Chef at 06:28, 5 March 2016

2016-03-05T06:28:45Z

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|title=Baked or roasted: Cooking Wiki
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|keywords=Baked or roasted: Wiki facts on this cookery method
|description=Recipes in this category use baking or roasting as the primary cooking method. Baking is cooking food in an oven with dry heat applied evenly
|og:image=https://www.cookipedia.co.uk/wiki/images/1/14/Jacket_potato_crisp_skins.jpg
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[[Image:Jacket potato crisp skins.jpg|thumb|300px|right|A really crispy [[baked potato]]<br />see how thick the skin is.]]
==Baking or roasting food as the main method of cooking==
Recipes in this category use baking or roasting as the primary cooking method.
===What is Baking?===
'''Baking''' is cooking food in an [[oven]] with dry heat applied evenly throughout the [[oven]]. [[Breads]], pastries, [[desserts]], and meat are often baked.

The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and taste, as well as sealing in the food's moisture. The browning is caused by caramelisation of sugars and is the result of the [[Maillard browning reaction]]. Moisture is never really entirely "sealed in", however; over time, an item being baked will become drier and drier. This is often an advantage, especially in situations where drying is the desired outcome, for example in drying [[herbs]] or in roasting certain types of [[vegetables]].

To compensate for moisture loss, some items are basted on the surface with [[butter]] or oil to slow the loss of moisture through the skin. Some foods are replenished with moisture during baking by placing a small amount of liquid such as water or stock in the bottom of the pan, and letting it steam up into or around the food.

Baking is the primary cooking technique used to produce cakes and sweet desserts.
[[Image:Sunday roast.jpg|thumb|300px|right|A Sunday roast]]
===What is a Roasting?===
'''Roasting''' is high-heat [[Baking|baking]] with very little moisture. Roasted foods get drier and browned on the outside by initially exposing the meat a high temperature. This keeps most of the moisture from being cooked out of the food. Temperature is then lowered to cook the meat through. The flavours of both [[:Category:Meat_recipes|meats]] and [[:Category:Vegetable_recipes|vegetables]] are retained and enhanced by roasting. A typical roasting temperature is 425-450 °F, with an initial temperature of over 500 °F for a period of 15 to 20 minutes.
You can either roast in an [[oven]] or over an open fire. [[Spit-roasting]] or [[rotisserie cooking]] is a variation where the meat is impaled on a spit and rotated as it roasts.
===Everything is calculated for you!===
Use our now famous '''[[Meat_cooking_time_calculator]]'''. Just enter the weight of your joint and the time you want to eat it and we provide you with a complete cooking schedule, what temperature to use, when to start cooking, when to baste, when to carve. It will be perfectly cooked to your liking and ready exactly when you a ready to eat it.
==See also==
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]]
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[[Category:Cooking methods]]
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Category:Baked or roasted - Revision history

Chef at 06:28, 5 March 2016