What is the process of roasting in culinary terms?

In culinary terms, roasting refers specifically to a cooking method that involves cooking food, especially meats and some vegetables, in an oven using dry heat. The objective is to achieve a browned, flavorful exterior while maintaining moisture in the interior.

The correct understanding of roasting does not align with the process described as converting an ore to an oxide using excess air, which is a metallurgical process, not culinary. The essence of roasting is about the method of heat application, which allows for the Maillard reaction, contributing to the development of complex flavors and appealing colors in the food.

Conversely, boiling food in water, slow cooking over a low flame, or grilling food over an open flame are distinct cooking techniques that do not represent the specific characteristics of roasting. Roasting typically involves higher, dry heat where the food is often placed in an oven rather than submerged in liquid or prepared over a flame. Therefore, roasting is best defined by its unique method involving dry heat intended for browning and flavor enhancement.