Food Blog

Amidst all the available ways to make food, rotisserie gives possibly the most fantastic tasting outcomes. Meats cooked in this style are invariably moist and full of flavour. There are many different options to choose from. You can rotisserie on the barbeque (charcoal or gas) or you can use an electric countertop rotisserie. If you want the best tasting outcome for all methods, be sure to follow some tried and true steps. The result is mostly dependent on whether or not these elementary steps are followed so disregard them at your own risk.

Rotation is the secret

The appropriate way to get the most out of your rotisserie cooking is to be familiar with the intricacies it is based on. There are two reasons for the unhurried pace of the spit. One, the meat cooking receives the same quantity of heat on all its sides. Then, the natural juices are in no way allowed to leak and end up basting the full piece of meat for the whole period of preparation. This helps with increasing the taste and texture of the meat and is not something you get with grilling.

Balance is key

Balance is very crucial to ensure that the motor works consistently as the food is turning on the skewer. To test this, attach it in position using the forks and hold the spit in your hands. The laws of physics order that any heavy side will pull down and end up facing the floor if you let the rod rotate without restraint. Heavy sides are eliminated either by repositioning the food or attaching a weight on the skewer facing the other side of the unbalance.

Choosing how to distribute the heat

How hot the flame or grilling element should be is also worth paying attention to. Powerful heat might be right for traditional cooking but it isn't a nice idea for this type of cooking. This means that it will normally take more time to cook. Now if you are using an electric rotisserie, this is taken care for you as they are designed for this function. Doing rotisserie on a barbeque doesn't automatically set the temperature for you and necessitates some knowledge on your part.

If you are using a direct heat source (when the heat source is right underneath the meat) with a gas grill make sure that the flame is gentle and you shouldn't have any issues. A huge fire in the middle is not the way to go if you are using a charcoal grill; instead make smaller piles around the middle. A central direct flame is good for modest cuts of meat since they cook pretty quickly.

Direct heat isn't the only way to do things and you can instead choose an indirect source. This can be achieved by turning on multiple heat sources; charcoal will necessitate you to set up seperate coal piles and a gas grill will just need more than one burner turned on. Only have the sides of the food over the flame and ensure the middle is clear. Not applying the flame directly on the meat will let you get it evenly cooked all the way through.

Cooking time can be deceiving

To ensure you always get the cooking duration right, you are really going to need a meat thermometer. Chickens aren't all equal in size or weight and neither are beef roasts which is why using an invariable cooking time can lead to bad outcomes. By using a thermometer you take out all the conjecture. You can take the meat off the flame when the temperature has reached the right level.

So there you have it. When it comes to rotisserie, trial and error is overrated and you must go for what works instead. The holes created by the thermometer should me minimized in order to hold all those natural juices in the meat. To maintain all the juice in the food, wait about ten minutes before serving it. Don't forget these tips and your rotisserie will come out juicy and delicious every time.