Rotisserie History!

Rotisserie cooking is a method of roasting that goes back to ancient Rome, where meat was skewered and cooked over an open fire. The term "rotisserie" comes from the French word "rotir," which means "to roast."  

In medieval kitchens, food was often cooked over a fire in huge hearths. One way to cook meat was to spit it and rotate it slowly in front of the fire. This was done manually, with someone turning the spits by hand. 

During the 16th to the 19th centuries small, short-legged dogs were used in kitchens to turn roasting meats on a spit. The dogs were trained to run on a treadmill-like wheel called a "turnspit" that was connected to a spit in the fireplace. Their popularity declined with the invention of the mechanical spit in the 19th century. 

The modern rotisserie oven was first developed in the early 20th century. Rotisserie cooking is popular because it allows for even cooking and browning of the food, and it can also be used to cook a variety of foods, including poultry, roasts, and vegetables.  

Rotisserie cooking has long been a popular method for preparing spit-roasted meats, and it is still widely used today in both commercial and home kitchens. 

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