Gs4 Security: Rotisserie

Thursday 20 December 2012

Rotisserie

Rotisserie is a style of where meat is on a spit - a long solid rod used to hold food while it is being cooked over a fire in a or , or roasted in an This method is generally used for cooking large joints of meat or entire animals, such as or historically, entire The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-In medieval and early modern the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ( were later invented, first powered byon treadmills, and then band mechanical mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now usually driven byRotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing thehe rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.