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1. To cook food with indirect, dry heat (e.g. in the oven), which produces a browned exterior and a moist interior. This method is usually used for large pieces of meat, poultry, etc. as well as root and bulb vegetables.
As defined by Mechanical Turk on December 30, 2011
3. Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
Red meats or bulb vegetables
As defined by cag on October 13, 2019
Rocky Mountain oysters