Roasting is fundamental — take food, apply fire. The intense, dry heat of a fire (or heat captured in an oven) can raise the surface temperature of meats or vegetables above the boiling point of water. Why does this matter? Because raising the heat above 212℉ means the food is hot enough to trigger Maillard or browning reactions, which create a delicious, intensely flavored crust. Roasting results in big flavor and mouthwatering aromas. In fact, according to acclaimed food science author Harold McGee, several hundred aromatic compounds have been found in roasted meats.
Read an article about The New York Times’ recipe for Salt-And-Pepper Roast Chicken or click on the image below to watch a short video:
Also see Tips & Tricks for Perfect Roasted Vegetables from ChefSteps.com or click the image below to watch a short video:
Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.