Author Statement: Judith Finlayson
Audience: Trade
Specs: 16 pages of color photographs, index
Pages: 192
Trim Size: 7" x 10" x 5/8"
Language code 1: eng
Publication Date: 20050402
Copyright Year: 2005
125 Best Rotisserie Oven Recipes
Low fat cooking with tasty results.
Cooking meals in a conventional oven can add unnecessary fat to your favorite meals. By switching to rotisserie ovens, millions of people have reduced the fat in their diets while also enjoying great tasting food. A rotisserie oven seals in food's natural juices while cooking. Now many rotisseries are also very energy efficient, cooking food in far less time than a conventional oven.
No wonder the top manufacturer of rotisserie ovens has sold more than three million units over the last several years.
Suitable for either a two-person dinner or a larger group meal such as a turkey, these ovens are remarkably versatile. Meats and vegetables are particularly suited to rotisserie cooking and the recipes range from the traditional to the sophisticated:
- Lemon-Thyme Roasted Chicken
- Warm Mushroom Salad in Mustard Vinaigrette
- Chinese Glazed Duck
- Rosemary-Mustard Coated Roast Beef
- Spicy Mexican Snapper
- South-Western Style Ribs.
Everything from workweek meals to dinner parties will be a snap and guests and families will marvel at the mouth-watering dishes cooked to perfection every time. Also included is useful information about the basics of rotisserie cooking, as well as numerous cooking tips and techniques.
| Bio: | Judith Finlayson is a food journalist and author. She began her career writing featured food articles and developing recipes for magazines. She is author of The Convenience Cook and 150 Best Slow Cooker Recipes. She lives in Toronto. |
| Preface: | IntroductionUnexpected guests and no time to fuss? Defrost a chicken, season and brush with oil, truss and load it onto the spit rods, and your work is virtually done. With a rotisserie oven, you just set the timer and check what's cooking from time to time, in the unlikely event that something has gone amiss. In about an hour, you'll be serving one of the most delicious roast chickens you've ever tasted. This basic formula also works for roasts of beef, pork and lamb, as well as many other foods. Rotisserie cooking isn't new. Quite the contrary, in fact. Since the Stone Age, people have been cooking food on a stick, turning it occasionally to ensure even browning. Around the middle of the 15th century, expertise in the technique was identified, spawning the French term rotisseur to describe a purveyor of roast game and poultry. What is new -- and this goes a long way toward explaining the revival of interest in this ancient technique -- is the relatively recent invention of the rotisserie oven, which makes the process extremely convenient. This stand-alone appliance contains a heating element and spit rods mounted on gear wheels that turn when powered by electricity. Depending on the model, rotisserie ovens also come with a dial or digital timer, some kind of tray for capturing the fat that melts during cooking, a basket for cooking smaller or more fragile foods, and a variety of optional accessories, such as kabob rods. The units are available in several sizes (about the same size as microwave ovens). There are two main manufacturers: George Foreman, distributed by Salton; and Ronco, distributed by Popeil Inventions, Inc. De Longhi makes a convection oven with a rotisserie attachment, and some barbecues and ovens now come equipped with infrared burners for rotisserie cooking. Other manufacturers have their own versions in the works. Shop around and choose the model that suits you best. And get ready to enjoy some of the best home cooking you've ever done! - Judith Finlayson |
| TOC: |
Acknowledgments
Poultry
Beef and Veal
Lamb and Pork
Fish and Seafood
Vegetables
Second Acts
Index |
