Roasted
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Roasted
Roasted (/ˈroʊstɪd/), from the Old English rōstian meaning "to cook or burn," is a cooking method that uses dry heat where hot air envelops 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 flavor through caramelization and Maillard browning on the surface of the food.
Related Terms
- Baking: Another form of dry-heat cooking, similar to roasting, but usually at lower temperatures.
- Grilling: A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
- Barbecue: A method of cooking that involves grilling, smoking, roasting or baking, or a combination of these methods.
- Broiling: A method of cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.
- Caramelization: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
See Also
External links
- Medical encyclopedia article on Roasted
- Wikipedia's article - Roasted
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