This is the difference between baking and roasting in the oven
When it comes to oven terminology, ‘baking’ and ‘roasting’ are often mentioned. Roasting vegetables, baking cookies, baking a quiche, roasting pork belly… But what exactly is the difference? When are you roasting and when are you baking? Some people wonder about this, and that’s completely understandable.
Because yes, in both cases you use hot, dry air to cook food in the oven, but the two terms are not necessarily interchangeable.
Low or high
It has to do with the oven temperature. ‘Baking’ is what you do at somewhat lower temperatures, up to around 175º C, while the term ‘roasting’ is used when you give something a substantial boost of heat at a considerably higher temperature, causing the outside of the food to brown quite strongly to a golden or dark brown, while the inside becomes soft or tender.
Juicy fish
But you can also bake fish very well in the oven. Because the texture of fish is often delicate and you don’t want it to dry out from high heat, you can easily cook fish at a fairly low temperature. If you bake salmon at 120º C, it may need to stay in the oven a little longer, but you’ll get those tender, silky flakes that you can easily pull apart. And it won’t be dry!
Deliciously seared
If you roast vegetables, for example, you specifically want those delicious charred edges. Potatoes, for instance, in goose fat: yum. Roasted cauliflower – get me away from the baking sheet, because I won’t leave anything for anyone else. Brussels sprouts, halved and tossed with oil and garlic, with a few handfuls of grated Parmesan stirred through for the final few minutes in the oven… so delicious!
Also read:
- Come into the oven with us – culinary school in seven lessons
- Dare to ask: do you really need to preheat the oven before using it?
- Recipe: how to make perfect oven fries
