moist and tender product, but it can take longer to cook.

Equipment

Roasting is often performed in an oven, using a roasting pan with a rack. The rack allows the heat to circulate around the food. Other equipment can include a roasting spit, which is used for roasting large pieces of meat.

See also

• Baking
• Grilling
• Barbecue
• Smoking (cooking)

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