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Roasting
What is Roasting?
Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients. It is a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides at a temperature of at least 300 °F (or 150 °C). The heat can also be derived from an open flame, an oven, or another heat source. Roasting is typically used to enhance flavour in a dish through caramelization and browning on the surface of food. This method is ideal for meat, such as chicken, pork, and some cuts of beef, but can also be used to cook vegetables and fish.
How is Roasting used?
Roasting is ideal for cooking meat slowly over a long period of time. This cooking method allows flavour to rise to the forefront of the dish, by caramelizing and browning the surface of the food. Roasting requires a higher temperature to do so and creates a flavourful crust. This method uses dry-heat to completely envelop the food and ensures even heat distribution throughout the dish. In the past, roasting was typically done with an open flame, but is now commonly done in the oven. Roasting does not require any special cookware beyond a traditional roaster pan.
Benefits of Roasting
Roasting is a relatively easy way to prepare flavourful and nutritious dishes. This method improves the texture of ingredients by browning or caramelizing them, creating a new layer of flavour. In doing so, roasting takes advantage of the natural sugar present in ingredients to create a more concentrated taste. Roasting also retains more nutrients than other cooking methods, especially in the case of vegetables.
