Roasted Sepia

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.

Sepia (color)

Sepia is a reddish-brown color, named after the rich brown pigment derived from the ink sac of the common cuttlefish Sepia. The word sepia is the Latinized form of the Ancient Greek word σηπία, meaning cuttlefish.

roasted

Adjective

1. Cooked by roasting.

Verb

1. simple past and past participle of roast

sepia

Noun

1. A dark brown pigment made from the secretions of the cuttlefish. .mw-parser-output .defdate{font-size:smaller}
2. A dark, slightly reddish, brown colour.

Adjective

1. Of a dark reddish-brown colour.