[Sca-cooks] dripping dish
devra at aol.com
Sat Jun 18 07:34:53 PDT 2011
I was at the lecture on rebuilding Hampton Court by Mark (his last name escapes me) and talked about turning the spit. He said, "You listen to the drip off the meat. The fat doesn't make any noise as it drips. If, however, the meat juices begin to drip, they sizzle and sputter, and you know that you have to turn the spit faster, so that the juices remain inside the meat, keeping it juicy."
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