Roasting
Cooking in a hot, dry oven until surfaces caramelize and interiors turn tender. High heat (400–450°F) gives browning; lower heat gives even, gentle cooking. Don't crowd the pan. Steam kills the crust.
Used for
- vegetables
- proteins
- potatoes
In the kitchen
- Preheat the pan.
- Dry the surface before roasting.
- Leave space between pieces.
Related terms
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