Kitchen Tips: What is Roasting?

Continuing on from an earlier Kitchen Tips, today we’ll talk about roasting. Whether working with cuts of meat or vegetables the basics are the same. Roasting can considered a style of baking because, just like baking, your food is cooked by being subjected to heat on all sides from hot air.

Roasting is almost always done uncovered, in a shallow pan and with little to no water. Why? Browning. These settings allow your food to keep (relatively) dry to brown and crisp. Adding water can result in more of a steaming effect which you don’t really want.

With vegetables (and I suppose meats as well), you want to keep into consideration spacing. As your vegetables cook they will release their moisture. If you crowd your vegetables they will essentially steam/moisturize each other; giving less browning (there are some exceptions to this, but not many). The spacing depends on the situation, but I recommend starting with half an inch and exploring from there. Remember, pans are cheap, but good food is priceless!


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