Light Roast

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.

Light

Light, visible light, or visible radiation is electromagnetic radiation that can be perceived by the human eye. Visible light spans the visible spectrum and is usually defined as having wavelengths in the range of 400–700 nanometers (nm), corresponding to frequencies of 750–420 terahertz. The visible band sits adjacent to the infrared and the ultraviolet, called collectively optical radiation.

light

Noun

1. Electromagnetic radiation in the wavelength range visible to the human eye (about 400–750 nanometers): visible light.
2. Electromagnetic radiation in the wavelength range visible to the human eye or in nearby ranges (infrared or ultraviolet radiation).

Verb

1. To start (a fire).
2. To set fire to; to set burning.

roast

Verb

1. To cook food by heating in an oven or over a fire without covering, resulting in a crisp, possibly even slightly charred appearance.
2. To cook by surrounding with hot embers, ashes, sand, etc.

Noun

1. A piece of meat suited to roasting; meat that has been roasted.
2. A meal consisting of roast foods.