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Roasting

Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Some foods such as coffee and chocolate are always roasted. Wikipedia does not have an article with this exact name. ... An oven is an enclosed compartment for heating, baking or drying. ... Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. ... Jump to: navigation, search Meat is animal tissue (mainly muscle) used as food. ... Root vegetables are underground plant parts used as vegetables. ... Jump to: navigation, search Red meat refers to meat that appears red before cooking. ... Jump to: navigation, search Coffee beans and a cup of coffee Coffee is a beverage, usually served hot, prepared from the roasted seeds of the coffee plant. ... Jump to: navigation, search Chocolate comes in dark, milk, and white varieties with cocoa solids contributing to the brown coloration. ...

Traditionally, recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since grilled meat is usually seasoned with wet ingredients or marinated. Smoking is not roasting because of the lower heat and controlled smoke application. Grilling means cooking directly under a source of direct, dry heat. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. ...

Meat

Most meat roasts are large cuts of meat, and have to cook for a long time. This meat may be moved during cooking, as on a spit or rotisserie, or roasted in place. A roast of meat is occasionally referred to as a joint, especially in Britain. Spit is: Spit (landform): in geography, a section of land that extends into a body of water Spit (VoIP spam): an unsolicited telephone call made using IP telephony over the Internet. ... Rotisserie is a style of roasting where meat is skewered and revolves over a flame or spit. ...

Coffee

Coffee goes through two changes in the roast. The first is an unknown chemical reaction after which the bean 'pops'. The second stage is caramelization. The level of caramelization defines the type of roast, from light to dark. After a second 'pop' the coffee begins to carbonize and generally the roasting is stopped at this point even for the darkest roast. Jump to: navigation, search Coffee beans and a cup of coffee Coffee is a beverage, usually served hot, prepared from the roasted seeds of the coffee plant. ... Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. ... Carbonization is the term for the conversion of an organic substance into carbon or a carbon-containing residue. ...

Other

Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb. Some vegetables, such as potatoes, cauliflower, squash, and peppers lend themselves to roasting as well. Duck amongst other poultry The Poultry-dealer, after Cesare Vecellio. ... Jump to: navigation, search Beef is meat obtained from a bovine. ... Jump to: navigation, search Hormel Pork Loin Filets Roasted pork knuckle This article is on meat. ... A lamb being bottle fed Lamb A lamb is a young sheep. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... Cultivar Group Brassica oleracea Botrytis Group Cauliflower is a variety (Botrytis Group) of Brassica oleracea in the family Brassicaceae. ... Species - hubbard squash, buttercup squash - cushaw squash - butternut squash - most pumpkins, acorn squash, summer squash References: ITIS 22365 2002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... Compact orange pepper plants in the genus Capsicum. ...