Roasting is a dry-heat method of cooking foods. The food you intend to roast can be cooked on a rack, roasting pan, a spit or on a rotisserie.
How Do You Roast The Food?
Same as baking the cakes and pies, the food you want to roast is placed in an enclosed case such as oven. Another way of roasting is to skew the food on a rotating spit rod and roast over an open flame, called as rotisserie.
Roasting is done on high temperatures to get a brown brittle surface and evenly cooked interior.
Certain meats are roasted to achieve crispy surface and nice browning color because of maillard reaction, also called as browning reaction, which is a safe anomaly that happens when proteins in meats such as pan seared steaks, cookies, breads are cooked to temperatures of 310°F (154° C to 200° C ) or higher, leading them to turn brown.
This reaction is named after a chemist in France, Mr. Louis-Camille Maillard, who first illustrated it in 1912 while attempting to emulate organic protein synthesis.