SC - Rotisserie and Cormary

[Olwen the Odd]

Whenever I have rotisseried anything not over an open flame, it takes soooo 
much longer.  To speed up the process some, you can insert extra metal 
skewers.  Approximation to the heat source is also an issue.

For myself, my terminology is rotisseri for non-open flame ie.electrical and 
spit for open flame.  I don't know about anyone else.  Tomateo/tamato

Olwen


>From: Jenne Heise <jenne at tulgey.browser.net>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Rotisserie and Cormary
>Date: Tue, 26 Sep 2000 11:37:49 -0400 (EDT)
>
>My friend Sara and I set out to try some period recipes this weekend. We
>were working from the recipes translated in _The Medeival Kitchen_ with
>the authors notes and redactionsmostly treated as notes.
>One of the dishes we wanted to try was Carmary, Loin of pork marinated in
>Red Wine. Sara just got a rotisserie oven, and we looked at one another
>and said, "Roast on a Spit! This should work!" So we got a 3lb bone-in
>pork loin, marinated it, put it in the rotisserie, and according to the
>directions, cooked it for an hour and 20 minutes. It wasn't done: we ended
>up cutting it into slices and broiling the slices.
>Two questions:
>1) Is a rotisserie a good thing to try to approximate spit-roasting?
>2) Did it just need more time (it was getting pretty crunchy on the
>outside) or should we assume pork doesn't work well in (this particular)
>rotisserie?
>
>Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
>disclaimer: i speak for no-one and no-one speaks for me.
>"And you, to whom adversity has dealt the final blow
>With smiling bastards lying to you everywhere you go
>Turn to, and put out all your strength of arm and heart and brain
>And like the Mary Ellen Carter, rise again."
>
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