Rotisserie: Difference between revisions
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[[Image:Döner kebab slicing.jpg|right|thumb|A vertical rotisserie cooking [[Shawerma]]]] |
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'''Rotisserie''' is a style of [[roasting]] where meat is [[skewered]] on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous [[basting]] if desired. |
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Historically, rotisseries were turned by hand or by [[clockwork]] contrivances. Nowadays, they are usually driven by [[electric motor]]s. |
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A rotisserie has also become known as a restaurant specializing in spit-roasted meat and chicken. The word comes from French where it first appeared in Paris shops around 1450. Additionally in restaurants a rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.<ref name="rotisserie">[http://greatgrub.com/reference/rotisserie rotisserie method]</ref> |
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==Horizontal rotisserie== |
==Horizontal rotisserie== |
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This style of rotisserie mounts the spit horizontally. They are often used to cook whole [[chicken]]s or roasts of various meats including [[beef]] and [[pork]]. The design may include a single spit mounted over an [[Broiling|open broiler]] or [[Grill (cooking)|grill]], a single spit mounted within an otherwise-conventional [[oven]], or many spits mounted within a large industrial oven. The latter are commonly used to mass produced roasted meats for sale to consumers. |
This style of rotisserie mounts the spit horizontally. They are often used to cook whole [[chicken]]s or roasts of various meats including [[beef]] and [[pork]]. The design may include a single spit mounted over an [[Broiling|open broiler]] or [[Grill (cooking)|grill]], a single spit mounted within an otherwise-conventional [[oven]], or many spits mounted within a large industrial oven. The latter are commonly used to mass produced roasted meats for sale to consumers. |
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Revision as of 05:48, 3 May 2008
sex hard core cunt
Horizontal rotisserie
This style of rotisserie mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are commonly used to mass produced roasted meats for sale to consumers.
In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required.
High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit.
A dish that is usually cooked on horizontal rotisserie is:
- Pollo a la brasa, from Peru
- Frango de churrasco, [Portuguese cuisine]
- Churrasco; [Portuguese cuisine]
Vertical rotisserie
The other common style of rotisserie is the vertical rotisserie; here, the heat is applied directly from the side (as shown in the picture) or, less-commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie.
Some dishes that are commonly cooked on a vertical rotisserie include:
- Döner kebab from Turkey
- Gyros, from Greece
- Shawarma, from the Near East
- Taco al pastor, from Mexico
References
External links
See also
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