A dry-heat cooking method using hot air in an oven or over an open fire to cook food evenly while developing a browned, flavorful exterior. Typically used for larger cuts of meat and whole vegetables.
From Old French 'rostir,' possibly from Germanic roots meaning 'to cook on a grid.' Originally referred to cooking on a spit over an open fire, with the food rotating to ensure even cooking from all sides.
Roasting creates the perfect balance between a caramelized exterior and tender interior through the Maillard reaction and controlled heat penetration. The dry heat concentrates flavors while the food's own juices create steam inside, essentially making the food self-baste from within!
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