Roasting is similar to baking except that the term is usually applied to meats and poultry. Roasted meats are often basted every 20 minutes or so to prevent the food from drying out.
Some roasted meats are initially seared at 400° to 450°F (200° to 230°C) for about 15 minutes before reducing the heat to normal roasting temperatures. Although searing adds a desirable texture, color, and flavor to the meat’s outer surface, roasts cooked at lower temperatures are juicer, shrink less, and are easier to carve than those that are seared.Roasting can also refer to cooking on an open fire, as with roasted marsh-mallows and vegetables, and to cooking with a rotisserie. To make things even more confusing, “meats” such as ham, meat loaf, and fish are often referred to as “baked.” Chicken may be described as either baked or roasted.
