What is the purpose of starting with high heat during roasting?

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Multiple Choice

What is the purpose of starting with high heat during roasting?

Starting with high heat promotes surface browning through the Maillard reaction, where sugars and amino acids on the skin react to form a brown crust with deeper flavor. The intense heat also helps dry the surface quickly, so you get color rather than a steamed, pale skin. This color and crust are the defining outcomes of starting hot, giving the roast its appealing appearance and aroma. After the surface has browned, lowering the heat lets the interior finish cooking more evenly without overdoing the exterior.

Starting with high heat promotes surface browning through the Maillard reaction, where sugars and amino acids on the skin react to form a brown crust with deeper flavor. The intense heat also helps dry the surface quickly, so you get color rather than a steamed, pale skin. This color and crust are the defining outcomes of starting hot, giving the roast its appealing appearance and aroma. After the surface has browned, lowering the heat lets the interior finish cooking more evenly without overdoing the exterior.

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