Rotisserie Meaning: Definition, Examples, and Translations

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rotisserie

[rษ™หˆtษชsษ™ri ]

Definition

Context #1 | Noun

cooking method

A rotisserie is a cooking apparatus that rotates food, typically meat, on a spit or a skewer over a heat source. This method of cooking allows for even cooking and basting, enhancing flavor and tenderness. Rotisseries are often used in restaurants and homes to prepare whole chickens, roasts, and other large cuts of meat. They can be powered by various heat sources, including gas, charcoal, or electric. The slow rotation and consistent heat result in a crispy exterior while keeping the interior moist.

Synonyms

grill, roaster, spit.

Examples of usage

  • The restaurant specializes in rotisserie chicken.
  • I love using my backyard rotisserie for family gatherings.
  • He learned to cook lamb on a rotisserie.
  • The rotisserie provided perfectly cooked beef.
  • They sell rotisserie pork at the local market.

Translations

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Origin of 'rotisserie'

The word 'rotisserie' comes from the French term 'rรดtisserie,' which refers to a place where meat is cooked on a spit. This originates from the verb 'rรดtir,' meaning 'to roast.' The use of rotating spits for cooking dates back to ancient times; however, the modern rotisserie gained popularity in the 18th and 19th centuries when it became a prominent feature of French cuisine. With the increase of availability in home cooking equipment, rotisserie methods started to spread worldwide, leading to various adaptations. Today, rotisseries are sought after for their ability to produce delicious, evenly cooked meals, particularly in commercial as well as home kitchens.


Word Frequency Rank

Ranking #37,845, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.