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Cooking Method: Roasting
Roasting is a dry-heat cooking method which originally took place on a spit located over a fire. Modern day roasting takes place in an oven in which air is heated and contained.
Foods are often placed on a rack in a pan so that air can circulate evenly on all sides. The cooking temperature for roasting is between 300°F and 425°F, or 149°C and 219°C.
During roasting, foods are left uncovered so moisture that is released can evaporate.