Siobhan Perricone wrote:
> I'm no expert, but in my mind (when it comes to meats specifically) the
> difference between baking and roasting is temperature. My gramma taught me
> you bake in a slow or medium oven, and you roast in a hot oven.
>
> Roasting meat at a high heat for a lesser amount of time results in the
> fats browning and draining better, but you have to use a tender cut of meat
> for it because the high, fast cooking toughes a less tender cut.
>
> Baking means cooking at a lower temperature for a longer period of time.
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