Rotisserie and roasting the same? In simple laymen terms “NO”. They are two different ways of cooking & why I personally prefer rotisserie? Because in my many years as a chef I have used both methods many times and if you blindfolded me and gave me a taste test, I could tell you the difference without a shadow of doubt. The tastes are completely different. Contradiction to this may be that we now have ovens with facilities to rotisserie cook built into them.
ROTISSERIE
What is spit-roast rotisserie cooking?
Rotisserie cooking is when the meat is skewered or put on a spit and turns whilst cooking, either machine operated or turned by hand. Using this method of cooking allows the fats and juices to continuously baste the meat whilst cooking, locking in all the wonderful flavours, and keeping the meat moist and succulent all at the same time.
Popular belief would have it, that spit-roasting is so-called because the meat spits whilst its cooking. Yes, that is true to some extent, but the real reason, is because the name of the metal prong used to skewer the meat is known as a spit.
I am going to put my neck on the line now as I am sure there will be some who disagree with me. (feel free to leave comments below) In my years of training to be a chef and gained experience, a spit roast is the same as a rotisserie. The only difference in my opinion, is one is the French version & one being the English version. I will leave you to decide which is which.
Can you cook spicey marinated meat on a rotisserie
This is probably the best way to cook your marinated spicey curried joints of meat. The meat is quickly sealed holding in all those fantastic flavours. Rotating the meat gives it a good all round basting whilst cooking.
You may need one of these
OVEN SPIT ROTISSERIE
How do you cook a rotisserie chicken in the oven?
This is where confusion can begin to set in. Rotisserie and spit roasting are traditionally done over open log fire pits or BBQs, Oven roasting is traditionally done using an oven. (the clue is in there somewhere) However, some bright spark has come up with the idea to put a rotisserie machine inside an oven to try and create the same results.
In my opinion, this is far from a sales pitch or gimmick, in fact, I would go as far as to say that for the first time in my experience someone who knows something about cooking has designed this. Bare with me and all will be revealed.
As I have mentioned earlier, when you spit roast or rotisserie your meat, most of the juices remain within. Unlike roasting where your joint of meat is sat in one place and everything just drips out. TIP: Always put at least 2 inches of water in the roasting tray with your meat (especially Chicken or Turkey) this not only keeps it moist but stops it completely dehydrating and being dry.
Being able to watch your chicken rotisserie cooking from the dining room table with the kitchen oven space freed up for all the vegetables and roast potatoes is one up on the Joneses. I find chicken, Pork and Lamb the best choices of meat to rotisserie cook, mainly because they remain tender and easy to chew. But one thing I will say, hand on heart. Once you have tried rotisserie lamb in comparison to a joint of lamb cooked in a normal oven. you will be amazed at the difference.
Recently, I went to work in a kitchen and checking the menu I saw SPIT ROAST CHICKEN. Wow great, until the chef told me they don’t actually have a spit roaster or a rotisserie, but the customer won’t know. Well that just told me about the chef (who will remain nameless). The only way to spit roast a chicken in an oven is to use a purpose-built oven rotisserie.
when oven roasting Turkey should you put water in the pan?
Roasting
How many times I see even experienced chefs putting meat or chicken and especially Turkey in the oven to roast without any water in the pan. Logic will tell you that part of the cooking process will result in most of the moisture either evaporating or seeping out the bottom. Having at least 2 cups of water in the bottom of the pan will help retain the moisture. This is one of the big differences between rotisserie and roasting.
Keeping your roasted meat moist and juicy is easy when you know how. One of the best methods I have found is to completely cover it in English mustard before you put it in the oven. There is no strong taste of mustard when it is cooked and this not only seals all the juices in but also helps give it a lovely golden-brown finish creating the perfect mouth-watering, table centrepiece.
Always allow the meat to rest for at least 20 minutes before you cut into it. This will give the hot juices time to settle and soak into the meat. Where it has been sealed whilst cooking the juices have not been able to escape thus keeping the meat moist and succulent during the cooking process. If you cut into it too early, the hot juices will gush out like an opened wound, and all your hard work will have been in vain.
Can you rotisserie cook a frozen whole chicken?
No matter how desperate you are, DO NOT COOK FROZEN WHOLE CHICKEN. all meat, poultry or fish should be left to naturally defrost in a cool place. Health and safety regulators stipulate defrosting in a fridge., this however can take a long time depending on the size.
There are methods of defrosting meat quicker, Microwave, placed in water but to mention a few. I do not recommend any of these methods and in fact would not recommend using frozen products at all. There is no substitute for fresh produce, the texture, quality, and taste can be greatly diminished by freezing.
Trying to put a skewer or spit through frozen meat is not only difficult but dangerous too, the spike on the end of a skewer is designed to penetrate meat easily, one slip and the only meat it will be penetrating will be your hand. Not a great way to start preparing dinner.
Why should rotisserie food be cooked properly before eating?
A core temperature of 75°c would be considered cooked and rare would be 50°C . cooking meat thoroughly is essential to ensure you destroy any harmful bacteria. Overcooking meat may not be harmful but (unless you like your meat well done) it will lose a lot of its flavour and become very dry. Unfortunately overcooked meat can not be used for much ( pet food maybe?) so using a thermometer with a probe is the best way of checking to make sure your food is not only safe to eat but tasty too.
Useful kitchen accessories
Why did humans start cooking the meat?
No one can put an exact time or precise reasoning as to why humans started cooking their meat. One theory has it that animals cooked in naturally caused fires were eaten acquiring a taste for cooked meat. Early humans were primitive, patience waiting for food to cook was not in their nature, and this is one factor that separates us from other mammals.
Some theories suggest that cooking meat broke down the tendons and making it easier to eat. In later years, with the discovery of harmful bacteria in raw meat and a better understanding of them, cooking meat was found to be healthier.
As time has evolved so our stomachs have adapted to eating cooked meat and unlike other meat-eating animals, we are more prone to bacteria caused despises because of this.
Conclusion
So, there you have it, Rotisserie, Spit roasting, Oven spit roasting or straight forward roasting in an oven. The one thing they do all have in common is they are all methods of cooking, be it meat, chicken, Turkey, Fish, or vegetables & potatoes.
Depending on where you are cooking from be it a kitchen, Camping or out in the garden, will greatly affect the method you choose. Personally, my favourite is rotisserie cooking. Not only because the taste and quality are far more superior but also the atmosphere it creates for the mouth-watering guests waiting for that glorious moment when you start to carve it and put it on their plates.
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Kevin Harrington is a keen photographer, blogger, and professional chef for over 40 years. With a passion for cooking and travel, Chefstravels was born. Thank you for visiting my site and I wish you every success in what you do.
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