Medium 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.

medium

Noun

1. The material of the surrounding environment, e.g. solid, liquid, gas, vacuum, or a specific substance such as a solvent.
2. The materials or empty space through which signals, waves, or forces pass.

Noun

1. One of several common sizes to which an item may be manufactured, smaller than a large but larger than a small.
2. An item labelled or denoted as being that size.

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.