Rotisserie

Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method of cooking is often used for large joints of meat or entire animals, such as chickens, pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

History

The concept of rotisserie cooking has a long history, dating back to medieval times. The term 'rotisserie' itself is French in origin, and was first used in Paris in the 1450s. The French are often credited with refining the rotisserie cooking technique.

Technique

In a rotisserie, the meat is skewered on a spit and rotated slowly, either by a hand crank or an electric motor. The heat source can be direct, such as wood or charcoal, or indirect, such as electric or gas heating elements. The slow rotation allows the meat to cook evenly and retain its juices, resulting in a moist, flavorful dish.

Types of Rotisserie

There are several types of rotisserie, including:

• Open Rotisserie: This is the most traditional form, where the meat is exposed to the open air while it cooks. This allows for a crispy exterior.

• Closed Rotisserie: In this type, the meat is enclosed in a container, often made of glass, which helps to retain heat and moisture.

• Vertical Rotisserie: This type is often used in restaurants for cooking large quantities of meat, such as for shawarma or gyros. The meat is stacked vertically on the spit.

Rotisserie in Different Cuisines

Rotisserie cooking is used in many different cuisines around the world. In Mexican cuisine, for example, it is used to prepare al pastor, a dish of shaved spit-roasted pork. In Greek cuisine, it is used to make gyros, a dish of rotisserie-roasted meat served in a pita.

See Also

• Barbecue
• Roasting
• Grilling

References

   This article is a cooking stub. You can help WikiMD by expanding it!