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Roasting and baking are methods of cooking over dry heat. Cooks in both ways use hot air, which provides the heating process. We can apply baking and roasting to different types of food.
There is a lot of debate about which way is better.
What is roasting in cooking
Frying is a way of food heat treatment in contact with fat or without fat at temperatures that cause the formation of a crust.
You can so call those methods of cooking products in which a close fire brings the products to readiness. There are the following roasting methods:
- in the oven
- deep-frying (using a large amount of fat)
- in the field of infrared rays (IR heating)
The main component of frying is oil. Another key element is fat. It increases the taste and nutritional qualities of products, serves as a layer between the product and the hot bottom of the vessel.
The first sign of frying is any cooking in oil or its vapors without the participation of water.
Roasting VS baking vegetables
Vegetables contain a large number of vitamins and minerals. The main task of cooking is to preserve more significant substances. Here the main advantage goes to baking.
This process of cooking vegetables does not require the use of oil, which increases the harmfulness and caloric content of products. Frying takes place at higher temperatures and on fire. Also, you have to use a lot of oil to cook anything.
When baking, vegetables retain their juice and are cooked in it. It helps to preserve the whole complex of useful substances. You can bake vegetables in various ways:
- in the oven
- on the grill
- in an aero grill
Stewing vegetables in a small amount of water is also a dietary way of cooking, but vitamins are destroyed with this method. Frying preserves the juice in the vegetables, thanks to the crispy crust, but this method will make the vegetables too high in calories.
Baked vegetables contain almost no fat while maintaining an appetizing crust. The crust preserves all the juices of vegetables and makes the product more delicious. Such vegetables contain almost all minerals and vitamins. You can also use them for weight loss. Therefore, baked vegetables will be ideal for weight loss and proper nutrition.
Bake VS roast VS broil
Baking, frying, and roasting are the three most common ways of cooking. Many people do not even understand the main differences between these cooking technologies, but the difference between them is significant.
- Baking. This technology uses dry heat coming to the product from all sides. Heat penetrates from all sides at once. It is best to use baking for soft foods. Cooks most often use baking for baking.
- Broiling. This technology uses dry heat coming from only one side. The heat source is located below. Use frying for medium-thick foods. The main drawback is that you can fry the product unevenly, on one side and remain raw in the center. It is worth carefully and thoroughly frying the products on low heat and under the lid. This technology will give the products a crispy crust and a pleasant appearance.
- Roasting. It is a good way for solid foods. It is longer than roasting. Use it for meat and potatoes.
Baking vs Roasting Potatoes
Cooking potatoes is not as easy a process as you might initially think. Due to the high starch content and dense structure, potatoes are difficult and unevenly baked. What is the way to cook it?
The least beneficial way of cooking is frying. During the cooking process, potatoes lose more vitamins and minerals. Also, potatoes are unevenly cooked, so use a life hack: put potatoes in water for 40 minutes before frying. But it is better to avoid resorting to this process because 70% of the oil will be absorbed into the potatoes.
The best way is to bake potatoes. When baking, the product will be able to cook evenly and retain more valuable properties. Baking and frying are also about the same in cooking time, so give preference to what will be more beneficial for you.
Roast VS bake chicken
Any meat is a fatty product. Even chicken contains more fat and protein than regular vegetables or potatoes. The process of frying products adds calories to them and increases the fat content. Most of the oil is absorbed into the products. Baking chicken is a better option. There are several reasons for this:
- When baking, the product will retain more valuable substances, because it will not have direct contact with fire.
- When baking, you use oil in a minimal amount, and it is also not absorbed into the product.
- This way you can bake the product evenly and cook it faster, it helps to save time.
What is the difference between bake and roast oven settings?
You should use different stove settings for baking and frying. The temperature during frying is high (approximately 400 ° F). Why such a high temperature? During the frying process, a fragrant crust should form. The baking temperature is much lower (maximum 375 ° F). Important note – preheat the oven to half the required temperature before baking.
Do you roast vegetables covered or uncovered?
Is it worth neglecting the lid when cooking vegetables? The answer to this question is quite simple – the presence or absence of a lid changes the technology of the cooking process. If there is a lid, the baking process takes place. In the absence of a lid, we are talking about frying the product.
In the question of cooking vegetables, you can give an unambiguous answer – cover them with a lid. So the products will retain their juices, will be fragrant and softer.
Is roasting faster than baking?
In most ovens, the brazier element is located at the top of the oven, and the heat source for baking is at the bottom. Baking provides a slower and longer cooking process, while frying takes place at a higher temperature and therefore takes only a few minutes.
What are the disadvantages of roasting?
Like any cooking technology, the process of roasting products is imperfect. The main disadvantages of roasting:
- excess of the starting temperature
- insufficient drying stage
- insufficient or excessive rate of temperature rise
- excess temperature
- insufficient mixing
- insufficient cooling
The disadvantage of frying on heated surfaces is the one-sided heating of products, which is why you have to turn them over during heat treatment. The crust of the product quite often appears before it is cooked from the inside.
