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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 A fireplace or hearth is a structure made of brick, stone or metal designed to contain a fire. Fireplaces are used for the relaxing ambiance they create and for heating a room. Modern fireplaces vary in heat efficiency, depending on the design. ...
or over a campfire, or roasted in an
oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...
. This method is generally used for cooking large joints of meat or entire animals, such as
pig The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus ...
s or
turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
s. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.


History

In
medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in t ...
and early modern
kitchen A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a ...
s, 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 jack A roasting jack is a machine which rotates meat roasting on a spit. It can also be called a spit jack, a spit engine or a turnspit, although this name can also refer to a human turning the spit, or a turnspit dog. Cooking meat on a spit dates ...
s") were later invented, first powered by
dogs The dog (''Canis familiaris'' or ''Canis lupus familiaris'') is a domesticated descendant of the wolf. Also called the domestic dog, it is derived from the extinct Pleistocene wolf, and the modern wolf is the dog's nearest living relative. Do ...
on treadmills, and then by steam power and mechanical
clockwork Clockwork refers to the inner workings of either mechanical devices called clocks and watches (where it is also called the movement) or other mechanisms that work similarly, using a series of gears driven by a spring or weight. A clockwork mec ...
mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now usually driven by
electric motor An electric motor is an Electric machine, electrical machine that converts electrical energy into mechanical energy. Most electric motors operate through the interaction between the motor's magnetic field and electric current in a Electromagneti ...
s. Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian ''
brigade de cuisine (, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935) ...
'', the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods.


Horizontal rotisserie

This style mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
and
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...
. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional
oven upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been us ...
, or many spits mounted within a large industrial oven. The latter are commonly used to mass-produce roasted meats for sale to consumers. In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required. High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit. The speed of rotation can vary, depending on the type of food being cooked and proximity to the heat source. Large animals, such as whole pigs, are often cooked at speeds ranging from 3
rpm Revolutions per minute (abbreviated rpm, RPM, rev/min, r/min, or with the notation min−1) is a unit of rotational speed or rotational frequency for rotating machines. Standards ISO 80000-3:2019 defines a unit of rotation as the dimensionl ...
to 1
rpm Revolutions per minute (abbreviated rpm, RPM, rev/min, r/min, or with the notation min−1) is a unit of rotational speed or rotational frequency for rotating machines. Standards ISO 80000-3:2019 defines a unit of rotation as the dimensionl ...
.
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 t ...
, inventor of the Ronco "Showtime" rotisserie oven, claims that 6 rpm is an ideal speed for cooking a variety of food. Generally speaking, when a whole animal is being spit roasted, it is best rotated faster in the early part of the roasting, to help interior temperature rise without burning the exterior. Once the exterior has started to crust, then the rate of rotation is adjusted down so as to minimize dripping. This allows juices and drippings to stay on, thus maximizing flavor. The latter is particularly important if using a horizontal spit and coals or an open fire, in which case the drippings cannot be salvaged for basting. For a horizontal spit, it is also preferable to keep the roast further away from the heat source in the beginning, which minimizes infrared heating while preserving air convection heating. Later on, the roast is brought closer, thus combining intense convection and radiation heating. Supermarkets commonly mass-produce rotisserie chickens using a horizontal rotisserie that has metal bars to hold the chicken in place through the weakest part of the breast (also which hardly affects the meat itself from the impaling, but still holds the chicken firmly in place) and the densest part of the chicken (located just below the drumstick of the chicken).


Vertical rotisserie

Another style of rotisserie is the vertical rotisserie in which the heat is applied directly from the side or, less commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie; this feature is useful, as the meat is typically shaved off a bit at a time. Some dishes that are commonly cooked on a vertical rotisserie include: * Döner kebab from
Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
*
Gyro Gyro may refer to: Science and technology * GYRO, a computer program for tokamak plasma simulation * Gyro Motor Company, an American aircraft engine manufacturer * ''Gyrodactylus salaris'', a parasite in salmon * Gyroscope, an orientation-sta ...
, from
Greece Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders with ...
*
Shawarma Shawarma (; ar, شاورما) is a popular Middle Eastern dish that originated in the Ottoman Empire, consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Tradition ...
, from the
Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...
and the
Arab World The Arab world ( ar, اَلْعَالَمُ الْعَرَبِيُّ '), formally the Arab homeland ( '), also known as the Arab nation ( '), the Arabsphere, or the Arab states, refers to a vast group of countries, mainly located in Western A ...
* Taco al pastor, from
Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...


See also

* Asado *
Barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...
*
Inihaw Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...
*
Lechon A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a " suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, i ...
*
Lechon manok Lechon manok is a Filipino cuisine, Filipino Rotisserie, spit-roasted chicken dish made with chicken marinated in a mixture of garlic, Indian bay leaf, bay leaf, onion, black pepper, soy sauce, and ''patis (sauce), patis'' (fish sauce). The mari ...
*
List of spit-roasted foods This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie 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 ...
*
Pig roast A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig. Pig roasts, under a variety of names, are a common traditional celebration event in many places including the Philippines, Puerto Rico and Cuba. ...
*
Satay Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but ha ...
*
Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roastin ...


References


External links


The spit turner, Historic Royal Palaces movie

How to Make a Spit Roast: The Complete Guide (Updated)

101 Things to do with Rotisserie Chicken - Madge Baird

The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the ... - Diane Phillips

Rotisserie Chickens to the Rescue!: How to Use the Already-Roasted Chickens ... - Carla Fitzgerald Williams
* {{Cooking techniques Barbecue Cooking appliances Cooking techniques Spit-cooked foods Culinary terminology