history: I love to cook.
knowledge: 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 over a fire in a fireplace or over a campfire, or roasted in an oven.
response: That's interesting, have you ever done a rotisserie-type roast, where you spin the meat over a fire?
history: I love to cook.
That's interesting, have you ever done a rotisserie-type roast, where you spin the meat over a fire?
Yes, I've done rotisserie. I usually eat it with some carrots.
knowledge: This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.
response: Do you usually cook large pieces of meat at once? Or an entire pig perhaps?
history: I love to cook.
That's interesting, have you ever done a rotisserie-type roast, where you spin the meat over a fire?
Yes, I've done rotisserie. I usually eat it with some carrots.
Do you usually cook large pieces of meat at once? Or an entire pig perhaps?
I usually cook large pieces of meat.
knowledge: The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
response: The thing about rotisserie is that the meat cooks in its own juice and is essentially self-basting.
history: I love to cook.
That's interesting, have you ever done a rotisserie-type roast, where you spin the meat over a fire?
Yes, I've done rotisserie. I usually eat it with some carrots.
Do you usually cook large pieces of meat at once? Or an entire pig perhaps?
I usually cook large pieces of meat.
The thing about rotisserie is that the meat cooks in its own juice and is essentially self-basting.
Yes, it is really good in the winter time.
knowledge: The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion.
response: Do you use a turbine mounted in a chimney to turn your meat?