BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients. It is a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides at a temperature of at least 300 °F (or 150 °C). The heat can also be derived from an open flame, an oven, or another heat source.

Detailed explanation-2: -Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan.

Detailed explanation-3: -Roasting is a dry heat method of cooking, where hot air from an oven, open flame, or another heat source completely surrounds the food, cooking it evenly on all sides.

Detailed explanation-4: -Set Your Oven to the Right Temperature. In general, use low (250°) to moderate (375°) heat for large roasts so they’ll cook evenly and slowly (high heat would burn the outside of the roast before it’s done on the inside).