Roasting

Roasting is a dry-heat method of cooking, where hot air from an oven, open flame, or another heat source completely surrounds the food, cooking it evenly on all sides. Roasting is a great way to take advantage of the extra flavor that a process called the Maillard reaction is responsible for, giving roasted food its toasty brown color and sweet, caramelized flavors. It’s a simple and straightforward way to cook, letting the heat do most of the work for you with little need to interfere.

Temperatures of at least 150 °C (300 °F) from an open flame

Roasting vegetables is wildly popular for the delicious, almost concentrated, sweet flavor dry heat roasting imparts. Denser vegetables like broccoli, potatoes, cauliflower, Brussels sprouts, and root vegetables of all kinds are fabulous candidates for roasting.

Tools for Roasting 

1.     Roasting Pan
2.     Butchers’ Twine
3.     Dutch Oven
4.     Oven Mitts
5.     Sheet Pan
6.     Baster
7.     Meat Thermometer          

During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting, but reduce flavor development from Maillard browning, somewhat more like (boiled or steamed) stew or pot roast. They are particularly popular for turkeys.            

                                                                                                   

                           

What is the difference Between Frying & Roasting? Comment below...