ROTISSERIETECHNIQUES
Rotisseriecookingproducesfoodsthataremoist,
flavorfulandattractiveAlthoughtherotisserieismost.
commonlyusedforcookingmeatorpoultry,nearly
anythingcanbeusedifpreparedproperly.
BalancingtheFood
inrotisseriecooking,balancingthefoodisofutmost
importanceTherotisseriemustturnevenlyorthe. stoppingandstartingactionwillcausethefoodtocook unevenlyandpossiblyburntheheavierside.
Theeasiestfoodstobalancearethoseofuniform
shapeandtextureTotestifthefoodisbalanced. correctlywhensecured,placetheendsoftherotis- seriespitlooselyinthepalmsofyourhandsIfthereis.
notendencytoroll,givethespitaquarterturn.Ifitis
stillstable,giveitafinalquarterturn.Itshouldrest
withoutturningineachofthesepositions,canthen
beattachedtoyourgrill.
FoodPreparation
Whenpreparingpoultry,trussthebirdstightlysothat
wingsanddrumsticksareclosetothebodyofthebird. Thecavityofthebirdmaybestuffedpriortothisifyou wish.Pulltheneckskindownand,usingasmall skewer,fixit tothebackofthebird.Pushtherotis-
seriespitthroughlengthwise,catchingthebirdinthe
forkofthewishboneCenterthebirdandtightenwith.
theholdingforks.Testthebalanceasdescribedabove.
Arolledpieceofmeatrequirestherotisserieskewerto beinsertedthroughthecenterofthelengthofmeat, thensecuredandbalanced.
Formeatsthatcontainbones,itis besttosecurethe rotisserieskewerdiagonallythroughthemeatysec- tions.Ifprotrudingbonesorwingsbrowntooquickly, coverwithpiecesoffoil.
Tipsfor RotisserieCooking
Whenrotisseriecooking,themajorityofheatwillcome fromanindirectsourceInotherwords,the. burnersat
eachendofthegrillarelitandthefoodisplaced centrallyontherotisserie,withnodirectheatsource underneathTocatchanydripsfromtherotisseriefood. itwillbenecessarytoremovethecookinggridsand thenplaceadrippandirectlyunderthefood.These drippingscanbeusedtomakegraviesandother saucestoaccompanythecookedmeats.Placethelid downoverthefoodwhenyoustarttocook.
Thecookingtimesonarotisseriewillbeapproximately thesameasforovencooking.
SMOKINGTECHNIQUES
Smokinggivesfoodadistinctive,deliciousflavorThis. surprisinglyquickandversatilecookingmethodexpands thecreativechef'smenuwithendlessnewandinnovative
waystopreparepopularbarbecuedishes.
Preparingto Smoke
AllyouneedforsmokingonyourKenmoreElitegas grillisa cookingpanandroastingrack.First,linethe insideofthepanwithfoil.Thesmokingagent,either purewoodchipsorsmokingmix,issprinkledoverthe foil.Driedherbsandspicesmayalsobeaddedto producedifferentflavorsPlacethecookingpan. directlyovertheburnerThedirectheatwilleventually. producesmokeandseasonthefood.Elevateyour foodabovethecookingpanwitharoastingrackor bakingrack.
Tipsfor Smoking
Youcanreducethestrengthofthesmokeflavorby onlysmokingforhalforthreequartersofthecooking time,thenroastyourfooduntildone.Theheatre= quiredforsmokingisnormallylowtomedium.
Foodsnaturallyhighinoilslendthemselveswellto smoking,whiledrierfoodsbenefitfromamarinade. Redmeats,poultry,game,fishandseafoodcanallbe smokedeasilyinyournewgrill.Youcanalsorubthe foodwithherbs,spicesorflavoredoils.Anenormous arrayoffoodscanbesmokedinyourKenmoreElite gasgrilltoproducestunningresultswithverylittle effort.Hereareafewsuggestions:
', Tuna steaks, marinated in Asian flavors of sesame oil, soy sauce and sherry.
"Pork fimJets,rubbed with ginger, orange rind and brushed with maple syrup.
,,Mussels, brushed with lemon rind and chiJioil.
,,Lamb cutlets, marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used for a whole leg or rack of lamb.
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