Also found in: Thesaurus, Idioms, Encyclopedia, Wikipedia. To cook with dry heat, as in an oven or near roasted whole chicken coals. To dry, brown, or parch by exposing to heat. To expose to great or excessive heat.
To honor at or subject to a roast. To cook food in an oven. A cut of meat suitable or prepared for roasting. The act or process of roasting. A facetious tribute, as at a banquet, in which the honoree is alternately praised and insulted. Dictionary of the English Language, Fifth Edition. 2016 by Houghton Mifflin Harcourt Publishing Company.
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A new edition to the roaster realm: Loring Smart Roast Inc. Flavor-Lock Roast Process and manufacturers of Loring Coffee Roasters, announced a new addition to its lineup, the “Merlin. Espresso from a roaster’s perspective: espresso has so much potential. Quality control down to the smallest detail: some consider roasting an art, some a science, some a combination of both. Disclaimer All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only.
This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. To be utterly dissed and owned like the little bitch you are. He didn’t get pwnedhe got ROASTED! Most commonly used when roasting someone you call a “thanksgiving turkey”. You just got roasted, you TURKEY! On this Wikipedia the language links are at the top of the page across from the article title.
This section does not cite any sources. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product.
More of the collagen that makes meat tough is dissolved in slow cooking. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature.