Roasting, grilling and broiling are dry-heat methods: no liquid, just hot air, flame or glowing elements. They brown well and suit tender foods.
Key idea
Roasting: food in an open pan surrounded by hot air in an oven (baking is the same method for bread and pastry). Grilling: food on grates over a heat source. Broiling: food under a strong heat source. For large pieces, cooks often sear first at high heat for color, then finish at a lower temperature so the center cooks evenly.
- Most roasts can go into the oven straight from the refrigerator; they just take a little longer.
- Use a rack so hot air reaches the bottom.
- Use a probe thermometer; pull a little early for carryover (next course: Proteins).
- Grill: clean, oiled grates; a hot zone and a cooler zone; move food rather than burning it.
- Broil: watch closely; the distance from the element sets how fast it browns.
Why it works
At a high oven temperature, the outer layer of a roast gets far hotter than the center, leaving a thick gray band. At a lower temperature the heat spreads more evenly, so more of the slice is the doneness you wanted. That is the idea behind slow-roasting and the reverse sear (low oven first, sear at the end).
Worked example: Pick the method
You want to brown the top of a gratin that is already cooked through.
- Heat from above, fast.
Answer: Broil (or use a salamander).
Common mistake
Cutting into meat to check doneness. Juices run out, and you can't see temperature anyway. Use a thermometer.
Safety
- Use the safe minimum temperatures from the Food Safety course, checked in the thickest part.
- Keep a grill away from walls and anything that can burn, and never leave it alone while lit.
Practice at home
- Roast two small chickens or two pork tenderloins, one at 450°F and one at 325°F, to the same internal temperature. Slice and compare the gray band.
In Meal Prep
- Delmonico Steak with Parsley Butter: a classic grilled steak