Toast to roasting

As the season changes and moves our activities inside, our approach to getting meals on the table also adjusts.

The oven door might be a bit squeaky and dusty after a summer of neglect, but it's ready to fire up again to roast a large hunk of meat or fall's finest vegetables.

For this month's The Gazette KCRG-TV9 Cook Club we employed one of the oldest methods of cooking - roasting – to make Roasted Potato, Bacon, Kale and Tomato Salad with Garlic Yogurt Sauce.

Technically, roasting doesn't require an oven or even electricity. You just need heat from an open flame or another heat source. This kind of roasting requires a bit more hands on attention. The oven, though, allows for a roasting process that you can almost fix and forget.

The dry heat created in the oven surrounds the ingredients creating an environment that allows for even cooking. It transforms the flavor with a browned exterior. Roasting can be done only at a higher temperature (400 degrees or higher), a lower temperature (200 to 325 degrees) or a combination of both.

Large pieces of meat are best when done at the lower temperature for an extended period of time. The higher the heat in the oven the quicker the moisture is being removed from the food, which is why meat can get dry and tough easily. It is also why, when roasting large pieces of meat, it is important to include liquid in the pan.

Vegetables can be roasted at high heat. The high, quick cooking of vegetables creates a caramelization and depth of flavors.

The transformative power of heat is undeniable. A boiled potato is tasty for sure, but a chopped and roasted potato has a whole other depth of flavor.

So, while we may mourn the level of the temperatures outside, we can dial up the temperature of the oven to create a bounty of roasted goods.

Roasting right

'Low or high?: Let your ingredients be your guide. Large cuts of meat are best at low heat but can be hit with a quick burst of heat at the beginning or end of the roast. Vegetables are served well by searing heat.

'Size matters: When chopping food for roasting, take the time to chop everything a similar size to ensure even cooking.

'Watch it: Most important in a high heat roast, items will need to be checked on a couple times during the process and flipped to allow for even browning. With the low temperature roast, watch for liquid evaporation and add more if necessary.