To cook by exposure to radiant heat before a fire; as, to roast meat on a spit, or in an oven open toward the fire and having reflecting surfaces within; also, to cook in a close oven.
To cook by surrounding with hot embers, ashes, sand, etc.; as, to roast a potato in ashes.
To dry and parch by exposure to heat; as, to roast coffee; to roast chestnuts, or peanuts.
Hence, to heat to excess; to heat violently; to burn.
To dissipate by heat the volatile parts of, as ores.
To cook meat, fish, etc., by heat, as before the fire or in an oven.
That which is roasted; a piece of meat which has been roasted, or is suitable for being roasted.
A cooking process in which the item is first seared in a hot medium of oil/fat/butter etc. and then cooked by dry process like in oven or sautéed or fried in a pan/kadai.
Cook (Bake) by dry heat in an oven, on a spit in an oven, over charcoal, or in an electric rotisserie.
The process of cooking food by surrounding it with dry heat.
To cook uncovered in an oven without adding any liquid
Same as bake. Often refers to meat.
Cook meat, uncovered, on rack in a shallow pan in the oven without adding liquid.
Cook, uncovered, by dry heat, as in an oven.
To cook meat by direct or radiant heat in an oven.
To cook meat or vegetables on an open pan inside an oven.
cook in an oven, usually on a very high heat to begin then lowering the temperature to complete.
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
cook with dry heat, usually in an oven; "roast the turkey"
(of meat) cooked by dry heat in an oven
A cut of meat suitable for roasting.
smell or taste suggesting cooking or roasting over high heat. Often associated with quality wines
To cook, uncovered, by use of dry heat.
To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender Pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.
Indicates the temperature and the length of time at which coffee is "cooked". The longer the roasting time, the darker the beans and the more charcoal tang to the taste - light, medium and dark roast.
To cook meat or poultry in the oven by dry heat.
To cook by dry heat in oven.
To cook in an oven, uncovered and without water.
To oven-cook food in an uncovered pan ... more on roast here
To cook foods by surrounding them with hot dry air, in an oven or on a spit over an open fire.
Generally, to cook food in an oven in an uncovered pan. This term is usually used for whole or large pieces of food. Oven cooking chopped pieces of food is usually referred to as baking.
a dry-heat method done (uncovered) in an oven; generally refers to meats, poultry, fish and vegetables.
To cook foods by surrounding food with hot dry air and having them baste in their own juices.
To cook food in an uncovered pan in an oven, often in a shallow pan and sometimes on a spit. Sauté To cook food in an open frying pan or sauté pan over direct heat with little or no fat, frequently tossing the food to prevent it from sticking to the pan.
Cooking an uncovered piece of meat, poultry, or vegetables in an oven.
To cook food, usually uncovered, in an enclosed space by the free circulation of dry heat.
To cook uncovered in the oven.
To cook a food in an open pan in the oven, with no added liquid.
