rotisseriestyle

Rotisserie style refers to a cooking method where food is slowly roasted on a rotating spit over a heat source. This technique is often used for meats such as chicken, beef, lamb, and pork, but can also be adapted for vegetables and other items. The continuous rotation ensures that the food cooks evenly and is basted in its own juices as it turns, resulting in a moist and tender interior with a crispy exterior.

The heat source can vary, traditionally being an open flame or hot coals, but modern rotisserie ovens often use electric heating elements. The spit is typically motorized, providing a consistent and slow rotation speed. This slow cooking process breaks down tough connective tissues in meat, making it more palatable. The visual appeal of food rotating on a spit is also a significant aspect of its popularity, especially in restaurant settings where it can be displayed to customers.

The term "rotisserie style" can also be used more broadly to describe dishes that are prepared using this method, even if they are not cooked on a traditional spit in a home kitchen. Many kitchen appliances now offer rotisserie functions, allowing for this cooking style to be replicated. The key elements remain the slow, even cooking and the self-basting effect achieved through rotation.