Roasting and rotisserie cooking are both methods of preparing food, but they are quite different. Roasting involves using dry heat, typically in an oven, to cook food. Rotisserie cooking relies on indirect heat, usually from an open flame, to cook food. Roasting usually takes less time than rotisserie cooking and it is best used for smaller cuts of meat, like beef, chicken, and pork. Rotisserie cooking is more commonly used for larger cuts of meat, such as whole chickens and turkeys, as it allows the heat to penetrate and cook the meat more thoroughly. In addition, rotisserie cooking can infuse the meat with flavor through the use of herbs and spices.
Apr, 5 2023