Roasted foods

Roasted foods are cooked by dry heat in ovens, usually with added fat. Maillard products give the characteristic roasted flavour and browned colour of roast meats, vegetables, and nuts. The high, dry heat creates a crisp or caramelized exterior while the interior cooks through, and added fats improve heat transfer and flavour. Controlling time and temperature is essential: under-roasting leaves flavours undeveloped, while over-roasting produces bitterness and potentially harmful compounds formed at very high heat. Roasting develops flavour through Maillard reactions and reduces moisture for crunch and keeping quality.