> https://en.wikibooks.org/wiki/Cookbook:Roasting https://en.wikibooks.org/wiki/Cookbook:Roasting > Roasted foods get drier and browned on the outside by initi

> https://en.wikibooks.org/wiki/Cookbook:Roasting https://en.wikibooks.org/wiki/Cookbook:Roasting > Roasted foods get drier and browned on the outside by initially exposing it to a high temperature. This keeps most of the moisture from being cooked out of the food. This is scientifically wrong I believe. This is a common problem with attempts at axioms of cooking online like cooking.stackexchange.com it just can't be crowd source using known methods. It's mostly incorrect information. Solve this and you will allow a lot of great wikis happen, but most topics are stuck here. Roughly Maths->Physics->Chemistry are ok, then it starts to fail Biology ->