what can you tell me about rotisserie?
It is a style of roasting where meat is skewered on a rod and cooked in a fireplace or over a campfire or in an oven
ohh okay. when did people first start doing rotisserie?
Its been used in medieval cuisine and early modern kitchens, so a long time
i see! does rotisserie only apply to meat or can it apply to other items?
Rotisserie
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 self-basting.
History.
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List of spit-roasted foods
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. 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. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting