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GLOSSARY OF TERMS.
ROASTING

Roasting is a cooking method that utilizes dry heat by way of an open flame, oven, or other dry heat source. It is known to enhance and intensify flavor, texture and color in nearly all root and bulb vegetables.

In roasting, temperature plays an important role in a vegetable's final taste. Low temperatures sweeten their flavor but offer less smokiness; medium temperatures lend well to nutty flavors; and high, quick heat usually sharpens the flavor notes, adding smokiness.

The secret behind any great roasted vegetable begins with fresh, seasonal produce.

Please choose from the choices above to learn more about George Chiala Farm's roasting methods.