Rotisserie, inspired by the French word ‘rotir’, is a cooking method where food, usually meat, is slowly rotated overheated. While Indians might be familiar with the tandoor, the rotisserie offers a unique, even roast. Imagine meats that are juicy inside, and crispy outside, bringing global flavors to Indian kitchens. Dive in to learn more.
What is Rotisserie?
Rotisserie is a cooking method where food, primarily meat, is slowly rotated over a flame. It can be likened to a rotating BBQ, ensuring the meat is juicy on the inside and crispy on the outside. While it bears similarities to our traditional tandoor style, it has its unique touch. This technique is especially popular for chicken, and you might have spotted it at some restaurants or on food shows.
However, it’s different from a regular BBQ. The rotisserie setup typically includes forks on which the meat or chicken is hung, allowing it to be roasted with a 360-degree turn. Many modern ovens, known as OTGs (Oven-Toaster-Grill), feature rotisserie capabilities, making it easier for home chefs to prepare dishes using this method. In fact, the rotisserie feature is a significant reason many people opt for these ovens.
Difference Between OTG Rotisserie and a Barbecue?
Rotisserie: Rotisserie cooking involves skewering meat on a spit, which is a long rod, and then rotating it continuously over a heat source. This can be an open flame, oven, or electric heaters. The primary objective is to cook the meat evenly in its juices, often leading to a juicy roast. Commonly used for large meat cuts or whole animals like chickens, the result is a distinctly roasted flavor.
Barbecue: Barbecue, on the other hand, is about slow-cooking meat over a grill or open flame. The heat sources can range from wood and charcoal to gas. Unlike the quicker rotisserie method, barbecuing aims to tenderize meat by cooking it slowly, often infusing it with a smoky flavor from the burning wood or charcoal. This method also allows for the use of various marinades, rubs, or sauces to enhance the meat’s taste.
So are they same?
No, they aren’t the same. The OTG rotisserie involves rotating meat on a spit over a heat source for even roasting, while barbecue typically means slow-cooking meat over a grill or open flame, often infusing it with a smoky flavor.
Rotisserie Vs Barbecue:
|Cooking Method||Slowly rotating food (primarily meat) over a flame||Slow-cooking meat over a grill or open flame|
|Equipment||Typically involves a spit and rotating mechanism||Grill or open flame (wood, charcoal, or gas)|
|Objective||Evenly roasting meat in its juices||Tenderizing meat through slow cooking, often with smoky flavor|
|Common Use||Commonly used for large meat cuts and whole animals like chickens||Suitable for a variety of meats|
|Flavor||Distinct roasted flavor||Often infused with a smoky flavor|
|Use of Marinades||Typically not used||Commonly used to enhance meat’s taste|
In this article, we have explained Rotisserie. Rotisserie is a feature and technology of a microwave oven that allows you to grill and bake chicken, meat, veggies, and more. Generally, it is used for grilling and baking chicken and meat, ensuring even cooking.
We have also compared it to barbecue (BBQ) and explained how it differs from a traditional BBQ.
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