The history of spit roasting can be traced back to the early medieval era, where a dedicated man, usually a young boy called ‘spit boy,’ would spin fouls skewed and suspended over a pit fire to ensure it gets cooked evenly. This method of cooking makes sense, considering how eateries, inns, and taverns gained traction and with it came the need for high-volume cooking. This method of cooking was fairly simple and inexpensive. There’s little need for lard or tallow, and all they required was a young man to spit and another to baste the chicken with spices or the meat juice.
Chickens on a spit, Romance of Alexander, Bruges, 1338-44. Bodleian Library, MS 264 fol 170v. Public domain in the United States and other regions (see licensing for exceptions). Wikimedia Commons.
Later in the 18th century, cookeries employed a now-extinct breed of dog named “Turnspit Dog.” They were described as having an elongated body with short legs, making it perfect for the turning wheel in which they’d run to spin the meat. With the progress of technology and subsequent mechanisation, they were phased out for good. After all, the idea of having a dog in the kitchen is not so appetising.
Turnspit Dog Working,” illustration by Henry Wigstead, from Remarks on a Tour to North and South Wales, 1799. Public domain. Wikimedia Commons.
What Makes it so Special?
For example, let’s consider chicken, which is easy to ruin by either overcooking or undercooking. Due to its lower fat content and unique protein structure, chicken can be more challenging to cook evenly without drying out compared to higher-fat meats like beef. Its unsaturated fats are prone to oxidation, which can produce unpleasant flavours if mishandled. You may have fried chicken with the lid closed, only to find its juices leaching into the oil, resulting in a dry, unappetising dish. If you’ve encountered this, here’s how to fry chicken properly:
- Start with very high heat
Maintain this temperature till the chicken browns. This ensures that the surface of the meat hardens and acts as a barrier against liquids leeching out.
- Reduce the heat once it’s browned
This helps cook the insides without burning the crust.
- Once enough time has passed, increase the temperature again
Increase the temperature towards the end of the frying to add more crispness to it. This helps the chicken to lock the steam within and help it cook in itself, giving it a unique juicy texture.
That’s frying for you, and it is this exact mechanism that makes spit cooking great. The temperature in the fire pit is hot enough to caramelise the meat and form a crust, while the speed at which it spins ensures even cooking. This delicate balance of high heat and continuous rotation allows the chicken to retain moisture and cook thoroughly from within.
Think of it like a convection oven; although it doesn’t hold pressure, the rotating motion helps distribute heat uniformly, ensuring the meat stays juicy as the internal moisture aids in cooking without overheating. The trapped steam within the rotating environment helps cook the chicken from the inside, similar to how a pressure cooker uses steam to tenderise meat, but without the added pressure. This method ensures that the water within the meat acts primarily as a cooking agent, maintaining the chicken’s tenderness and preventing it from drying out.
Spit Roasting at Communal Events
Spit roasting is central to event catering such as corporate catering Sydney worldwide, as seen in dishes like gyro in Greece, doner kebab in Turkey, and shawarma across the MENA region. But why is it so? The answer lies in two aspects of food that are often overlooked. Visualisation and Aroma.
The crust created by the high temperature in spit cooking undergoes a process called Maillard reaction. This enables the food to produce a unique flavour and aroma compound that induces hunger. Take caramelised onions, for example. Onions aren’t sweet by themselves, but the Maillard reaction enables them to caramelise their sugar compounds, making them sweet with a unique, hunger-inducing aroma. The process of spit roasting and basting the meat as it rotates adds a visual treat to the eyes.
Think of it like Beethoven’s 9th Symphony. The gradual buildup and the ultimate orchestration create a splendid eating experience.
Benefits Over Other Cooking Methods
Spit roasting offers several advantages that set it apart from other cooking techniques:
- Enhanced Flavor: The slow rotation over an open flame or heat source allows fats to baste the meat naturally, enhancing its flavour and juiciness.
- Even Cooking: Continuous rotation in birthday party catering Sydney ensures that all sides of the meat are exposed to heat uniformly, preventing uneven cooking and hotspots.
- Versatility: Spit roast BBQ catering Sydney is suitable for a wide range of meats, from poultry and pork to large game animals, making it a versatile option for various culinary preferences.
- Social Experience: Beyond the culinary benefits, spit roast catering fosters a communal cooking experience. It brings people together, creating a shared sense of accomplishment and enjoyment.
The enduring beauty of spit roast catering near me lies in its simplicity and effectiveness. By harnessing the power of consistent heat and rotation, it transforms humble ingredients into mouthwatering feasts that bring people together. As technology continues to evolve, spit roasting remains a beloved method, proving that some traditions are timeless, continually adapting while preserving their essential charm.
