To Roast

Roasting is used to cook large tender pieces in a dry atmosphere (no added liquid or vegetables), in the oven or on a spit. One of the finished goals of a roast is to create a crust through the Maillard reaction, which adds color and aroma and ensures a moist and juicy interior. A roast would be prepared by the rôtis-seur in a traditional Escoffier brigade or the grillardin in a smaller brigade.

Type: concentration because the product is seared to keep the natural juices within.