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These two words, roasting and baking, are so interesting, and technically may mean the same, but there are many explanations of their differences. One explanation is that roasting is usually when meat is cooked in the oven at a higher temperature while with baking, it is cooked in the oven at a lower temperature. But I like to cook my roast chicken or turkey at a lower temperature of 325 to 350 for a longer time for a juicier end product.

So did I roast or bake my chicken? Some baked items like bundt cakes call for a higher temperature, like 400 degrees. So am I roasting the cake or baking it? Another explanation of the difference is that roasting is solid food and baking starts off as a liquid. So when I cook an apple pie, which starts off as solid, am I roasting it? One more explanation is that roasting is when you cover what you are cooking in the oven and baking is when you do not cover.



But when I bake butter mochi and need to cover it with foil, do I roast or bake it? I do not think that temperature, solid or liquid, or covering or uncovering should be a distinction of whether something is baked or roasted as much as what you are cooking. In general, I think chicken, fish, lamb, beef and others classified as meats, regardless of the temperature you cook it, are roasted. I think all desserts, no matter at what temperature, and whether they are covered or not, are baked.

It makes me think about when we were on a safari in Tanzania, Africa and our cooks baked a cake in a D.

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