Lounge 78

[Enriquespy]

Guys, why do you call it " Rotisserie Chicken " Instead of roasted chicken?
Just say roasted chicken,
We'll know where you bought it...
...Costco

 

[squeekness]

Guys, why do you call it " Rotisserie Chicken " Instead of roasted chicken?
Just say roasted chicken,
We'll know where you bought it...
...Costco

I don't know if the two are the same. Turning the chicken constantly and basting it doesn't taste the same as tossing some chicken parts into the oven on a rack. Not to me anyhow.....

 

[Enriquespy]

On an oven rack? Wouldn't that be Baked chicken? Or does baking needs bread?

Roast is when it's on a spit right?



Good thing it doesn't matters too much.

 

[InCali]

Guys, why do you call it " Rotisserie Chicken " Instead of roasted chicken?
Just say roasted chicken,
We'll know where you bought it...
...Costco

I don't know if the two are the same. Turning the chicken constantly and basting it doesn't taste the same as tossing some chicken parts into the oven on a rack. Not to me anyhow.....

On an oven rack? Wouldn't that be Baked chicken? Or does baking needs bread?

Roast is when it's on a spit right?



Good thing it doesn't matters too much.

Oh you two.....

Rotisserie Chicken is much different than "Roasted". The former is put on a spit, but, generally speaking, not spit on, and constantly "rotated" (pretty sure that's where rotisserie comes from). Roasted is cooked in an oven at a high heat (with various ways of doing it). Might @DKDetective and I need to dust off the old "Kitchen" thread?

The incomparable @MissMarvelous might appreciate the revival.

My dearest @flickchick85 would probably just order it delivered and heat up the leftovers in the microwave.

 

[MissMarvelous]

Might @DKDetective and I need to dust off the old "Kitchen" thread?

Abso-effing-lutely!

 

[Lily Adler]

 

[Lily Adler]

Best ****ing time of the year!

 

[blueharvest]

 

[blueharvest]

Best ****ing time of the year!

It's the best time of year for me, too.

 

[Lily Adler]

 

[Lily Adler]

My mom and I binged this show all the time when I was younger.

 

[DKDetective]

Oh you two.....

Rotisserie Chicken is much different than "Roasted". The former is put on a spit, but, generally speaking, not spit on, and constantly "rotated" (pretty sure that's where rotisserie comes from). Roasted is cooked in an oven at a high heat (with various ways of doing it). Might @DKDetective and I need to dust off the old "Kitchen" thread?

The incomparable @MissMarvelous might appreciate the revival.

My dearest @flickchick85 would probably just order it delivered and heat up the leftovers in the microwave.

On an oven rack? Wouldn't that be Baked chicken? Or does baking needs bread?

Roast is when it's on a spit right?



Good thing it doesn't matters too much.

There isn't exactly a clear definitional difference between roasting and baking. For chefs and foodies, it's kinda like pornography, you just know it when you see it.

Nevertheless, roasting is usually higher heat than baking with the former being over 400 degrees Fahrenheit and baking using being between 350 and 375 degrees Fahrenheit. Roasting usually involves cooking something in an oven with high, dry heat until it develops a caramelized/brown crust and moist, tender interior. You are not changing what it is, just cooking it in an oven.

In contrast, baking is usually described as a transformational process where you turn several ingredients into a new singular item using an oven, eg. Turning dough into bread or batter into cakes, or potatoes, milk, cream, and cheese into a gratin, or ground beef and various fillers into meatloaf.

Martha Stewart has a good article on it:
How Roasting Is Different From Baking—and Why It Matters.

 

[InCali]

There isn't exactly a clear definitional difference between roasting and baking. For chefs and foodies, it's kinda like pornography, you just know it when you see it.

Nevertheless, roasting is usually higher heat than baking with the former being over 400 degrees Fahrenheit and baking using being between 350 and 375 degrees Fahrenheit. Roasting usually involves cooking something in an oven with high, dry heat until it develops a caramelized/brown crust and moist, tender interior. You are not changing what it is, just cooking it in an oven.

In contrast, baking is usually described as a transformational process where you turn several ingredients into a new singular item using an oven, eg. Turning dough into bread or batter into cakes, or potatoes, milk, cream, and cheese into a gratin, or ground beef and various fillers into meatloaf.

Martha Stewart has a good article on it:
How Roasting Is Different From Baking—and Why It Matters.

 

[squeekness]

There isn't exactly a clear definitional difference between roasting and baking. For chefs and foodies, it's kinda like pornography, you just know it when you see it.

Nevertheless, roasting is usually higher heat than baking with the former being over 400 degrees Fahrenheit and baking using being between 350 and 375 degrees Fahrenheit. Roasting usually involves cooking something in an oven with high, dry heat until it develops a caramelized/brown crust and moist, tender interior. You are not changing what it is, just cooking it in an oven.

