Spit (cooking aide)
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Spit - Revolving skewer or metal rod on which meat, poultry or game is roasted over a fire or under a grill. Process creates high heat and forces fat to spit out of meats.
Split peas - Green or yellow, and mealy when cooked. Good soup base.
Spit
A pointed metal rod used for roasting meats over an open fire
Spoon bread ...
Spit - A pointed rod on which a portion of meat or a whole animal is speared for roasting over or in an open flame.
Spit: a revolving skewer used for roasting meats before an open fire or radiant-heat l.
Squab: a tender young pigeon about four weeks old, usually weighing less than 1 pound.
Spit-roast: To roast an item on a large skewer or spit over, or in front of, an open flame or other radiant heat source.
"Spit roast" redirects here. For simultaneous penetration of the mouth and either the vagina or anus, see Spit roast (sex).
French for "spit-roasted." When used in reference to smaller dishes, means cooked on a skewer over flame; When used in reference to larger meats, it can mean spit-roasted.
a la carte
à la carte [ah luh kahrt, al-uh; Fr. a la kart] ...
Rotate on the spit rods for 1 1/2 to 2 hours or until the internal temperature reaches 170 degrees and the juices run clear.
Brush the duck with some of the sauce about 15 minutes before the duck is done.
[French] rotating spit used for roasting or grilling meat or poultry.
Roto (rotogravure) (food industry term):
A colorful; circular that advertises a retailer's featured sale items, included inside a newspaper or delivered directly to homes.
Kukurec (Albanian): Spit roasted lamb entrails
Kulcha (Indian): Tender, pita-like bread cooked in the tandoor.
Kulesh (Ukrainian) Dense soup made from pork, fat, and sauerkraut.
Cabrito (Sp.): unweaned goat; suckling goat; kid goat; usually split and spit roasted whole; considered a delicacy in Mexico and the Southwest of the US; a favorite dish in northern Mexico, especially at Easter.
or spit over a hardwood, charcoal, or briquette fire; the name also
extends to marinades and social gatherings at such cookouts.
barberry A shrub whose berries are pickled or ripened and made into ...
Younger animals are called abbacchio and are usually spit roasted whole. Older lamb is called agnello, and has a stronger flavour. This lamb is usually roasted or stewed. acciugheAnchovies.
A la Broche Meat roasted on a spit.
A la Carte Menu items prepared fresh to order. A French term, A la carte translates as 'by the menu'.
A la Grecque Translates from the French as 'in the Greek style'.
Al Pastor - A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit.
Albumen - The protein of egg whites.
Medieval Sicilian inventories for the most part mention the caldaria (a spit with a tripod), padella (a pan), or sartago (a fryer), but the rarity of the foculari (slow brasiers) and the number of tricfizarii (taxes), ...
Spiedie Sandwich (SPEE-dee) - The name comes from the Italian spiedo meaning "kitchen cooking spit." Originally made from lamb, they are now made with virtually any meat.
When the wine is swallowed or spit out, the aftertaste is described by the terms 'finish,' which indicates what one tastes, and 'length,' or how long the taste lingers.
Pastor - Thin slices of pork marinated in achiote and roasted on a spit. The pork is sliced off the spit and served in a taco with onions, cilantro and pineapple.
Pavo - Turkey
Pescado - Fish ...
originally a small mass of dough baked by turning on a spit; in present usage a dessert made of flour, sugar, eggs, seasonings, usually some leavening and liquid besides the eggs, and shortening.
Barbecuing pork gives a fantastic sticky, chargrilled blackness and small joints are good for spit-roasting - most barbecues can be fitted with a spit, either hand-turned or with a battery-operated motor.
Once it's cleaned, it's ready for the spit. The spit rod should travel along the spine, and heavy duty twine is the only way to ensure that your trussing job will hold the pig on the rotisserie.
For centuries, the heat source was fire that came from one direction - the hearth - and more and more elaborate methods of spit roasting were devised in order to produce an evenly cooked, moist and juicy end product.
