Last modified on 14 May 2010, at 08:34


Cookbook | Recipes | Ingredients | Cooking techniques

Roasting is high-heat baking with very little moisture. Roasted foods get drier and browned on the outside by initially exposing it to a high temperature. This keeps most of the moisture from being cooked out of the food. Temperature is then lowered to cook the meat through. The flavors of both meats and vegetables are retained and enhanced by roasting. A typical roasting temperature is 425-450 °F, with an initial temperature of over 500 °F for a period of 15 to 20 minutes.

You can either roast in an oven or over an open fire. Spit-roasting is a variation where the meat is impaled on a spit and rotated as it roasts.