High Heat Roasting
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High Heat Roasting, sometimes called High Heat Oven Roasting, is a quick Roasting technique that uses High Heat in the range of 400˚ F to 499˚ F (204˚ C to 259˚ C).

High Heat Roasting is not widely used as a stand-alone cooking technique. If it is used at all, High Heat Roasting’s strengths are Browning, Reheating previously cooked foods and quickly altering flavor and texture in food that can are already safe to consume Raw.

According to Smart Kitchen’s Home Plate™ cooking method, the candidates for quick High Heat Roasting are most often Tender, Thin, Moist & Lean ingredients which can benefit from a little Tenderizing and a little Browning. Foods like Broccoli, Asparagus, Cauliflower, and Tomatoes are good examples. These items are also safe to eat Raw.

The major reason that quick High Heat Roasting is not used more often is that Broiling is very similar and does a better job in a shorter amount of time.

Join Smart Kitchen to learn more about all the various ways to practice Roasting. If you want to learn more about The Difference between Broiling and High Heat Roasting follow the link to our Resource page on the subject.