Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Many roasts are tied with string prior to roasting, often using the reef knot or, in the more traditional sense, the packer's knot. Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking.

Some vegetables, such as potatoes, zucchini, pumpkin, turnips, parsnips, cauliflower, asparagus, squash, and peppers lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter.

Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaning that the center of the roast is still red. Due to food safety concerns, this practice is not recommended with pork and poultry. In addition, large uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook - the resulting meat is tender. Also, meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.

For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several theories for roasting meats correctly: low-temperature cooking, high-temperature cooking, and a combination of both. Meat is cooked for four reasons — to tenderise it, to provide additional flavours, to kill harmful bacteria, and to kill parasites such as Trichinella spiralis and Diphyllobothrium. While all four can be achieved by cooking a piece of meat at high temperature for a short period of time, this is not the only way; it can also be achieved by cooking at low temperature for a long period of time. Each goal is achieved at a different temperature, and takes a different length of time to achieve. Each method can be suitable under appropriate circumstances.

A low-temperature oven, 95 °C to 160 °C (200 °F to 325 °F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting, as it takes a long period of time (in the region of 10–20 hours). The benefit of slow-roasting an item is less moisture loss and a more tender product. Bacteria are typically killed at temperatures of around 68°C (154°F), so the meat is safe to eat. At true roasting temperatures, 200 °C (400 °F) or more, the water inside the muscle is lost at a high rate.

Cooking at high temperatures is beneficial if the cut is small enough—as in filet mignon or strip loin—to be finished cooking before the juices escape.

The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Note that searing in no way "locks in" moisture: moisture loss is simply a function of heat and time.

In general, in either case, the meat is removed from heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, a phenomenon known as carry over cooking.

The objective in any case is to retain as much moisture as possible, while providing the texture and color. During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning. They are particularly popular for turkeys.

Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known.

Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since a grill (gridiron) is used (in English-speaking countries). Smoking differs from roasting because of the lower temperature and controlled smoke application.

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Michelin Guide	\|	Dry roasting

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