Dry Roasting is to Roast without Added Fat. It is Used Most Often in Commercial Preparation of Ingredients.
Dry Roasting
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Dry Roasting describes Roasting without the use of fat or water to carry the heat or moisten the product. Dry Roasting is most often used with products that contain little internal fat. The ingredients should be stirred or turned frequently to make sure the cooking heat disperses evenly.

Culinary Uses

When it comes to Roasting foods with significant amounts of integral fat, such as Duck, using the term Dry Roast can be debated.  

Dry Roasting is infrequently used in the home kitchen since Fat adds flavor and protects the cooking food. Mostly, if it is seen, it is as part of a process such as in Dry Roasting Bell Peppers to flavor them and help remove their skins.  

We will debate with others that Dry Roasting can also be accomplished in a Frying Pan or a Wok which use Conduction from a heat source from below to warm the product. To us Roasting has to use Convection, surrounding the ingredients with hot air. Stove top heating may work but is technically Toasting.

Commercially, Dry Roasting means to apply heat to food products. Familiar forms of Dry Roasted commercial foods include AlmondsCoffee BeansPeanuts, etc.

Dry roasting can be done in a frying pan or wok (a common way to prepare spices in some cuisines), or in a specialized roaster (as is used for coffee beans or peanuts). Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices. It is done with adding various herbs, spices and sugars into the frying pan and roasting until brown.