category: kitchen preparation: cooking methods

Roasting, to roast

Roasting is a cooking method using dry heat (up to 300°C). The surface of foods is caramelised during roasting, which causes strong tasting substances called roasting flavours, also known as caramel flavours or bittering agents (although not all bittering agents come from roasting). During roasting the food is usually browned.

Meat, especially red meat, is called roast when it is cooked with this method. Other foods that may be roasted include vegetables (especially root vegetables), cereals, nuts and seeds. Some foods, such as coffee beans or cocoa beans, are always roasted to produce the desired taste and aroma. The roasting of cocoa beans for example generates up to 400 aromatic substances essential for the taste of chocolate.