"roast. Meats and vegetables prepared in this way are described as ""roasted"", e.g., roasted chicken or roasted squash. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on"
"Roasting jack A roasting jack is a machine which rotates meat roasting on a spit. It can also be called a spit jack, a spit engine or a turnspit, although this name can also refer to a human turning the spit, or a turnspit dog. Cooking meat on a spit dates back at least to the 1st century BC, but at first spits were turned by human power. In Britain, starting in the Tudor period, dog-powered turnspits were used; the dog ran in a treadmill linked to the spit by belts and pulleys. Other forms of roasting jacks included the"
"flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed. Spice mixes generally include salt, hot and sweet paprika, white and black pepper, dried parsley, garlic powder, and oregano. Additional spices are sometimes added (""e.g."" cinnamon, nutmeg, cumin, anise, coriander, fennel, allspice, sumac). The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler. As the cone cooks, lower parts are basted with the juices running off the upper parts. If the meat is not"
"in spit-roasted meat. The word comes from French where it first appeared in Paris shops around 1450. Additionally, in restaurants employing the Escoffierian ""brigade de cuisine"", the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods. This style mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter"
"Pot roast Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy. In North America, where"
"Roasting Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a"
"Siu mei Siu mei () is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting. Siu mei is very popular in Hong Kong and Macau. Usually meat of this type is purchased as take-out as ""siu mei"" takes a great deal of resources to prepare, and few families in Hong Kong or mainland China have the equipment"
"skewers. The line of holes in the base allowed the coals to be supplied with oxygen. Mycenaean Greeks used portable trays as grills. These trays were rectangular ceramic pans that sat underneath skewers of meat. It is not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit. Homer in ""Iliad"" (1.465) mentions pieces of meat roasted on spits (ὀβελός). This is also mentioned in the works of Aristophanes, Xenophon, Aristotle, and others. In Classical Greece, a small spit or skewer was known as"
"as the Lower Paleolithic, has been found at a 300,000-year-old site in Schöningen, Germany. A stick with a burnt tip was found to have been used to cook meat over a fire. Excavations in Santorini, Greece, unearthed sets of stone cooking supports used before the 17th century BC. In the supports there are pairs of indentations that may have been used for holding skewers. Homer in ""Iliad"" (1.465) mentions pieces of meat roasted on spits (ὀβελός). In Classical Greece, a small spit or skewer was known as ὀβελίσκος (""obeliskos""), and Aristophanes mentions such skewers being used to roast thrushes. The"
"the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul). In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although"
"Braising Braising (from the French word ""braiser"") is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle"
"Roast chicken Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide. Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form"
"is a cognate of the English """"""fry"""""". Frigărui Frigărui (, singular: ""frigăruie"") is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. The word ""frigăruie"" is a diminutive form of ""frigare"" ""skewer"", which is derived from ""a frige"", meaning ""to grill"" or ""to fry"". This in turn comes from the"
"Méchoui In the cuisine of Northern Africa, Méchoui () is a whole sheep or a lamb spit-roasted on a barbecue. The word comes from the Arabic word ""šawa"", which means ""grilled, roasted"". This dish is very popular in North Africa. In Algeria and Morocco , the term méchoui ""refers to the method of cooking a lamb or a sheep cooked whole on the spit"". In Tunisia , however, it applies to any piece of meat or fish grilled with embers. Méchoui is a dish served at the beginning of the meal, as part of a feast or ""diffa"" . With"
"Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called ""grillspett"". In the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The ""grill"" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as ""broiling"" in North America. Sometimes the term grilling may refer to cooking with heat from below, as in the United States. In the 1970s and"
"for example ""lamb cubes en brochette"". Skewers are often used in a variety of kebab dishes. Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo; however, any suitable wood may be used. Prior to grilling, wooden skewers may be soaked in water to avoid burning. A related device is the rotisserie or spit, a large rod that rotates meat while it cooks. Evidence of the prehistoric use of skewers, as far back"
"Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes. This method of food preparation involves using the Maillard reaction to ""brown"" the meat or vegetables and then deglazing with stock or water"
"The hog is opened from head to tail along the belly, and is slow-grilled, turned on a rod over a fire. Even though the Spanish-speaking islands of the Caribbean and the Philippines do not share a common everyday spoken language, it is still referred to with the same pronunciation. This may be due to the fact that both regions were ruled by Spain for several centuries; (linguists estimate that some forty percent of the various Philippine languages contain Spanish loanwords). Barbecue is also the term for skewered pork or chicken, marinated in, and basted with, a sweetish sauce made from"
