Roasting

cooking · heat · flavor · food

Dry heat cooking. Roasting uses hot air at least 150 degrees Celsius (300 degrees Fahrenheit) to cook food evenly on all sides. The heat comes from an open flame, oven, or another heat source.

Golden brown magic. When you roast food, the outside gets a delicious golden brown color through something called caramelization and Maillard browning. This browning creates amazing new flavors you wouldn't get from boiling or steaming.

Perfect for big pieces. Roasting works best for whole pieces of meat and root vegetables because the indirect, diffused heat cooks them slowly and evenly throughout without drying them out.

Veggies and meats. You can roast almost any meat, especially red meat, and most root and bulb vegetables like potatoes, carrots, beets, and onions turn out tender and flavorful.

What's a roast?. When meat is cooked using the roasting method, the whole dish is called a roast, like roasted chicken or a beef roast that's served at dinner.