What You Need to Know
Roasting involves the use of dry heat to cook food, resulting in a range of chemical reactions, including the Maillard reaction and gelatinization of starches. There are two main types of roasting: high-heat roasting and low-heat roasting.
Steps
- 1.
Peking Duck (China): Creatures crisp skin through controlled air drying before roasting
- 2.
Sunday Roast (United Kingdom): Develops fond for gravy while cooking meat and vegetables together
- 3.
Lechón (Philippines): Whole pig roasting for ceremonial occasions creates crackling skin
The Science
Primary Reaction
Maillard reaction