It consists of bit-sized pieces of pork or mutton which are put on a metal spit and grilled over open fire. It is served still on the spit, with raw onion rings and various sauces for dipping, e.g.
Al Pastor Meat (any type) cooked over a spit Middle Eastern style.
Anaheim Long, thin green chile used in the USA to make chile rellenos.
"Originally a turkish dish of spit-roasted meat, döner kebab is now the best-selling fast food in Germany. This version using chicken is adapted from Australian Women's Weekly."
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Ingredients: cucumbers, dried oregano...
Term describing the taste that remains in your mouth after wine has been consumed, spit, or swallowed. The aftertaste can be profusely different than the taste sensed while consuming. Also known as the 'finish'.
Rotisserie - A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.
Barbecues are generally metal, kettle-shaped basins fitted with a grill and sometimes a spit or rotisserie. Barbecues can run on charcoal, gas or electricity.
Barbecue - to roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce
Barding - a thin piece of fatty bacon or lard used to cover too-lean meat while it roasts
...
Cooking in the oven with radiant heat, or on a spit over or under an open flame.
Rock salt
A salt derived from the huge seams of impacted salt that have formed below the dried-out, underground saline lakes of prehistoric times.
They're often sold in their shells, which you're supposed to crack open in your teeth and spit out after you've eaten the kernel within.
Souvla: the name of the spit used to roast Iamb.
Souvlakia: skewered cubes of lamb with onions, green peppers, and tomato wedges, all marinated then broiled.
Gyro - A Greek dish consisting of finely chopped meat molded around a spit and roasted. The meat is then sliced and served in pita bread, usually with a cucumber-yogurt sauce.
Recipe:Gyro Salad With Yogurt Dressing
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à la broche: to roast in front of an open fire on a spit
à la carte: Dishes prepared to order and priced individually
à la Francaise: In the French style ...
Barbecue - To roast meat slowly on a spit or grill, over coals or in the oven, basting frequently with a highly seasoned sauce.
ABBACCHIO & AGNELLO - Lamb. Younger animals are called abbacchio and are usually spit roasted whole. Older lamb is called agnello, and has a stronger flavor. This lamb is usually roasted or stewed.
Barbecue - To roast meat slowly either whole or cut in pieces, on a spit or rack over coals or direct heat, usually basting with a special highly seasoned sauce.
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The second would be to cook the food on a revolving spit close to a heat source. The last usage of barbecue is to cook food in a "barbecue sauce," normally a spicy tomato based sauce with vinegar in it.
roast - to cook foods by surrounding them with hot, dry air in an oven (uncovered) or on a spit over an open fire
rolling boil - boiling water at very high heat so that even if stirred the water continues to boil (bubble) ...
1. A French term meaning food cooked on a skewer or a spit, similar to a kebab.
2. The French term for skewer.
Waitrose ...
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To cook food in an oven, using dry heat.; placing food on a spit before a fire; or surrounding food with hot embers, sand or stones. Roasters ...
GYROS
A Greek specialty consisting of chopped lamb and spices molded around a vertical spit, the meat is sliced and served on pita bread with cucumber sauce, tomatoes and onions.
-H- ...
ROAST : To cook by heated air, usually in an enclosed space such as an oven or barbecue pit, but also on a revolving spit before an open fire. Roasting nearly always refers to meats.
Cheri Sicard: You even had the best Bloody Marys ever.
Famous Dave: Well, that's because they are made with our double-spit barbecue sauce.
Barbacoa: Mutton, cooked in an underground pit and served in tacos. In the north of the country, they often use goat meat instead of mutton, and roast it on a spit.
In batches of six, dust the mussels lightly with plain flour, then dip them into the batter and fry for 2-3 minutes, or until golden brown. Be careful as the oil will splutter and spit a lot.
placing food on a spit before a fire; or surrounding food with hot embers, sand or stones.
Sauté
to cook quickly over high heat in an open frying pan with a small amount of butter, oil or cooking spray, turning food frequently
Scald ...
 See also: Cooking, Roast, Grill, Sauce, Flavor
  
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