Description
Cooking food in the oven using dry heat to bring out natural flavors and textures.
Technical
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.
Science
Primary Reaction
Maillard reaction
Parameters
Temperature
200°C optimal
150°C to 250°C range
Temperature may vary depending on the type of food being roasted.
Time
30 minutes to 1 hour
15 minutes – 2 hours
Equipment
OvenRoasting panTongs or spatula
