|WikiProject Food and drink||(Rated Start-class, High-importance)|
What about roasted peanuts? The article on peanuts lists roasting as a possible cause of allergies in North America. It says they are not roasted in India or China, where they are widely consumed, but there are few peanut allergies.
Fundimental Differences between Roasting and Baking
what are they? --Hm2k 17:19, 5 April 2006 (UTC)
- In case anyone still wants to know a year later, roasting is high temperature, while baking is medium to low temperature.--Christopher Tanner, CCC 04:11, 28 May 2007 (UTC)
Do we not "roast" a Turkey at a low temperature or inside round?
Roasting and baking is the same thing. To cook something in a dry, warm or hot, environment. Roasting refers to cooking meats while baking refers to cooking pastries, cakes and breads. Traveler11125 05:29, 4 December 2007 (UTC)
In britain 'joint' refers to the cut of meat, not the method used to cook it. It usually refers to leg or shoulder. Also we tend to say roast chicken or roast veg rather than roasted.
I don't like the paragraph on coffee in this article. IMHO it should be a couple sentences on how coffee starts green and is processed by roasting, and maybe a little description of generally how it's done, or something like that. The details here are more appropriate for the article on coffee roasting. 18.104.22.168 (talk) 23:00, 18 November 2007 (UTC)
a new section is needed
a new section should be added to this article,and it should take a bout the medical view for this subject ,for example(health benfites from Roasting food,or health concerns. it also shoild be mentioned if Roasting food preduce chemical complicated products.
Does this seriously need a citation?
"...which is considered by some as a flavor enhancement" (second sentence of intro). Why does that need citation? What sort of citation could be found? This is common knowledge, I believe. Would anyone argue the point that some people find that it enhances the flavor? That's the whole point — isn't that obvious? It's not done for any other reason. People caramelize food because it enhances the flavor. Is there any other reason to do it? Thus, it seems obvious to the point of redundancy to even say that it "is considered by some as a flavor enhancer". Frerin (talk) 12:25, 22 February 2012 (UTC)
- I tend to agree. It may have more to do with how it is being stated here, particularly the "some" people bit. I'll try a restatement. --Dfred (talk) 16:46, 22 February 2012 (UTC)
Seal the juices?
I see this part at "Methods" about cooking at high temprature. Aren't we already proven at the Molecular Gastronomy that we cannot seal the juices? — Preceding unsigned comment added by ArcticTeriyaki (talk • contribs) 06:13, 17 March 2014 (UTC)