Roasting is one of the most basic methods in cooking and for all intents and purpose it’s the same thing as baking. You’re surrounding the food with hot dry air. So yes, technically you roast a cake. If you’re using your oven, you’re roasting unless you’re broiling (see below).

There are two types of roasting, slow roasting that uses lower temperatures for longer times and true roasting which is using temperatures of 400+ fahrenheit. Both methods have their pro’s and cons and thus are typically used together, for example, starting a piece of meat at a high temperature to get a nice brown on the outside and then dropping the temperature to finish cooking without burning the outside.

Higher temperatures give a bit more flavor while slow roasting leads to a more tender piece of meat since less moisture is lost and the collagen (the stuff that makes meat tough) has a chance to dissolve.    

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