What’s the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today’s kitchen, there are actually a few things that set them apart.
- Structure of the food: This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think: meat and vegetables). Baking involves that foods that lack structure EARLY ON, then become solid and lose their “empty space” during the cooking (think: cakes and muffins).
- Temperature: Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400°F and above) to create a browned, FLAVORFUL “crust” on the outside of the food being cooked, while baking occurs AT LOWER OVEN TEMPERATURES (up to 375°F).
- Fat content: While many baked goods contain fat within, an OUTER COATING OF FAT, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
- Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
Which Method Is Right for Your Recipe?
If you’re cooking food that has a solid structure — like any type of meat or vegetables — no matter the temperature of the oven, you’ll roast it.
If you’re cooking food that doesn’t already have a solid structure, but will after it’s cooked — like muffins, cake, bread, and CASSEROLES — the proper method is baking.
Simple enough, right?
posted from Bloggeroid
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