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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 sources. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast.