How to choose an electric rotisserie
- The rotisserie is definitely an appliance for the kitchen with ancient origins, it derives from the cooking methods of our ancestors, when they used to skewer the meat to be cooked on long wooden stalks in order to place it in the middle of the area where there were embers while the person who controlled and rotated the stick with the meat, to facilitate cooking from all sides, could stay at a safe distance that would not get burned.
- Even cooking , which makes the surface of the meat crispy, in particular those of the animals that cook with the skin like chickens, is one of the advantages of cooking obtained with this appliance. In addition, the fat melts and, dripping from the meat, is mostly eliminated, making the meat leaner even if seasoned with the fat itself and therefore soft and juicy.
- Modern rotisseries for home use or used in commercial establishments such as rotisseries and restaurants, use electric motors to slowly rotate the pieces of meat in front of the heating element, such as an electric barbecue, or alternatively gas. Then there are models that can be used in a wood-burning oven , or in the fireplace, for cooking over a wood fire which, surely, gives the meat a very pleasant particular flavor.
- The rod on which the meat is skewered is the spit , a name derived from a hunting tool that was used in ancient times, particularly in Roman times, to kill potentially dangerous animals such as wild boars, by skewering them.