Level Up Your Cooking Techniques: Roasting

Roasting is fundamental — take food, apply fire, and wait. But the results of roasting are anything but elementary: big, complex flavors, mouthwatering aromas, and browning that add tons of eye appeal.

There is science behind what makes roasted foods so irresistible. 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? Raising the heat above 212℉ means the food is hot enough to trigger Maillard or browning reactions, which create a delicious, intensely flavored crust. In fact, according to acclaimed food science author Harold McGee, several hundred aromatic compounds have been found in roasted meats.

To learn more, watch this video.