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Roasting
Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. Roasting usually causes carmelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
The only difference between baking and roasting is that baking excludes open flame.
- See also : Cooking
Referenced By
Cook | Cooked | Cookery | Cooking | Searing
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