Rotisserie is a cookery way that constantly gives some truly tasty meals that are sure to create some buzz. Meats cooked in this way are always moist and full of flavor. Loads of of individual approaches can be taken. Time tested tricks are the best way to get the most out of any rotisserie cooking system. Don’t follow them and you may be stuck with something dull and uninspired.
The difference is the movement
Grasping how rotisserie works is crucial for getting the best outcomes yourself. In order to get such delectable outcomes, there are two rules that are served by the leisurely revolution. The foremost purpose is so that all sides get uniform exposure to the flame, element or whatever heat source is used. Likewise, the rotation means that naturally occurring juices never come off and suffice to automatically baste the meat. The outcome is grub that is a lot jucier than broiled meat because the juices are retained.
Keep thing balanced
To make sure the rotisserie motor isn’t being overworked the chicken, beef or whatever other piece of meat being cooked must be balanced on the spit. To make sure this is the case, hold the spit (with the food already on it) with your hands. It is pretty uncomplicated to feel out any imbalance by just turning the rod and seeing if one of the sides pulls downwardly. An imbalance can be simply offset by the addition of counter weights that are placed as to oppose the heavy side.
Choosing how to distribute the heat
Another issue to take into account is how intense the heat source must be. For rotisserie, it’s a bad idea to use the same temperature as you would for grilling. This means that it will typically take more time to cook. Now if you are using an electric rotisserie, this is set for you as they are designed for this function. Doing rotisserie on a BBQ doesn’t automatically set the temperature for you and necessitates some knowledge on your part.
Direct heat means that the food is right above the heat source and in this instance shouldn’t be too high as to not overcook the meat. Using a charcoal grill gives you the ability to scatter out the coals in smaller heaps to keep the temperature low. For small meat cuts, a direct flame does work well though if you are looking for that grilled taste.
Direct heat isn’t the only way to do things and you can rather decide an indirect source. The recommended thing to do in this situation is to have two heat sources; burners for gas grills and coal heaps for charcoal grills. In both cases, the food must only have a few inches of its sides on top of the heat sources. Not applying the flame straight on the meat will let you get it evenly cooked all the way through.
Cooking time can be deceiving
By keeping an eye on the inner temperature rather than the cooking time, you will always get the perfect doneness. Because the shape of the meat can deviate quite a lot, some pieces can take longer than others to cook. Temperature isn’t a subjective assessment and it will always notify you just how far on in its cooking cycle your meat is. When the meat reaches the correct temperature, it’s over.
So now you know what you need. When it comes to rotisserie, trial and error is overrated and you must go for what is proven instead. Finally, always let the meat set for 5 to 10 minutes before serving so that you don’t lose all the juices when you begin cutting it. It is really very simple to make delightful rotisserie if you just keep these simple tips in mind.
Cooking good food is a passion for Bob Haas. He also builds websites around the tools, appliances and recipes that he thinks are the best. Click here to get information about different rotisserie types. Also, for more information about doing chicken the right way, his site also includes information about different rotisseries and ways to get the most out of them.