Roasted vs. Broasted — What's the Difference?

Roasted food is prepared by cooking it in an oven or over an open flame, which allows it to cook slowly, enveloping the food in dry heat. This method caramelizes the exterior, creating a rich and concentrated flavor. On the other hand, broasted food is cooked in a broaster, a specialized piece of equipment that combines deep frying and pressure cooking. This method seals in the food's juices while ensuring a crispy exterior.

When roasting, the food's natural flavors are enhanced due to the slow cooking process and the caramelization of natural sugars. This method is particularly favored for meats and vegetables. Whereas broasting requires the food to be marinated and then cooked at high pressure in a broaster, which cooks the food faster than roasting and retains moisture, making it especially popular for chicken.

Roasting typically does not require the food to be battered or breaded, as the goal is to achieve a flavorful crust through the cooking process itself. Conversely, broasted foods are often coated with a batter or breading before cooking, which contributes to their signature crispy texture.

Roasted dishes are generally considered healthier due to the minimal use of oils or fats in the cooking process. On the other hand, broasting, while locking in moisture and flavor, involves cooking in oil under pressure, which can result in a higher fat content in the final product.

The equipment required for roasting is commonly found in most kitchens, such as an oven or a roasting pan. Meanwhile, broasting requires a specific piece of equipment called a broaster, which is not as commonly available in home kitchens, making broasted dishes more often found in restaurants or commercial settings.