Rotisserie
Rotisserie
Rotisserie (pronunciation: /ˌrəʊtɪˈsəːri/), also known as spit-roasting, 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 is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
Etymology
The term "rotisserie" is derived from the French word "rotissoire" and ultimately from Latin "rotare" which means to turn. The rotating spit roasts the meat evenly, hence the name.
Related Terms
- Spit (cooking aid): A rod on which meat is skewered for a rotisserie.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- Basting (cooking): The act of pouring juices or melted fat over meat while it is cooking, in order to keep it moist.
- Barbecue: A method and apparatus for char grilling food in the hot smoke of a fire, using hardwood charcoal or hot coals of wood, or metal rods heated by electricity.
See Also
External links
- Medical encyclopedia article on Rotisserie
- Wikipedia's article - Rotisserie
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski