Talk:Roasting

message: what are they? --Hm2k 17:19, 5 April 2006 (UTC)
replies: text: In case anyone still wants to know a year later, roasting is high temperature, while baking is medium to low temperature.--Christopher Tanner, CCC 04:11, 28 May 2007 (UTC)
thread_title:  Fundimental Differences between Roasting and Baking 

message: I don't like the paragraph on coffee in this article.  IMHO it should be a couple sentences on how coffee starts green and is processed by roasting, and maybe a little description of generally how it's done, or something like that.  The details here are more appropriate for the article on coffee roasting.  24.128.68.185 (talk) 23:00, 18 November 2007 (UTC)
thread_title:  Coffee 

message: "...which is considered by some as a flavor enhancement" (second sentence of intro). Why does that need citation? What sort of citation could be found? This is common knowledge, I believe. Would anyone argue the point that some people find that it enhances the flavor? That's the whole point — isn't that obvious? It's not done for any other reason. People caramelize food because it enhances the flavor. Is there any other reason to do it? Thus, it seems obvious to the point of redundancy to even say that it "is considered by some as a flavor enhancer". Frerin (talk) 12:25, 22 February 2012 (UTC)
replies: text: I tend to agree.  It may have more to do with how it is being stated here, particularly the "some" people bit.  I'll try a restatement.  --Dfred (talk) 16:46, 22 February 2012 (UTC)
thread_title:  Does this seriously need a citation? 

message: synonym for chicken (food) / roast chicken, regional cooking variant Widefox; talk 07:09, 30 August 2013 (UTC)
replies: text: I think that a question like this should be raised on a Hugarian Wikiproject or similar if it is an issue. It can't specifically be a synonym for both.  Gregkaye ✍♪ 11:57, 5 December 2014 (UTC)
thread_title:  Proposed merge with [[Hendl]] 

message: I see this part at "Methods" about cooking at high temprature. Aren't we already proven at the Molecular Gastronomy that we cannot seal the juices?  — Preceding unsigned comment added by ArcticTeriyaki (talk • contribs) 06:13, 17 March 2014 (UTC)
thread_title:  Seal the juices? 

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thread_title:  External links modified 

message: An editor has asked for a discussion to address the redirect Hot cuts. Please participate in the redirect discussion if you wish to do so.  signed, Rosguill talk 20:32, 4 November 2019 (UTC)
thread_title:  "Hot cuts" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: The article says Roasting originally meant turning meat or a bird on a spit in front of a fire.  
Etymonline says originally "cook on a grate or gridiron," related to Germanic words meaning "gridiron, grate;".  Wiktionary makes no mention of a spit in its main entry.  Wiktionary mentions a griddle in the Middle English version, but cites a source with quotes mentioning both grill and spit.  OED makes no mention of a spit in its entry; one of its quotes mentions a spit but it could be either contrasting or elaborating for all I can tell.  I'm going to make the statement less specific.  --Dan Wylie-Sears 2 (talk) 21:28, 30 October 2020 (UTC)
thread_title:  Original meaning