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roasting vs baking

KaimukiMan Feb 24, 2008 10:07 PM

Why do you bake a ham, but roast pork? Turkeys are roasted, casseroles are baked. Apparently onions can be baked or roasted. They all go in the oven with the door closed and at the same general temperatures. Is there really a difference between baking and roasting, or is it more a common usage thing?

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  1. wearybashful RE: KaimukiMan Feb 24, 2008 11:21 PM

    I'd say baking was a more general term, referring to all kinds of oven cooking, including cakes and things cooking in a sauce.

    If you tell me you'e roasting something, I assume you're using a hot oven, with no liquid and probably a coating of fat on whatever you're cooking, and I assume you want it to emerge browned and carmelized outside.

    1. MeffaBabe RE: KaimukiMan Feb 25, 2008 04:50 AM

      I usually roast on a higher temperature than if baking... roasting meat- no liquid-wants to brown- I usually cook high heat less time
      baking- don't look for browning- lower temperature

      1. JoanN RE: KaimukiMan Feb 25, 2008 05:15 AM

        Barbara Kafka wrote an entire book on roasting and she said one of the hardest parts of writing the book was trying to come up with a definition of roasting and how it differs from either baking or pot roasting. After discussing the subject with a number of chefs and other cookbook authors, she concluded that temperature and fat were the differentials. Roasting is usually at a higher temperature (although I'm sure she'd get an argument on that from Paula Wolfert author of "The Slow Mediterannean Kitchen") and includes fat--even if it's just natural fat rather than added fat.

        1. Karl S RE: KaimukiMan Feb 26, 2008 10:17 AM

          In current American English usage, the distinction between the terms is an inheritance from the ages before the modern home oven/stovetop. Roasting, strictly speaking, was done in front of a fire (often on a spit, either vertical or horizontal or angled), in a hearth, where the roasted item had free air circulation. Baking was done in enclosed spaces (not just ovens, but also covered pots).

          Today, roasting generally refers to baking (1) at higher temperatures, and (2) where the item is raised on a rack so that there is complete air circulation around it. It's an approximation of genuine roasting but it's really a form of baking.

          So, we tend to use the term roasting for things that once were subjected to genuine roasting.

          1 Reply
          1. re: Karl S
            KaimukiMan RE: Karl S Feb 26, 2008 08:19 PM

            makes sense, thanks
            (thanks to each of you)

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