Roasting Category
Roasting is a dry heat cooking method that uses hot air to cook food evenly, enhancing its flavor and texture. Commonly applied to coffee beans, nuts, and meats, roasting intensifies aromas and develops complex taste profiles through caramelization and Maillard reactions. Precise temperature control and time adjustments are essential for achieving optimal results and avoiding burning or undercooking. This technique is widely used in culinary arts and food processing industries to improve product quality and preserve nutritional value.