Roasting: Difference between revisions
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Traditional roasting involves cooking [[meat]] or [[vegetables]] over an open fire, sometimes on a [[spit]] and turning the item to ensure even cooking. The [[food]] was usually [[baste]]d in some sort of [[juice]], [[fat]], [[oil]] or [[lard]] to retain moisture. |
Traditional roasting involves cooking [[meat]] or [[vegetables]] over an open fire, sometimes on a [[spit]] and turning the item to ensure even cooking. The [[food]] was usually [[baste]]d in some sort of [[juice]], [[fat]], [[oil]] or [[lard]] to retain moisture. |
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Roasting can also be accomplished in an [[oven]]. |
Roasting can also be accomplished in an [[oven]], although purists might argue that is actually [[baking]]. |
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A '''roast''' is a food item that has been roasted, such as roast [[chicken]]. It can also refer to an uncooked item intended to be roasted, like a rib roast. |
A '''roast''' is a food item that has been roasted, such as roast [[chicken]]. It can also refer to an uncooked item intended to be roasted, like a rib roast. |
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Latest revision as of 04:08, 15 August 2014
Roasting is a method of cooking that involves dry heat and usually results in the surface of the roasted item carmelizing.
Traditional roasting involves cooking meat or vegetables over an open fire, sometimes on a spit and turning the item to ensure even cooking. The food was usually basted in some sort of juice, fat, oil or lard to retain moisture.
Roasting can also be accomplished in an oven, although purists might argue that is actually baking.
A roast is a food item that has been roasted, such as roast chicken. It can also refer to an uncooked item intended to be roasted, like a rib roast.
