I think it's kind of funny that "roasting" and "baking" are the same thing; we just call it "roasting" when meat or vegetables are involved. Roasting meats makes me think of whole chickens going into the oven at fairly high temperatures in order to caramelize the skin. However, we also roast at low temperatures for longer periods of time to ensure the meat is cooked properly, like pork loin or prime rib.
- The lack of water in the process makes roasting tough meats impossible; water helps break down the connective tissues of these meats, so without it, you end up with dry, tough meat.
- For the best results, let your food come to room temperature and pat it dry.
- Ruhlman also suggests using the convection feature if your oven has it to prevent hot and/or cold spots in your oven.
