rôtir à la broche

Traductions

• anglais

  Date : 1983

  Définition

  To roast an animal slowly either whole or cut in pieces, on a spit or rack direct heat, basting with a special highly-seasoned sauce.
  
  To roast meat, etc. on racks or spits over open fire or in an oven.

  Notes :

  It also refers to occasions when smaller items e.g.: steaks, sausages, joints of chicken etc, are cooked over an open fire outdoors.
  
  ((Concerning meats, to barbecue means cook)). By the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient periodto assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process.
  
  It has been proposed that ((to cook)) a product by other sources of dry heat, such asheating coils or in infrared lamps should also be allowed to be called ((to)) « barbecue ».

  Terme :

  1. barbecue