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Rotisserie: Revision history

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28 December 2023

20 November 2023

  • curprev 15:4615:46, 20 November 2023‎ FoodBookSysop talk contribs‎ 560 bytes +560‎ Created page with "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 or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. https://amzn.to/49MwDsW https://m...."
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