Roasting is one of the oldest cookery methods. In its simplest form, roasting occurs when an item is exposed directly to heat from a flame, such as when using a spit or rotisserie to ensure even application of heat. Roasting results in caramelisation or Maillard browning of the exterior of the item being cooked. This seals the outside of the item and keeps the natural moisture inside. Roasting is most suited to tender items, such as lamb rack, whole chicken and eggplant.
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