SC - Rotisserie and Cormary

[Olwen the Odd]

Adamantius, I have roasted, successfully, a chicken in a toaster oven, with 
sauce, without sauce, with stuffing, without stuffing, with potatoes, 
without potatoes, .....  Is this supposed to be difficult?
Me thinks you jest.
Olwen


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Rotisserie and Cormary
>Date: Tue, 26 Sep 2000 12:34:39 -0400
>
>Jenne Heise wrote:
> >
> > 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.
>
>How "not done" was it? Was it simply raw in the middle, or was it just
>not-sufficiently-plywood-like to be recognizable by
>them-as-likes-it-that-way to be considered done? I ask because 20
>minutes for the roast and 20 minutes per pound is a fairly good (and
>fairly common) indicator of doneness when you're cooking in an oven, and
>a lot of people aren't aware that rare pork (cooked, say, to an internal
>temperature of 145 degrees F.) is perfectly safe with regard to the
>major perceived threat of trichinosis, which is killed at 137 degrees F.
>
> > Two questions:
> > 1) Is a rotisserie a good thing to try to approximate spit-roasting?
>
>It _ought_ to be; it's designed to be; whether it is or not is a measure
>of the success of the equipment and technique.
>
> > 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?
>
>I wonder if it's not designed for larger pieces of meat... maybe
>something like an unstuffed chicken would probably be OK because despite
>its size and shape equate to meat maybe two inches thick, maximum, but
>when you get to something larger, or even a stuffed chicken, which has
>to be cooked completely through, this may be too much for the machine.
>
>Has anybody ever successfully roasted a chicken in a toaster-oven ;  )  ?
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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