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Rotisserie. 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.
Rotisserie chicken has been a popular food in Canada since the 1950s, and is a staple of Canadian pop culture. Two Canadian casual dining restaurant chains, Swiss Chalet and St-Hubert, dominate the market for chicken, though the dish is also the central item for other Canadian chains, popular international chains such as Nandos, or individual restaurants.
La Cornue says its ovens are "built to last forever, and the intense concentrated heat used in a self-clean mode will break down the oven seal over time and compromise the efficiency of the oven."
Gallery. Baumkuchen being prepared on a rotisserie. Cağ kebabı. Obersteiner Spießbraten. Rotisserie chicken. Shawarma in Lebanon, 1950. Siu mei – roasted goose (top left), chicken (top right) and pork (bottom) Spanferkel, a spit-roasted suckling pig in German cuisine [13] Several national variants of spit cakes.
Here’s what to do: Step 1: Dip the pod in warm water. Step 2: Hold it in the water long enough to soak up a bit, but not so long that it starts to crumble. Step 3: Use the tablet to scrub, no ...
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