Dry roasting

Roasting, originally " on the grate fry ", now means the dry, fat -free heating of plant foods in order to deprive them of moisture, changing their taste or to dye it darker. The food is heated up to 300 ° C, with strong -tasting flavors and bitter form that stimulate the appetite. Are roasted for example, nuts, coffee and cocoa beans, grains, malt or chickpeas. One of flavoring chemical reactions that can occur during roasting, the Maillard reaction.

Regionally, the term is also used interchangeably with roasting roasting, grilling, sautéing used.

Roasting is one of several basic preparation methods.

For malting see also: kiln and for the toasting of bread: toaster.