Andy M.
Certified Pretend Chef
To Roast or to Bake? That is the question.
One of the side effects of being retired is that I often have idle time. That's when my mind wanders. Today it wandered into a gray (grey) area. What's the difference between roasting and baking in a home oven.
I did some reading and found some common threads:
There are exceptions to the low vs. high temp. rule such as slow roasting a pork butt @ 225ºF or baking no knead bread at 500ºF.
My limited research on the "confounded inter web" reveals that definitions seem to include weasel words such as 'typically', 'usually', 'often' and 'in some cases'. This gives them an out if someone calls them out on their definition. "I said 'usually!' ".
Any thoughts?
One of the side effects of being retired is that I often have idle time. That's when my mind wanders. Today it wandered into a gray (grey) area. What's the difference between roasting and baking in a home oven.
I did some reading and found some common threads:
- Roasting is typically done at temps 400ºF or higher while baking is done at 375ºF or less.
- Foods with a set internal structure (meat, vegetables) are roasted while foods without a set internal structure (batters and doughs) are baked.
- There's more but they are less common and sometimes sketchy.
There are exceptions to the low vs. high temp. rule such as slow roasting a pork butt @ 225ºF or baking no knead bread at 500ºF.
My limited research on the "confounded inter web" reveals that definitions seem to include weasel words such as 'typically', 'usually', 'often' and 'in some cases'. This gives them an out if someone calls them out on their definition. "I said 'usually!' ".
Any thoughts?