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Spit-roasting
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or Cooking on a campfire, over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or Turkey (bird), turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting (cooking), basting. History In medieval cuisine and early modern kitchens, 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 ("roasting jacks") were later invented, first powered by turnspit dog, dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat On Spit
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georges Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Turkey
Turkish cuisine () is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, ''mezes'' and dough-based desserts such as ''baklava'', '' şöbiyet'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Döner Kebab
Doner kebab or döner kebab is a dish of Turkish origin made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this. The modern sandwich variant of doner kebab originated and was popularized in 1970s West Berlin by Turkish immigrants. This was recognized by the Berlin-based Association of Turkish Döner Manufacturers in Europe in 2011. The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a '' dürüm'' (literally meaning ''roll'' o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie Chicken
Rotisserie chicken is a chicken dish that is cooked on a rotisserie by using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used by using adjustable infrared heat. These types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes such as soup, chicken salad, and sandwiches. Grocery loss leader Rotisserie chickens are often sold at a lower price than raw whole chickens in grocery stores. Two explanations are often given to justify this phenomenon. First, some grocery stores may use rotisserie chickens as loss leaders to bring shoppers into the store. The logic behind this theory is that if customers come to a store for its rotisserie chickens, they will buy other products while they are there, as well, particularly higher-margin side dishes and alcoholic beverages to accompany the chicken. Second, rotisserie chickens ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ron Popeil
Ronald Martin Popeil ( ; May 3, 1935 – July 28, 2021) was an American inventor and marketing personality, and founder of the direct response marketing company Ronco. He made appearances in infomercials for the Showtime Rotisserie and coined the phrase "Set it, and forget it!" as well as popularizing the phrase, "But wait, there's more!" on television as early as the mid-1950s. Personal life and career Popeil was born to a American Jews, Jewish familyInterfaith Families: "Interfaith Celebrities: Why Pink is a Mixed Bag" By Nate Bloom. 2015 in Manhattan in 1935, the son of Julia (née Schwartz) and Samuel Popeil. When he was six, his parents divorced and he and his brother went to live in Florida with their grandparents. At age 17 in 1952, he went with hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revolutions Per Minute
Revolutions per minute (abbreviated rpm, RPM, rev/min, r/min, or r⋅min−1) is a unit of rotational speed (or rotational frequency) for rotating machines. One revolution per minute is equivalent to hertz. Standards ISO 80000-3:2019 defines a physical quantity called ''rotation'' (or ''number of revolutions''), dimensionless, whose instantaneous rate of change is called ''rotational frequency'' (or ''rate of rotation''), with units of reciprocal seconds (s−1). A related but distinct quantity for describing rotation is ''angular frequency'' (or ''angular speed'', the magnitude of angular velocity), for which the SI unit is the radian per second (rad/s). Although they have the same dimensions (reciprocal time) and base unit (s−1), the hertz (Hz) and radians per second (rad/s) are special names used to express two different but proportional ISQ quantities: frequency and angular frequency, respectively. The conversions between a frequency and an angular frequency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bearing (mechanical)
A ball bearing A bearing is a machine element that constrains relative motion to only the desired motion and reduces friction between moving parts. The design of the bearing may, for example, provide for free linear movement of the moving part or for free rotation around a fixed axis; or, it may prevent a motion by controlling the vectors of normal forces that bear on the moving parts. Most bearings facilitate the desired motion by minimizing friction. Bearings are classified broadly according to the type of operation, the motions allowed, or the directions of the loads (forces) applied to the parts. The term "bearing" is derived from the verb " to bear"; a bearing being a machine element that allows one part to bear (i.e., to support) another. The simplest bearings are bearing surfaces, cut or formed into a part, with varying degrees of control over the form, size, roughness, and location of the surface. Other bearings are separate devices installed into a machine or mach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grill (cooking)
A barbecue grill or barbeque grill (known as a barbecue in Canada and barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: natural gas, gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish language, Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a simi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
