Which type of cooking method uses direct heat from below?

Roasting is a cooking method that utilizes direct heat from below, typically in an oven, to cook food. This method allows the food to develop a browned exterior while cooking evenly throughout. The high temperatures involved in roasting lead to caramelization and the Maillard reaction, which enhance the flavors and textures of meats and vegetables.

Steaming, on the other hand, uses moist heat from boiling water or steam, which is a different cooking principle than roasting. Sous vide involves cooking food in a vacuum-sealed bag immersed in a water bath at a precise temperature, which is also distinct from the direct heat method. Simmering uses low, indirect heat to cook foods in liquid, contrasting the high heat and direct method applied in roasting. Each of these methods has its techniques and desired outcomes, but roasting is unique in its use of direct heat as the primary cooking source.