roast


n. 1. A piece of meat—such as a rib roast—that's large enough to serve more than one person. Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been prepared by roasting. roast v. To oven-cook food (from meats to vegetables) in a shallow uncovered pan, a method that ideally produces a well-browned exterior and moist interior. The temperatures for roasting are typically higher than for baking, and the pan must be uncovered so the food doesn't stew in its own juices. Another common denominator for roasting is that it requires fat, either as part of the food (as with duck) or added (as one would to roasted potatoes). Cuts of meat or poultry to be roasted must be reasonably tender—tougher pieces are better served with moist cooking methods such as braising.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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