Rotisserie Basket Reviews

If you've ever eaten rotisserie cooked foods, you already know that healthy doesn't have to mean a salad for every meal, and delicious doesn't have to mean high fat. Rotisserie cooking results in tender, juicy meat and flavorful vegetables that have been slow cooked to perfection... without the added fat and calories of frying, or the potentially dangerous consequences of grilling.

Most people know about the cholesterol-raising and artery-clogging side effects of deep-frying, but what could make grilling unhealthy? While this method of food preparation is certainly lower fat than frying, recent studies showed that particles called benz pyrenes found in charred food might lead to cancer. In other words, if you like your steak or hot dogs charbroiled black, beware. Carcinogens might be lurking in those crusty black bits.

Another possible health hazard in grilling is the use of lighter fluid and some charcoal with additives to help start the fire. Overuse could make these unhealthy chemicals end up in the meal. Grease dripping down into grills can also cause dangerous flare-ups that burn food (or even an unwary cook).

Rotisserie cooked food does not suffer from any of these problems. When meat is cooked in this way, the fat and drippings from the meat baste the meat, while the excess is collected in a pan on the bottom of the rotisserie unit. The result is delicious, moist meat with less fat than other cooking methods. (You can also choose to make a wonderful sauce or gravy out of the pan drippings if the fat isn't a concern.)

Chicken, turkeys and Cornish hens, as well as various beef, pork and even lamb roasts, are easy to prepare on the rotisserie. However, innovations in kitchen products can allow you to cook almost anything using this delightful method. Fish, whether store bought or freshly caught, can be placed inside specialized baskets to further add to the variety of your meals.

Fruits and vegetables can also easily be skewered on a rotisserie. You can choose to cook them alone or alongside meats as a part of delectable kabobs. Peppers and onions are only the beginning of the many healthful, scrumptious vegetables that can be prepared with this type of oven. Even vegetables that don't skewer well, such as Brussels sprouts, can be placed in rotisserie baskets for easy cooking.

Conventional rotisserie ovens are designed to cook turkeys and other large roasts. By necessity, they take up quite a bit of space. However, this is not the only option. Counter-top models enable single people and small families to enjoy the benefits of this wonderful cooking method, while taking up very little space in your kitchen. These smaller models are more energy efficient, and more affordable, than conventional size rotisseries, but it is important to recognize that most of them can't accommodate the larger roasts that their bigger cousins handle.

If you or your loved ones feel that most healthy cooking methods are boring and flavorless, a rotisserie might be the perfect solution. Whether you are cooking for twenty people or just one, this method of cooking can help you easily prepare delicious, healthy foods.

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Weight loss surgery patients are instructed to eat a diet of rich lean protein cooked without frying or breading. grilled fish fits that order with ease! And by all accounts fish is good for us. In fact, the American Heart Association tells us to eat fish twice a week, particularly cold water fatty fish. Fatty fish including mackerel, lake trout, herring, sardines, albacore tuna, salmon, and some shellfish are high in two kinds of omega-3 fatty acids. Omega-3 fatty acids are believed to help lower triglycerides and may also fight cancer and reduce inflammation. Additionally fish is rich in B vitamins including B12, Niacin, and B6. It is readily available fresh at the meat counter or flash-frozen in the freezer section of most major supermarkets.

Warm summer months are ideal for including fish in the healthy weight loss surgery diet because it can quickly be grilled over medium-direct heat on a gas or charcoal grill. Fish cooks quickly and should be tended closely to avoid overcooking. Fish is done when it turns opaque in the thickest portion and flakes into sections. Scallops, a shellfish, are done when they are opaque and another shellfish, shrimp, are done when they turn pink. When cooking over the direct heat of the grill turn steaks, whole fish, shrimp and scallops halfway through grilling time. Avoid moving the fish protein too much on the grill because it tends to break-up. Thin fillets generally do not need to be turned. Some frequent fish grillers find baskets made specifically to hold fish on the grill are useful.

Try this simple flavorful recipe for grilled fish and I think you will be hooked!

Mediterranean Sea Bass

This Provence-style recipe infuses the clean flavor of olive oil with fresh herbs and garlic for a light and flavorful lean protein main dish. Keep it simple and enjoy. (Suitable fish substitutes: red snapper, striped bass, halibut.)

For the paste:

3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
2 teaspoons dried lavender
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 skinless Chilean sea bass fillets, about 6 ounces each and 1 inch thick

Lemon wedges (optional)

To make the paste: In a small bowl whisk together the paste ingredients.

Spread the paste evenly on both sides of the fish fillets. Grill over Direct High heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

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Mankind has been enjoying the tender, juicy results of turning meat over a smoldering blaze ever since man discovered fire. Twenty first century man is still cooking on a spit over a fire but the fire is likely to be an enclosed gas, electric, or briquette fired grill with an electrically powered spit rotating at precisely the correct height above the heat source. Today, the mouth watering scent of a savory roast or chicken on the rotisserie carries on the breeze across backyards and patios all over the world.

While not an issue for our caveman forefathers, rotisserie cooking has become a favorite method for today's health conscious chef not only for the delicious flavor it imparts, but for its very real health benefits as well. Since no extra fat is needed for searing or browning the outside of the meat and excess fat drips into a tray below as the meat turns on the spit, this is one of the lowest fat methods of preparation known for cooking meat.

Rotisserie cooking over the grill is a healthy and delicious method of preparing almost any meat. It is a preferred preparation method for such inherently fatty meats as lamb, beef or pork ribs or hams. Tougher cuts of meat such as shoulder, rump or chuck roasts are also favorites for the slow cooking on a spit over a grill. Juices are held inside the meat while the outside becomes browned and flavorful.

Unlike grilling over a backyard bbq or an open flame, rotisserie cooked meat browns, but never burns. The meat browns slowly and evenly while turning at a safe distance above the heat source. This assures there are no deadly carcinogens, a real hazard with many other types of cooking.

Rounding out the meal with vegetables is another healthful choice. Some vegetables can be skewered directly on the spit while others are best cooked in a special vegetable basket. All develop the healthy and delicious flavor typical of rotisserie on the grill as they slowly turn over the fire.

With roasting on a spit replacing simple grilling as a preferred preparation method, most new grills either come with a rotisserie attachment or have one available as an add-on. Older grills can almost always accommodate an attachment with a spit. In any case, adjusting the distance of the spit above the grill for more or less browning is a simple task.

The cook's job couldn't be easier than when rotisserie cooking over a grill; skewering the meat on the spit, adjusting the grill heat to low and setting a timer is all that is needed. Most chefs also insert a meat thermometer to assure the desired degree of doneness before removing the meat for slicing and serving.

Seasoned broth injections, marinades or seasoned rubs can add a tasty difference to meats as do special bbq sauces or treated chips for briquette burning grills. There are endless variations of seasonings and cooking methods for the creative chef and all guarantee a healthy and delicious meal.

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