Bake and roast are often used interchangeably. If you Google a recipe, you'll likely find many that call for baking and others for roasting.
There are contrasts between roasting fudge brownies and baking pork belly that are worth knowing. Let's know!
Since caveman days and campfire cookouts, people have roasted. Meat or poultry was traditionally spit-roasted over an open flame.
According to Rouxbe, this is a dry heat method of cooking, as opposed to moist heat, which employs steam or liquid to deliver heat to the meal.
Baking, like roasting, involves using a pan in an oven, and it, too, has deep historical origins. The Egyptians were the first to use yeast in bread.
Furthermore, the oven's air is heated using a dry heat approach. But, the temperatures at which the two cook are distinct.
Roasting is done at 350 degrees Fahrenheit or greater, whereas baking is done at (or below) that temperature.
While most people think of sweets when they hear the word "baking," savory dishes like lasagna and casserole are frequently baked for the same reason.
Shape and structure are two further distinctions. Baked meals are usually liquid or dough before being baked. Roasted meals look similar before and after cooking.