Difference Between Roasting and Grilling
Cooking method such as roasting is perhaps the oldest of all methods. It began in the time when man learned to produce fire. He placed the meat on this fire and cooked the game, meat or vegetables easily. The fact that broiling is another dry-heat cooking method that is popular for preparing fish and other tender cuts of meat. There differences between the roasting and grilling is to be highlighted in this article for the good of those who want more healthy foods without adding fat in the form of oil.
The scorch on the outside of the food item can be accomplished with both roasting with broiling. This is what which causes scorch and the development of taste and distinct aroma that is not found in other cooking methods. The roasting method refers to a kitchen where the food item is swallowed at over 300 degrees F temperature by the dry hot air. There is no steam involved as the article of food is released and its entire surface receives the same heat making it into the brown on the outer surface while facilitating the retention of juices in the, thus ultimately improving the taste. Roasting can be done in the open air directly on the heat source as well as inside an oven that has a good ventilation system.
The fact that broiling is similar to roasting in that it depends on the food item cooking heat is carried through the air. Since air is a poor conductor of heat, the food is required by section grilling to be placed very close to the heat source. Because the heat is intense dryness, it is customary to marinate the article of food (meat or fish) before the act of grilling. These are called barbecue grilling, but there is a difference in the grill as the food has to be heated from beneath while the toast is done just the opposite and involves heating from above. So we call it the grill when cooking on a hat and broil in cooking when using a heat source above.