Roasting

Topic

Roasting is a cooking method that uses dry heat, where hot air surrounds and cooks the food evenly on all sides at temperatures of at least 150 °C (300 °F). This technique, typically performed in an oven or over an open flame, enhances flavor through caramelization and Maillard browning. It is widely used for cooking meats, root vegetables, and other whole foods slowly and thoroughly.