Entity: ROTISSERIE
A rotisserie is a device used for cooking meat, especially chicken, by turning it on a spit over a heat source. It helps cook the meat evenly and baste it in its own juices.
ROTISSERIE
Etymology
The term 'rotisserie' originates from the French word 'rôtisserie,' which refers to a place where meats are roasted or cooked on a rotating spit.
Definition
A rotisserie is a cooking device that uses a spit, a long skewer or metal rod, to hold a large piece of meat while it rotates over a heat source. This method ensures even cooking and basting in the meat's natural juices.
Historical Context
Rotisseries have been used for centuries, with early versions powered by hand-cranking. The invention of motor-driven spits revolutionized the cooking process, making it more efficient and accessible.
Cultural Significance
Rotisserie cooking is popular worldwide, with variations in techniques and seasonings based on different cultures. It is often associated with comfort food and family gatherings.
Related Concepts
Rotisserie cooking is similar to barbecue and grilling but involves a rotating spit for cooking meat. It is commonly used in restaurants and home kitchens for preparing flavorful and tender meats.
See Also
- Barbecue
- Grilling
- Spit roasting
A rotisserie is a cooking device that uses a spit to hold and rotate large pieces of meat over a heat source, ensuring even cooking and basting in natural juices.