What You Need to Know
Roasting involves the Maillard reaction, occurring between 140°C to 180°C, resulting in the formation of new flavor compounds and browning of food. Even heat distribution allows for consistent cooking results, while dry heat helps to bring out the natural flavors and textures of ingredients.
Key Parameters
Temperature
200°C
150°C - 250°C
Time
30 minutes to 1 hour
15 minutes - 2 hours
Equipment
OvenRoasting panTongs or spatula
Steps
- 1.
Peking Duck (China): Creates crispy skin while keeping meat tender
- 2.
Sunday Roast (United Kingdom): Develops rich flavors in meats and vegetables
- 3.
Lechón (Philippines): Whole pig roasting for celebratory occasions
The Science
Primary Reaction
Maillard reaction