What is a horizontal rotisserie?

Horizontal Rotisserie is a specific type of equipment that allows cooking meat to slowly turn on a swivel cylinder called spitting. The modern Rotisserie furnace was developed from more primitive cooking techniques including turning the stick above the fire. Today's Rotisserie furnaces include high -level engineering for even cooking. Buyers can find them in different sizes to adapt to home or commercial use, with functions such as timers that further help optimized cooking for a piece of meat.

One of the advantages of the horizontal rotisserie is that it can be used for baking whole animals while maintaining most of the inner juices in the meat. As the meat spins on the spit, provided the animal is all and the skin is still maintained, the inner juices generally orbit throughout the meat. This version of slow cooking is popular for many kinds of birds, especially chicken, where it is often cooked whole chickens for use in restaurants or for other sales. Restaurant using HorizOntal rotisserie can sell whole birds directly from the spit or pieces of chicken wrapping. The remaining meat can be used in other culinary products.

This cooking technique is often contrasted with another type of Rotisserie called vertical rotisserie. Vertical Rotisserie is known under many different names, but usually includes large pieces of meat that are made of chipped or slices of meat. These parts of the meat are then placed on a vertical spit. Chefs usually shave smaller pieces of meat to make sandwiches and other items of the restaurant offer.

Horizontal Rotisserie also contributes to a certain crispness of extra skin that rests when cooking meat. The combination of sharp outer layers of leather and juicy interior is one thing that has caused horizontal rotisserie so popular and so many part of visual presentations in a number of restaurants. Almost any kind of restaurant in some areasThe world will present horizontal rotisserie Pec, from street food or fast food franchises to elegant luxury restaurants. Although some chefs or other members of the top culinary world can consider this style of cooking "pastoral", many still see it as a superior way of cooking the whole bird or animal.