Roasting and baking are similar forms of cooking using dry heat. Dry heat cooking differs from moist heat methods. Where meat is cooked in water or another liquid food.
The term roasting typically refers to cooking meat in a large dish called a roasting pan. A roasting pan often includes a rack to keep the meat above the juices that drip down as it cooks สมัคร ufabet
This can also be done with an oven rotisserie, a device that allows meat to cook on a slow-turning spit. This technique is usually reserved for cooking large pieces of meat or entire animals. Such as chickens or turkeys.
By contrast, baking is generally used for chicken, poultry or fish rather than red meat. The meat is cooked in a baking dish that may be covered or open.
Temperatures for roasting and baking range from 300–425°F (149–218°C). And cooking time may vary from 30 minutes to an hour or more. Depending on the type and cut of meat.
Generally speaking, roasting and baking are healthy forms of cooking that result in minimal losses of vitamin C.
However, during long cooking times at high temperatures, up to 40% of B vitamins may be lost in the juices that drip from the meat.
Gathering these juices and serving them with the meat. Which is sometimes called au jus on menus, can help minimize nutrient loss.