"flame on a vertical rotisserie called a ""trompo"" (lit: spinning top), very similar to how shawarma is cooked, with a piece of fresh onion and a pineapple on top. When ready, the meat is then thinly sliced off the spit with a large knife. It is served on small tortillas, with finely chopped onions, cilantro, and occasionally a small slice of pineapple, and usually topped with some lemon or lime juice and hot salsa. This meat is a common ingredient in not just tacos, but also gringas, alambres, huaraches, tortas, burritos and pizza. In some places of northern Mexico, such"
"Sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing. Ingredients for sautéing are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken,"
"fire. It is one of the oldest forms of cooking known. Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since a grill (gridiron) is used. Barbecuing and smoking differ from roasting because of the lower temperature and controlled smoke application. Grilling can be considered as a low-fat food preparation, as it allows any fat in the food to drip away. Before the invention and widespread use of stoves, food was primarily cooked over open flames from a hearth. To roast meat, racks with skewers, or,"
"Shawarma Shawarma (; ), also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is one of the world's most popular street foods, especially in the countries of the Levant and the Arabian Peninsula. Grilling a vertical spit of stacked meat slices, and cutting it off as it"
"Stir frying Stir frying () is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well"
"Frigărui Frigărui (, singular: ""frigăruie"") is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. The word ""frigăruie"" is a diminutive form of ""frigare"" ""skewer"", which is derived from ""a frige"", meaning ""to grill"" or ""to fry"". This in turn comes from the Latin ""frῑgĕre"" ""roast, fry"" and as such"
"rotated faster in the early part of the roasting, to help interior temperature rise without burning the exterior. Once the exterior has started to crust, then the rate of rotation is adjusted down so as to minimize dripping. This allows juices and drippings to stay on, thus maximizing flavor. The latter is particularly important if using a horizontal spit and coals or an open fire, in which case the drippings cannot be salvaged for basting. For a horizontal spit, it is also preferable to keep the roast further away from the heat source in the beginning, which minimizes infrared heating"
"sliced lamb, beef, or chicken, slowly roasted on a vertical rotating spit. The Middle Eastern shawarma, Mexican tacos al pastor, and Greek gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century. The German-style döner kebab sandwich, sometimes called simply ""a kebab"" in English, was introduced by Turkish immigrants in Berlin in the 1970s, and has become one of the most popular take-away foods in Germany and much of Europe. It is commonly sold by Turks, and considered a Turkish-German specialty, in Germany. İskender kebap is a dish made with doner kebab"
"garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes. Sosatie Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ""sate"" (""skewered meat"") and ""saus"" (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in"
"fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros"
"it is also known as ""Yankee pot roast"", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf à la mode that has been modified by influences from German Americans and American Jews. According to food writer James Beard, French immigrants to New England brought their cooking method called ""à l'étouffée"" for tenderizing meats. Later immigrants from Germany to Pennsylvania and the Mid West cooked sauerbraten and marinated roasts, larded and slow cooked for taste and tenderness. In New Orleans, daube"
"Sosatie Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ""sate"" (""skewered meat"") and ""saus"" (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. To prepare, mutton chunks are marinated overnight in fried onions, chillies,"
"most usually pork neck or loin but sometimes also beef is marinated in a mixture of onions, salt and pepper for several hours. The meat is then roasted over an open beech log fire and served with potatoes and grated radish or seasoned cabbage. This is carried out in a similar manner to Schwenker, on a large grill resembling a wheel hanging down above the fire. The wheel is rotated slowly over the fire to ensure even cooking. Swinging grills and the aforementioned cuts are gaining popularity. If it's true that the Germans brought it from Brazil, it's also true"
"is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often the braising liquid. Braising Braising (from the French word ""braiser"") is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction"
"beef to high heat in a relatively short period of time. ""Pot-au-feu"" is a classic French method of cooking short ribs. Flanken is a traditional Eastern European Jewish short rib dish, and serves as the origin of flanken cut of short ribs. Flanken-cut short ribs are boiled in broth with onions and other seasonings until the meat is very tender and the broth is rich. The stew is then served with grated horseradish. In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from"