Rotisserie

The rotisserie is a tool for grilling or frying. It is electrically operated either by hand or today and can stand horizontally or vertically. Due to the constant rotation of the roast is heated evenly. In addition, less fat drips off, but runs over the meat and provides a good crust safe.

History

Historical antecedents of the electric rotisseries were the so-called spatula, which turned the devices plugged onto a spit roast by using a mechanics during roasting in an open fire, in order to ensure the uniform Garwerden of the meat.

A rotisserie mid-14th century is mentioned for the first time in writing tournebroche in the biography of a French chef by the name. Around 1480 Leonardo da Vinci designed such a device. On the title page of the published 1487 cookbook The Küchenmeisterey a so-called Rauchbrater can be seen.

In the kitchens of the common people, the spits long time by hand had to be shot. In upscale households for a kitchen boy was responsible. A corresponding representation there in the book of good Spis from the year 1350. There were also attempts to drive the spit with the help of treadmills, which were held by dogs in motion, or with the use of hydropower.

There were three different forms of mechanical rotating skewers that were driven by a gear train, similar to a clockwork. The so-called operation Gewichtsbrater a rope attached to a weight on the wheels, which ran on a drum. An improvement represented in the 15th century, the spring roaster, in which the weight was replaced by a spiral spring, which was drawn up into the lower drum and stretched over the top with a drum -wound rope. The third variant was Rauchbrater Windbrater and that have also been developed at that time. They were driven by the rising of the open hearth smoke through a wind turbine. 1803 invented the Frenchman Coteau a rotisserie with steam propulsion.

In England, the use of dogs, who held the spatula with the help of a running wheel in motion, widely used until the 19th century was. The impeller was dog- wheel. Specifically a particularly suitable breed of dog was bred with short legs for this use, the official name turnspit Dog ( " spit - dog " ) received and had similarity with the Corgi. Larger households in which daily spit roast was cooked, had several of these dogs on a daily basis were alternately used. The cooking a larger roast could be around three hours. Today, this breed is extinct because it was no longer needed after the advent of modern rotisseries and no longer cultivated.

Courts

• Broiler
• Doner, Shawarma
• Gyros, kontosouvli
• Mechoui
• Spießbraten
• Suckling pig

Swell

• Kitchen appliance
• Cooking appliance