List of spit-roasted foods

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Preparation of mechoui on a spit, which consists of using a whole lamb Mechoui.jpg
Preparation of méchoui on a spit, which consists of using a whole lamb

This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie 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. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat. [1] When cooking meats, the nature of the food constantly revolving on a spit also creates a self-basting process. [1] Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies". [2] [3]

Contents

Spit-roasted foods

Doner kebab on a vertical spit Zwei Doener Kebab.JPG
Doner kebab on a vertical spit
A kurtoskalacs spit cake cooking on a spit roast Kurtoskalacs szentivanlaborfalva1.jpg
A kürtőskalács spit cake cooking on a spit roast
  • Pollo a la Brasa – a common dish of Peruvian cuisine and one of the most consumed in Peru, it is a rotisserie chicken dish that is a Peruvian version of pollo al spiedo. [8] [9]

See also

References

  1. 1 2 Famularo, J. (1992). The Joy of Grilling. Joy of Cooking Series. Barron's Educational Series, Incorporated. p. 219. ISBN   978-0-8120-4703-5 . Retrieved January 25, 2019.
  2. Katz, S.H.; Weaver, W.W. (2003). Encyclopedia of Food and Culture: Obesity to Zoroastrianism. Index. Scribner library of daily life. Scribner. p. 206. ISBN   978-0-684-80565-8 . Retrieved January 25, 2019.
  3. Walker, H. (1997). Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996. Oxford Symposium on food & cookery. Prospect Books. p.  247. ISBN   978-0-907325-79-6 . Retrieved January 25, 2019.
  4. "The Lebanese connection". Los Dos Cooking School. Archived from the original on April 26, 2016. Retrieved January 24, 2019.
  5. Posadas, J. (2011). Etiquette Guide to the Philippines: Know the Rules that Make the Difference!. Tuttle Publishing. p. pt44. ISBN   978-1-4629-0046-6 . Retrieved January 24, 2019.
  6. Roces, A.R. (1978). Filipino Heritage: The Spanish colonial period (17th. Filipino Heritage: The Making of a Nation. Manila: Lahing Pilipino Pub. p. 1153. Retrieved January 24, 2019.
  7. Raichlen, S. (2011). How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook. Workman Publishing Company, Incorporated. p. 211. ISBN   978-0-7611-7041-9 . Retrieved January 25, 2019.
  8. Brenes, E.R.; Haar, J. (2012). The Future of Entrepreneurship in Latin America. International Political Economy Series. Palgrave Macmillan. pp. 248–252. ISBN   978-0-230-27918-6.
  9. Martinez, D. (2010). Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin . Atria Books. pp.  71–72. ISBN   978-1-4391-9932-9.
  10. Nilsson, Maia Brindley (11 June 2011). "Top ten Swedish foods to remember". The Local (Sweden) . Retrieved 9 February 2015.
  11. "Kövi Pál, Transylvanian Feast (1980)" (PDF).
  12. Cursa intre Romania si Ungaria pentru a inregistra Kurtos Kalacs la UE. “Lovitura” data de vecinii maghiari
  13. Raichlen, S. (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing Company. p. 347. ISBN   978-0-7611-4801-2 . Retrieved January 24, 2019.

Further reading