Fire Roasted

Fire

Fire is the rapid oxidation of a fuel in the exothermic chemical process of combustion, releasing heat, light, and various reaction products. Flames, the most visible portion of the fire, are produced in the combustion reaction when the fuel reaches its ignition point temperature. Flames from hydrocarbon fuels consist primarily of carbon dioxide, water vapor, oxygen, and nitrogen. If hot enough, the gases may become ionized to produce plasma. The color and intensity of the flame depend on the type of fuel and composition of the surrounding gases.

Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

fire

Noun

1. A (usually self-sustaining) chemical reaction involving the bonding of oxygen with carbon or other fuel, with the production of heat and the presence of flame or smouldering.
2. An instance of this chemical reaction, especially when intentionally created and maintained in a specific location to a useful end (such as a campfire or a hearth fire).

Adjective

1. Amazing; excellent.

roasted

Adjective

1. Cooked by roasting.

Verb

1. simple past and past participle of roast