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What Is Roasting In Chemistry

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 c 300 f from an open flame, oven, or other heat source.Roasting can enhance the flavor through caramelization and maillard browning on the surface of the food.Roasting uses indirect, diffused heat as in an oven, and is suitable for slower.

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