Andy M.
Certified Pretend Chef
I have an issue with basing a definition of roasting on the presence or absence of a spit or rack.
According to the book, "Roasting, A Simple Art" by Barbara Kafka, The two factors that differentiate roasting from baking are 1) the presence of a fat, either naturally occurring within the meat or added as part of the preparation, and 2) high heat, which is necessary to attain the desirable surface browning that is inherent to a successful roast.
She goes on to say that flat bottomed, low sided pans just big enough to contain the foods being roasted are best. She does not recommend racks as they do not real good and are hard to clean.
That's my take on it.
According to the book, "Roasting, A Simple Art" by Barbara Kafka, The two factors that differentiate roasting from baking are 1) the presence of a fat, either naturally occurring within the meat or added as part of the preparation, and 2) high heat, which is necessary to attain the desirable surface browning that is inherent to a successful roast.
She goes on to say that flat bottomed, low sided pans just big enough to contain the foods being roasted are best. She does not recommend racks as they do not real good and are hard to clean.
That's my take on it.