Tasty Chicken Grill Machine in Europe

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Free video about rotisserie grill. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this rotisserie grill video.

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It is called rotisserie grill or deli (the Italian rosticceria or French grill room ) establishing restoration handle meat on a skewer or rotating spit in front of a heat source in a flame or coals. The rotation causes the roast is homogeneous and that will be cooking the piece in its own juices as it rotates. Historically kebabs are spun by hand or by a clockwork today rotation is driven by electric motor.

This style rotisserie grill shaft mounted parallel to the rotation of the earth superfice. It is usually used in the roast chicken and other meats such as beef, pork and lamb. The design of this type of grills includes a spit mounted on two forks so that you can grill or make the grill. The other type of rotisserie grill which is mounted on a vertical axis; meat in this case is stacked, and heat is applied directly to the surface while rotating vertically.

The rotisserie grill is a tool for grilling or frying. It is electrically operated either manually or today and can be horizontal or vertical. Due to the constant rotation of the will roast evenly heated. In addition, less dripping fat from, but runs over the meat and provides a good crust safely. Historical antecedents of the electric rotisserie grills were the so-called spatula, which turned the plugged onto skewers of beef with the help of a mechanic during the roasting on the open fire in order to ensure the uniform Garwerden of the meat. A rotisserie grill mid-14th century is first mentioned in writing in the biography of a French chef under the name tournebroche. Constructed in 1480 Leonardo da Vinci such a device. On the front page of the published 1487 cookbook.

There were three different forms of mechanical spits, with a gear train were driven like a clockwork. The so-called Gewichtsbrater drove a fastened to a rope weight on the wheels, which ran over a drum. An improvement introduced in the 15th century, the spring roaster is, in which the weight was replaced by a coil spring that is mounted in the lower drum tense and with a above the upper drum wound rope.

In England, the use of dogs, which the spatula was using a wheel stopped in motion, widely used until the 19th century. The impeller was dog-wheel. Especially a particularly suitable for this use was breed bred with short legs, the official name Turnspit Dog ("rotisserie grill Dog") and was similar to the Corgi had. Larger households where daily spit roast was cooked, had several of these dogs on a daily basis were alternately used. The cooking time of a larger roast could be around three hours. Today, this breed is extinct because it was no longer needed after the advent of modern spits and not bred.

While in the Austrian cuisine, the fried chicken is preferred has in the German food the roasted or grilled chicken developed since the 19th century's most popular chicken dish, which is now primarily at food stalls is sold ready prepared. Roast chicken has long been the most popular dish of the restaurant chain Wienerwald.

A kebab skewer usually consists of a stack of four to five layers in yogurt and spices marinated lean meat, depending on the situation a richer meat - for example, cross or prime rib - follows. A finished kebab skewer weighs about two to forty pounds. Many restaurants and food vendors make the skewers not themselves but involve them from industrial production.

This style rotisserie grill shaft mounted parallel to the rotation of the earth superfice. It is usually used in the roast chicken and other meats such as beef, pork and lamb. The design of this type of grills includes a spit mounted on two forks so that you can grill or make the grill. The other type of rotisserie grill which is mounted on a vertical axis; meat in this case is stacked, and heat is applied directly to the surface while rotating vertically.

There recently roasters in which the meat is not running; the latter is plugged vertically and rotisserie grill effect is generated by a convection. These roasters Electric are fairly low capacity (5 kg). Several recipes are roasted technique as referenced in the book Sent Sovi and the Book of Coch.

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