ahjupraegimise

Ahjupraegimine is a culinary technique used to cook food by dry heat in an oven. The term combines the Estonian ahju, meaning oven, with praegimine, referring to roasting or browning. In practice, the food is prepared with seasonings and often a light coating of oil or fat, placed on a rack or in a roasting pan, and then heated in a preheated oven. The goal is to brown the exterior while ensuring the interior reaches the desired level of doneness.

Methods vary by recipe and food type. A common approach is to start with a relatively high oven temperature to promote browning, then reduce to a moderate or low temperature to finish cooking more evenly. For some foods, continuous moderate heat is preferred to avoid excessive browning. The technique is used for meats such as beef, pork, and poultry, as well as vegetables, root crops, and fish. Small, tender items may be roasted quickly, while larger cuts require longer cooking times.

Key considerations include choosing an appropriate cooking vessel, ensuring adequate air circulation, avoiding overcrowding, and allowing the meat to rest after roasting for juices to redistribute. Temperature and time depend on the cut, size, and desired doneness, and a food thermometer is commonly used.

Comparatively, ahjupraegimine is a form of dry-heat cooking distinct from boiling or simmering, and it is closely related to baking in its use of an oven, though it is usually associated with roasted rather than baked goods. See also roasting, baking, and broiling.