Roasting
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- This article is about a food and cooking technique. For other meanings of the word "roast", see Roast (disambiguation).
Template:Cookbook 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).
The only difference between baking and roasting is that baking excludes open flame.
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. True roasts are literally meat and fire.
Most roasts are large cuts of meat, and have to cook for a long time. This meat may be moved during cooking, as on a spit or rotisserie, or roasted in place. A roast of meat is occasionally referred to as a joint, especially in Britain.
Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Some vegetables, such as potatoes, cauliflower, squash, and peppers lend themselves to roasting as well.nl:Roosteren