Description
Roasting is a cooking technique that involves cooking food in the dry heat of an oven.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
caramelizedroastedsavorynuttysmoky
Wine Analogy
Full-bodied Cabernet Sauvignon
Coffee Analogy
Dark roast Ethiopian Yirgacheffe
Perfume Analogy
Amber and smoked wood accord