Rotisserie, 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 or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.
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👉 Rotisserie in the context of Roasting
Roasting is a cooking method that uses dry heat where hot air covers 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. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
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Rotisserie in the context of Obelisk
An obelisk (/ˈɒbəlɪsk/; from Ancient Greek ὀβελίσκος (obelískos), diminutive of ὀβελός (obelós) ' spit, nail, pointed pillar') is a tall, slender, tapered monument with four sides and a pyramidal or pyramidion top. Originally constructed by Ancient Egyptians and called tekhenu, the Greeks used the Greek term obeliskos to describe them, and this word passed into Latin and ultimately English. Though William Thomas used the term correctly in his Historie of Italie of 1549, by the late sixteenth century (after reduced contact with Italy following the excommunication of Queen Elizabeth), Shakespeare failed to distinguish between pyramids and obelisks in his plays and sonnets. Ancient obelisks are monolithic and consist of a single stone; most modern obelisks are made of several stones.
Rotisserie in the context of Pork
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the second most commonly consumed type of meat worldwide, following poultry, with evidence of pig husbandry dating back to 8000–9000 BCE.
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Rotisserie in the context of Rotisserie chicken
Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source.
Electric- or gas-powered heating elements may be used by using adjustable infrared heat. These types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes such as soup, chicken salad, and sandwiches.
Rotisserie in the context of Gyros
Gyros, sometimes anglicized as a gyro (/ˈjɪəroʊ, ˈdʒɪər-, ˈdʒaɪr-/; Greek: γύρος, romanized: gýros/yíros, lit. 'turn', pronounced [ˈʝiros]), is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece and Cyprus, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are sometimes used in other countries.