What does roasting involve?

Roasting involves cooking food using dry heat in an oven or on a spit over an open flame, but it is commonly associated with the oven method. This technique allows for even cooking and browning on the surface of the food, which enhances flavor and texture. The dry heat results in the Maillard reaction, a chemical process that occurs between amino acids and sugars when exposed to high heat, leading to a deliciously browned and flavorful exterior.

The options that involve steam, open flames, or submerged cooking methods, like boiling or poaching, do not accurately describe roasting, as those techniques either introduce moisture or alter the cooking environment that distinguishes roasting from other methods.