Shelf · Fire & pan · In the oven
Roasting
Cooking uncovered in a hot oven so dry air browns the outside while the inside cooks through.
- The temperature band
- The oven · 180 to 230 °C
- The time
- About 40 min
Why it works
Dry air can go far above the boiling point, so the surface dries out and starts browning while the wet interior stays pinned near 100 °C — that gap is the whole point of an oven.
The tell
Fat renders and spits, the surface dries and goes bronze, and the pan juices reduce to sticky brown patches.
How it fails
Crowding a tray traps steam and everything goes pale and soggy. Give each piece space, and preheat the tray for vegetables. Nothing browns while it is still wet.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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