Cooking Method
Roasting
Roasting is a dry-heat method using an oven to cook food with hot, dry air circulating around it. High temperatures (above 400°F) encourage browning and caramelization on the exterior while cooking the interior through. Best suited for larger cuts of meat and dense vegetables.
Tips for success
- Bring meat to room temperature before roasting for even cooking.
- Use a rack to allow hot air to circulate underneath.
- Rest meat after roasting — juices redistribute for a juicier result.
- Pat food dry before roasting to encourage browning.
Common Mistakes
- Overcrowding the pan — traps steam and prevents browning.
- Not resting the meat — juices run out when cut immediately.
- Opening the oven too frequently — drops temperature and extends cooking time.
