How to Use a Rotisserie


Rotisseries are great methods to use when you want to add a boost of flavor to your food but you don’t want the fat. Rotisseries tend to be smaller than regular grills and easier to use. You can use this method to cook any meat like beef, chicken and more. The meat is placed on a long skewer and rotates as it is cooked. This allows the fat to melt off. The fatter that melts off the meat, the less fat you’re actually consuming. That is always good. Rotisserie foods tend to be a huge success with people who love the taste of grilled food or who are health conscious. Read below for more information on how to use a Rotisserie.

Necessary Items:

  • Rotisserie oven
  • Metal Skewer
  • Kitchen Mitt

Instructions:

Step 1

After you have purchased your rotisserie oven, read the manual to educate yourself about the size restriction of food that can be cooked in the oven. Some larger whole meats will be too large to fit into the rotisserie. Save yourself the headache and buy what can comfortably fit into the oven.

Step 2

Season the meat. Use your own special blend of seasonings to make your meat mouthwatering. You can even season the meat and place it in the refrigerator overnight. After your meat is seasoned, place the entire piece of meat onto the metal skewer. Be sure to place a container under the meat to collect the fat as it dissolves off the food.

Step3

When the meat is in the rotisserie over, make sure to pay it close attention. Since this method is a quicker way of cooling food, so it’s very easy to lose track of the cooking time and leave the food in too long. This can result in dried out meat. As a rule of thumb, check the rotating meat at the 45-minute mark. If you find that the meat is unable to stay on the skewer you can remove it from the metal. Allow the meat to cook another 20 minutes.

Step 4

Check the food using a cooking thermometer to ensure it is done.  If you do not have a cooking thermometer, you can use a knife to pierce the meat. Take note of the juices that will surface. You want these to be clear and not blood tinged or pink. If the juice appears to be either bloody, or pink, then return the meat to the rotisserie until they run clear.

Step 5

After the meat is cook through, take the meat out of the rotisserie. Be careful. Use protective kitchenware to prevent any burns or accidents.

Step 6

Use warm soap and water to clean up the used rotisserie oven. Take the appendages apart and wipe those individually. Carefully wipe down the interior of the oven as well.

Filed Under: Food & Cooking

Tags:

About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

RSSComments (0)

Trackback URL

Comments are closed.