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Old 11-08-2007, 08:23 PM   #11
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Originally Posted by Andy M. View Post
Let me modify my earlier definition. I would say roasting applies to savory dishes while baked applies to sweets.

You can braise on the stovetop in a heavy pot with a tightly fitting lid - a dutch oven as well as in the oven, using the same pot.
lol - fine by me. What exactly does "savory" mean? I never really understood that one either.
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Old 11-08-2007, 09:03 PM   #12
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I've heard true roasting has to be done on a rotating spit or rotisserie gizmo so whatever your cooking self bastes.
Mostly I think it’s just what we are used to saying.
Baked ham / roast beef.
Baked potato / roasted vegetables.
Baked onion / roasted garlic.
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Old 11-08-2007, 09:53 PM   #13
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I've heard true roasting has to be done on a rotating spit or rotisserie gizmo so whatever your cooking self bastes.
Mostly I think itís just what we are used to saying.
Baked ham / roast beef.
Baked potato / roasted vegetables.
Baked onion / roasted garlic.
Exactly what this site says - cool!

Difference Between Baking & Roasting
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Old 11-08-2007, 10:10 PM   #14
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I'm going to stop trying to wing a definition ofbaking vs. roasting.

Savory refers to foods other than desserts. Meats veggies, starches, etc.
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Old 11-09-2007, 05:54 AM   #15
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Andy, what about baked potatoes? This can get a little confusing. I agree with you that, generally, baking is for sweets and roasting is for savory.
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Old 11-09-2007, 06:27 AM   #16
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There are both baked and roasted potatoes. I give up!
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Old 11-09-2007, 06:45 AM   #17
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Hit the Food Lover's Companion and they seemed to restrict roasting to meats, baking was any other dry heat cooking as in an oven.

Sounds OK to me, I roast a chicken and bake a pie. If I get confused, well, the cooking lingo police are terribly understaffed, and I am not worried.

To me the terms baking and roasting, whether synonymous or not, do not include cooking stuff in liquid, as the poster questioned.

Then one is stewing or braising. And when one tosses a cover over a piece of meat, there is a bit of steaming.

To me the answer is that not everything tossed into the oven to cook is roasted or baked.

And I roast a roast and bake a cake. But if I get confused linguistically no one seems to care if the stuff tastes good.

That is our take on things. Take care.
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Old 11-09-2007, 10:46 AM   #18
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Hit the Food Lover's Companion and they seemed to restrict roasting to meats, baking was any other dry heat cooking as in an oven.
Actually, the Food Lover's Companion defines roasting as this: "To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising. "
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Old 11-09-2007, 11:17 AM   #19
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Actually, the Food Lover's Companion defines roasting as this: "To oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising. "

If you read my futle attempts above, you'll see that I had difficulty defining the difference between baking and roasting. Where do you draw the line?
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Old 11-09-2007, 11:55 AM   #20
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If you read my futle attempts above, you'll see that I had difficulty defining the difference between baking and roasting. Where do you draw the line?

I think they're basically the same thing. Though I probably identify "roasting" as using higher heat.

I dont think that roasting is primarily associated with meat. Barbara Kafka doesn't either
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