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re: Settle a food debate for me
Posted on 5/4/23 at 9:51 pm to fr33manator
Posted on 5/4/23 at 9:51 pm to fr33manator
quote:
The skin on a rotisserie bird tends to be crisper since the bottom half is sitting in its own juice with a traditional bake.
In theory yes but then they put them in those plastic containers and the bottom sits in grease and gets soft anyway.
0
Posted on 5/4/23 at 10:32 pm to gumbo2176
quote:
Same way I feel about Costco that sells them for $4.99 a bird. They are cooked to perfection with juicy meat, even the breast meat.
I’ve been very impressed with Costco’s cooked food section overall. Ribs, street tacos also great.
Posted on 5/4/23 at 10:39 pm to RoosterCogburn585
First and foremost, you bake bread, you bake cookies, you bake pie, and you bake a cake. You don't bake chicken, you roast it.
Secondly, rotisserie and roast chicken have similar end results but the method is different.
So, if are you asking if the cooking method is the same, then no.
But if you are asking if the product is the same, I think you would be hard pressed to find someone with a palate discerning enough to tell them apart.
Secondly, rotisserie and roast chicken have similar end results but the method is different.
So, if are you asking if the cooking method is the same, then no.
But if you are asking if the product is the same, I think you would be hard pressed to find someone with a palate discerning enough to tell them apart.
Posted on 5/4/23 at 11:44 pm to RoosterCogburn585
Neither compare to a properly cooked chicken in a Charbroil Big Easy.
ETA: Lamb was made for the rotisserie though.
ETA: Lamb was made for the rotisserie though.
This post was edited on 5/4/23 at 11:47 pm
Posted on 5/5/23 at 3:08 pm to RoosterCogburn585
my knee jerk answer was no you idiot.
after further contemplation
a baked chicken can be, but not always is, a rotisserie chicken and vice versa
after further contemplation
a baked chicken can be, but not always is, a rotisserie chicken and vice versa
Posted on 5/5/23 at 5:29 pm to Germantiger001
quote:
Baking happens in an oven with heat from the top & bottom. When you add a fan to the oven it becomes “convection".
You've got it mostly right. Remember that there are three methods of heat transfer, convection, conduction, and radiation.
Baking & roasting both use convective heat. The heat source in most conventional ovens is at the bottom because hot air rises. As the hot air cools, it falls. This circulation of heat occurs naturally but can be enhanced by a convection fan. So, in an oven, the heat source (air) moves and the product remains stationary.
As you stated, the main difference is that a rotisserie employs radiative heat from a stationary heat source and the product moves (rotates).
Final product is marginally discernable.
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