In contrast, baking is usually described as a transformational process where you turn several ingredients into a new singular item using an oven, eg. Turning dough into bread or batter into cakes, or potatoes, milk, cream, and cheese into a gratin, or ground beef and various fillers into meatloaf.

Martha Stewart has a good article on it:
How Roasting Is Different From Baking—and Why It Matters.

Rotisserie tastes better.

 

[Morg]

Oh oh, Dr Who going be in trouble...

 

[blueharvest]

 

[Babillygunn]

Rotisserie tastes better.

But nothing compares to smoked poultry.

This was my Christmas turkey this year, smoked for 6 hours with a dried apple and chili powder rub. (Also use a baking syringe to inject broth under the skin prior to putting it in the smoker):

 

[Babillygunn]

There was a restaurant in Santa Cruz called "Polivio's". They had a giant hamburger call "The Plug".

It shut down years ago, but was a fun place.

We had a place called Genny’s Diner that had a 3 lbs burger called the Sweet Daddy.



The restaurant closed after the owner went to jail because he bought a building next to the restaurant that he wanted to tear down and put in a parking lot. But turned out it was a building on the historic registry and he was told by a judge that tearing it down was prohibited. But he did it anyway.

Bad decision on his part.

 

[InCali]

We had a place called Genny’s Diner that had a 3 lbs burger called the Sweet Daddy.

View attachment 100189

The restaurant closed after the owner went to jail because he bought a building next to the restaurant that he wanted to tear down and put in a parking lot. But turned out it was a building on the historic registry and he was told by a judge that tearing it down was prohibited. But he did it anyway.

Bad decision on his part.

Not as bad a decision as eating his burger.

Still, as big burger names go, I just don't see how you can beat "The Plug".

 

[InCali]

But nothing compares to smoked poultry.

This was my Christmas turkey this year, smoked for 6 hours with a dried apple and chili powder rub. (Also use a baking syringe to inject broth under the skin prior to putting it in the smoker):
View attachment 100188

How'd you do that???

 

[Babillygunn]

How'd you do that???

My electric cabinet smoker has been one of the best gifts I have ever gotten. I only use it maybe less than 10 times a year, but I have been able to make some amazing stuff with it.
My wife bought it for me from Best Buy a couple of years ago with a bunch of rewards points that we had. It’s a Cuisinart 30 inch electric cabinet smoker. Here’s a picture from their website:


For this turkey, I started by brining the turkey in a mixture of apple cider and saltwater for about 5 hours.
Then I used a vertical roasting rack that I bought for 10 bucks off Amazon. You see it in the picture. It allows the turkey to stand directly up while it’s being smoked. Most of the fat is closest to the neck area, so vertical smoking allows for the juices to naturally flow downward through the bird while it cooks.
I also bought a basting syringe for around $5 and bought a can of turkey broth and injected it beneath the skin before putting it in the smoker. Then I rubbed the skin with coconut oil. I rubbed it with a dried apple and chili powder rub from the Pepper Palace (I have a membership):


Then I just put it in the smoker with hickory pellets around 5 am Christmas morning. I took it out before lunch and let it rest for a couple hours before carving.

 

[Lily Adler]

 

[Babillygunn]

I can see Coke flavored Oreo. But Oreo flavored Coke sounds awful.

But what the hey, I’ll try it.

 

[squeekness]

But nothing compares to smoked poultry.

This was my Christmas turkey this year, smoked for 6 hours with a dried apple and chili powder rub. (Also use a baking syringe to inject broth under the skin prior to putting it in the smoker):
View attachment 100188

Looks super yummy!!!

 

[InCali]

My electric cabinet smoker has been one of the best gifts I have ever gotten. I only use it maybe less than 10 times a year, but I have been able to make some amazing stuff with it.
My wife bought it for me from Best Buy a couple of years ago with a bunch of rewards points that we had. It’s a Cuisinart 30 inch electric cabinet smoker. Here’s a picture from their website:
View attachment 100203

For this turkey, I started by brining the turkey in a mixture of apple cider and saltwater for about 5 hours.
Then I used a vertical roasting rack that I bought for 10 bucks off Amazon. You see it in the picture. It allows the turkey to stand directly up while it’s being smoked. Most of the fat is closest to the neck area, so vertical smoking allows for the juices to naturally flow downward through the bird while it cooks.
I also bought a basting syringe for around $5 and bought a can of turkey broth and injected it beneath the skin before putting it in the smoker. Then I rubbed the skin with coconut oil. I rubbed it with a dried apple and chili powder rub from the Pepper Palace (I have a membership):
View attachment 100201

Then I just put it in the smoker with hickory pellets around 5 am Christmas morning. I took it out before lunch and let it rest for a couple hours before carving.

Whoa......I'm freaking IMPRESSED. I want one.....I used to have a small smoker and used it all the time. I make jerky every now and again, but do it by hanging it by toothpicks on the oven rack. This would be uber cool.....