Roasting
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Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source. Roast
Slow-roasting pig on a rotisserie
Tudor style roasting meat on a spit
A Sunday roast consisting of roast beef, potatoes, vegetables, and Yorkshire pudding
Whole roast chicken
Rotisserie
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Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a cam
Roasting
…chicken or roasted squash. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around…
Rotisserie chicken cooking on a horizontal rotisserie
Spitted fowl are rotated by a hand crank and basted with a long-handled spoon in this illustration from the Romance of Alexander, Bruges, 1338–1344 (Bodleian Library).
A vertical rotisserie cooking Döner kebab