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. Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken or roast squash. Some foods such as coffee and chocolate are always roasted. Look up roast in Wiktionary, the free dictionary. ... Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ... This article does not cite any references or sources. ... This article is about flavor as a sensory impression. ... Kinnikuman character, see Meat Alexandria. ... Root vegetables are underground plant parts used as vegetables. ... Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. ... A cup of coffee. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...

Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding

Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known. Image File history File links Download high resolution version (1024x768, 191 KB) Original caption: The quintessential English Sunday lunch. ... Image File history File links Download high resolution version (1024x768, 191 KB) Original caption: The quintessential English Sunday lunch. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and yorkshire pudding The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon), and consisting of roasted meat together with accompaniments. ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... For other uses, see Potato (disambiguation). ... Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding Wikibooks Cookbook has an article on Yorkshire Pudding Yorkshire pudding is an English savoury dish made from batter. ...

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 differs from roasting because of the lower temperature and controlled smoke application. It has been suggested that this article or section be merged with Broiling. ... 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 preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...

Roast meats and vegetables are usually basted on the surface with butter, lard or oil to reduce the loss of moisture by evaporation. Basting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... This article is about the fat. ... It has been suggested that this article or section be merged with vegetable oil. ...

Meat

Roasting, middleages illuminated manuscript (Tacuina sanitatis casanatensis XIV century)

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, or a Leg, if it is a leg. Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare" meaning that the centre of the joint is still red. For hygiene reasons this practice is not common with pork and farmed poultry - although there is a growing fashion in some restaurants to serve "rose pork."^{[citation needed]} Image File history File links Size of this preview: 535 × 600 pixelsFull resolution (1000 × 1121 pixel, file size: 328 KB, MIME type: image/jpeg) Tacuina sanitatis (XIV century) Faithful reproductions of two-dimensional original works cannot attract copyright in the U.S. according to the rule in Bridgeman Art Library... Image File history File links Size of this preview: 535 × 600 pixelsFull resolution (1000 × 1121 pixel, file size: 328 KB, MIME type: image/jpeg) Tacuina sanitatis (XIV century) Faithful reproductions of two-dimensional original works cannot attract copyright in the U.S. according to the rule in Bridgeman Art Library... Spit may refer to: Look up spit in Wiktionary, the free dictionary. ... A vertical rotisserie cooking kebab For the fantasy sports game, see Rotisserie sports It has been suggested that this article or section be merged with Spit (cooking aide). ...

3 kg top round roast of beef, ready to be browned then roasted

Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ...

Coffee

See also: Coffee roasting

Coffee goes through two changes in the roast. In the first, the bean releases its internal water vapor, after which the bean 'cracks'. The second stage is caramelization. The level of caramelization defines the type of roast, from light to dark. After a second 'crack' the coffee begins to carbonize and generally the roasting is stopped at this point even for the darkest roast. Italian roasted coffee beans // Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. ... A cup of coffee. ... This article does not cite any references or sources. ... 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, zucchini, pumpkin, turnips, parsnips, cauliflower, squash, and peppers lend themselves to roasting as well. Roasted chestnuts are also a popular snack in winter. This article does not cite any references or sources. ... For other uses, see Beef (disambiguation). ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... It has been suggested that Lambing be merged into this article or section. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... Binomial name L. Zucchini (IPA: , in North American and Australian English) or courgette (IPA: , in New Zealand and British English) is a small summer squash. ... For the film, see Pumpkin (film). ... Binomial name Brassica rapa L. Subsp. ... Binomial name Pastinaca sativa L. The parsnip is a root vegetable related to the carrot, which it resembles, although it has a paler color and a stronger flavor. ... Percentages are relative to US recommendations for adults. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... Species C. annuum (incl. ...

People: A Roaster can also be someone who is doing your head in or giving you greef.

Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... It has been suggested that this article or section be merged with Broiling. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... a pressure cooker Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... This article does not cite any references or sources. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cucumbers gathered for pickling. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...

References

See also

• Roast Beef
• Low temperature cooking

Wikibooks Cookbook has an article on

Roasting

Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ... Low temperature cooking is an unusual cooking technique, a variant of roasting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. ... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

External links

• Cooking times for roast meats.