Baking is where the heat is gradually transferred from the surface of the food to the centre.
As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer middle.
Meat and vegie dishes are usually baked off in a covered baking dish to avoid the crusty top.
Is Roasting The Same As Baking
Baking and roasting are both dry heat cooking methods that use prolonged dry heat, normally in an oven.
The two are almost identical cooking techniques.
Baking involves that foods that lack structure early on, then become solid and lose their “empty space” during the cooking.
When most people think of “baked goods,” they think of breads, cakes, biscuits and pastries, all the foods you buy at your local bakery.
These types of foods usually use common ingredients like flour, butter, eggs, sugar, baking soda, salt, oil, milk, starch, cheese, and/or yeast to form a dough or batter which is then baked in sections or as a whole.
Breads and pastries are often flavoured with spices, syrups, and other additives to give them unique savoury flavours.
Roasting involves cooking foods that already have a solid structure before the cooking process begins.
Meat and vegetables are generally associated with roasting.
These days though with recipe names like “Roast Potatoes and Baked Potatoes”.
The accuracy in the correct use of the words “roast” and “bake” has little meaning and consistency.
Here is a handy list of baking tips and points to remember
- Your dish’s final shape is usually dictated by what it is baked in.
A loaf of bread baked in a bread pan, for instance, will have a different shape than a ball of dough cooked on a flat pan.
- Baked goods usually require special care to ensure they don’t stick to their pan.
Butter, shortening, oil, aerosol sprays, teflon sheets or baking paper are commonly used to prevent sticking.
- Generally, the higher the proportion of dry ingredients (flour, etc.) to wet ingredients (eggs, oil, milk, etc.) in a recipe, the crumblier the dough will be.
- One common trick for working with especially crumbly dough is to cool it in the freezer or refrigerator.
It will thicken, becoming easier to handle and shape without crumbling.