ROTISSERIE Meaning and
Definition
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Rotisserie refers to a cooking method and a specialized piece of equipment used for roasting and grilling meat. As a cooking method, it involves slow-cooking meat on a rotating spit over an open fire, in an oven, or using an electric rotisserie. The word "rotisserie" originates from the French word "rôtis," which means "roast."
A rotisserie is a mechanism typically consisting of a long metal rod or spit, with supports on either end to hold the meat while it rotates. The spit is placed horizontally, allowing the meat to cook evenly as it revolves. The rotation allows the meat's juices to baste itself, resulting in tender and evenly cooked meat with a crispy exterior. This method is commonly used for poultry, such as chicken or turkey, but can also be applied to other meats like beef, lamb, or even vegetables.
Furthermore, "rotisserie" also refers to the cooking apparatus itself. In this context, a rotisserie can be a freestanding unit, a built-in feature in an oven, or an attachment for a grill. It can be powered manually, driven by an electric motor, or even operated by a mechanical system. The equipment often includes heat controls to regulate temperature and additional trays or compartments for collecting drippings or cooking other items simultaneously. Rotisserie cooking is popular for its ability to produce succulent and flavorful roasted meats while simplifying the cooking process.
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Other Common Misspellings for ROTISSERIE
Etymology of ROTISSERIE
The word "rotisserie" originates from the French term "rôtisserie", derived from the verb "rôtir", which means "to roast" or "to grill". It is related to the Latin word "rota", meaning "wheel" or "turning". The term describes the method of cooking or roasting meat on a spit or skewer that rotates over heat, allowing for even cooking and browning. Over time, "rotisserie" has been adopted and adapted into various languages and used to refer to both the cooking technique and the equipment itself.
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