Roasting

Definition

Roasting is a cooking technique in which food is cooked slowly in an oven using dry heat, usually resulting in a golden brown exterior and tender inside.

Scientific / Technical Definition

Roasting involves cooking food, typically meats, root vegetables, and nuts, in an oven at high temperatures ranging from 300°F to 450°F (149°C to 232°C). This process causes the Maillard reaction and caramelization, which enhance flavor and texture.

Benefits

• Preserves vitamins and minerals with minimal nutrient loss.
• Reduces the need for additional fats or oils.
• Enhances flavors through caramelization and browning.

Examples

• Roasted chicken
• Roasted root vegetables
• Roasted nuts

Additional Information

• importance: Roasting is important for enhancing natural flavors in foods while keeping the nutrient content relatively intact.

Related Terms

• Baking
• Grilling
• Broiling

References

• The Science of Roasting
• Roasting and Baking: Techniques and Health Benefits