Roasting
Roasting
Roasting (/ˈroʊstɪŋ/) 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 the flavor through caramelization and Maillard browning on the surface of the food.
Etymology
The term "roasting" comes from the Old English rōstian, meaning "to cook or burn". It is also related to the Dutch roosten and German rösten, which also mean "to roast".
Related Terms
- Baking: Another cooking method using dry heat, typically in an oven, but differs from roasting as it usually doesn't involve an open flame.
- Grilling: A form of cooking that involves direct heat. Its main difference from roasting is that it usually involves higher heat and faster cooking.
- Broiling: Similar to grilling, broiling is a method of cooking by exposing food to direct radiant heat.
- Barbecuing: Slow cooking method that uses smoke at low temperatures and long cooking times.
See Also
External links
- Medical encyclopedia article on Roasting
- Wikipedia's article - Roasting
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