Roast
Roast
Roast (/roʊst/), 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 the flavor through caramelization and Maillard browning on the surface of the food.
Etymology
The term "roast" originates from the Old English rōstian, which means "to cook or burn." It is related to the Dutch roosten and German rösten, which also mean "to roast."
Related Terms
- Baking: Another form of dry-heat cooking, similar to roasting, but usually at lower temperatures.
- Grilling: A form of cooking that involves direct heat. In the United States, when the heat source is above, it is broiling.
- 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.
- Barbecue: A method of cooking that involves grilling, smoking, roasting or baking meat.
- 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 Roast
- Wikipedia's article - Roast
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