Roasting

Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding

"Roast" redirects here. For , see .

Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Some foods such as coffee and chocolate are always roasted.

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 a fire. It is one of the oldest forms of cooking known. Formerly, the kitchens of great houses were equipped with treadmills, powered by dogs or humans, for turning the spit.

Traditionally, recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since grilled meat is usually seasoned with wet ingredients or marinated. Smoking is not roasting because of the lower heat and controlled smoke application.

Meat

Most meat roasts are large cuts of meat, and have to cook for a long time. This meat may be moved during cooking, as on a spit or rotisserie, or roasted in place. A roast of meat is occasionally referred to as a joint, especially in Britain.

Coffee

See also: Coffee roasting

Coffee goes through two changes in the roast. In the first, the bean releases its internal water vapor, after which the bean 'cracks'. The second stage is caramelization. The level of caramelization defines the type of roast, from light to dark. After a second 'crack' the coffee begins to carbonize and generally the roasting is stopped at this point even for the darkest roast.

Other

Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Some vegetables, such as potatoes, zucchini, cauliflower, squash, and peppers lend themselves to roasting as well.

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