It really is awful. I mistook the avocados for overcooked brussel sprouts.
It really is awful. I mistook the avocados for overcooked brussel sprouts.
roasted avocado doesn't photograph well.....I thought bits were bitter gourd to be honest.
How was it?
Ah....baked vs. roasted....what is the break point between the two? Is is language or actual cooking technique?
I can "roast" cherry tomatos under high heat under the top element in my oven for 15 minutes or "bake" a pizza under the same conditions in the same time?
Hmmmm.......
"I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.
what would you like to know my dear friend ?
How not to make the oven look like a war zone?
FTFYA
I just asked someone who ought to know, and he said "basting." A boring conversation ensued....
Roasting may or may not take place in an oven, but if it does, the item roasted must first be basted; otherwise, it's not roasted, it's baked. If the roasting does not take place in an oven, then basting is not a requirement, because, "chestnuts baking on an open fire" is just bollocks, really. HTH
Thai style seafood banquet tonight..
^ Looks great BB
My first thought was that roasting would have an application of an external layer of oil/fat. Went and had a quick look and got this:
Access to this page has been denied.
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.
What's the difference between a roast or baked potato, for example? Whether they're covered or not? Whether they're cooked at 375 0r 400 degrees?
Of course not: it's whether or not they're cooked in fat.
Maybe the whole thing is way more complicated than that and I'd never realised...but I don't think so.
There are currently 5 users browsing this thread. (0 members and 5 guests)