How to fry meat properly
Properly and deliciously fry meat is a real art. How to do it right? Fried steaks are the most popular dish in most restaurants in the world. First, you need to choose the right meat for frying.
- the product should be fresh, a pleasant pink color
- the meat should not have a smell, the texture should be smooth
- if you are going to roast beef, it is better to take the soft part of the back
- before cooking, pierce the meat with a fork, if it is easily pierced, you have found the perfect option
The next step is choosing the right dishes. For pork, take a frying pan with a thick bottom or a special grill pan for beef. There is also a set of cooking tips:
- marinate the meat without salt, it is better to add salt at the very end
- do not use too much oil
- put the meat on a well-heated frying pan with a thick bottom
- turn the meat over just once
- do not overdo the meat on the fire
The best pork frying recipe
Before you start cooking, follow the general tips from the chefs:
- Choose the right meat (soft, without veins).
- Use suitable utensils – a frying pan with a thick bottom or a grill.
- Cut the meat into pieces of approximately the same size to ensure uniform cooking.
- Calculate the amount of meat correctly so that the pan is not overfilled.
- If the meat is too tough, you can add a little water during the frying process and put it out under the lid.
- When the pork becomes soft, remove the lid and bring the meat to an appetizing crust.
- Add salt at the very end, 3-5 minutes before the end of the process. Since frying pieces is faster, it is important not to over-dry the meat.
Necessary ingredients:
- Pork – 300 grams
- Onion – 1-2 pcs.
- Soy sauce – 3-4 tbsp
- Vegetable oil – 2 tbsp
- Sesame – 3 tbsp
- Salt, pepper, and spices – to taste
Step-by-step cooking technology:
- Preheat the frying pan properly, add vegetable oil.
- Wash the meat, dry it and cut it into small pieces.
- Peel and slice the onion into half rings.
- Put the meat and onions in a hot frying pan and fry on one side until crisp, and then turn over and brown on the other side.
- Pour in soy sauce, add sesame seeds and fry the meat over medium heat for 15 minutes.
- Add spices, salt and bring to full readiness.
Steamed vegetables recipe
Cooking delicious vegetables is quite complicated. However, in this recipe, all the subtleties are observed. Necessary ingredients:
- Broccoli – 80 Grams
- Cauliflower – 80 Grams
- String beans – 80 Grams
- Sweet pepper – 80 Grams
- Carrots – 1 Piece
- Pumpkin – 100 Grams
- Vegetable oil – 1 tablespoon
- Salt, ground black pepper
Step-by-step cooking technology:
- Prepare all the necessary ingredients. Wash and peel the vegetables.
- Sort the broccoli and cauliflower into inflorescences. Chop all the vegetables.
- Place the vegetables in a steamer, leaving enough room for steam to pass through.
- Prepare a steamer and set the timer for 20 minutes.
- After cooking, add seasonings, salt, and pepper to the vegetables.
The best-baked potato recipe
Chefs know that potatoes are hard to cook. Due to the high density, the product is strict and takes a long time to bake. The frying process is not suitable for cooking potatoes, only if you cut them into small pieces. Therefore, it is better to bake potatoes in the oven. You will need the following ingredients:
- 4 large potatoes
- 2 tablespoons olive oil
- salt and ground black pepper
- 30 g butter
Step-by-step cooking technology:
- Wash the potatoes thoroughly and pierce them with a fork.
- Brush the potatoes with oil and add all the necessary spices.
- Preheat the oven to 200 degrees, place the potatoes there.
- Bake the potatoes for about 70 minutes.
- Take the potatoes out of the oven, make incisions and grease them with butter. You can also add spices there.
If you want to make the recipe more unusual, then add rosemary. This herb has a special aroma, somewhat similar to the sea. In combination with potatoes, it turns out a rather unusual and bright combination.
Is roasting better than steaming?
Steaming is one of the best ways to preserve heat-sensitive nutrients, such as water-soluble vitamins. Studies show that steaming reduces the vitamin C content in broccoli, spinach, and lettuce by only 15 percent.
Steaming is a very delicate way of heat treatment of products. Food is not exposed to very high temperatures, as when frying or baking.
Frying is the roughest cooking process. It is hard to compare it with a healthy steaming technology. However, you can make the frying process healthier. Frying over moderate heat can preserve vitamins C and B and increase the amount of fiber by converting starch into resistant starch.
Resistant starch acts as a soluble fiber that dissolves in water. Fry over low heat and choose healthy oils to preserve nutrients.
Summary
There are many cooking processes. Each of them differs in time, temperature, and cooking technology. Baking is more suitable for the preparation of sweet products: cakes, cupcakes.
This method is also good for meat and chicken. Roasting is more suitable for more tender meat that does not have a dense consistency.
Steaming is the best option for cooking vegetables. Choose a more convenient way for you and cook with pleasure!