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ROTISSERIE BEEF COOKING TIMES : ROTISSERIE BEEF

ROTISSERIE BEEF COOKING TIMES : AMERICAN COOKING SCHOOLS : SAN FRANCISCO COOKING CLASS

Rotisserie Beef Cooking Times

cooking times


Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

rotisserie


Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.


A cooking appliance with a rotating spit for roasting and barbecuing meat


A restaurant specializing in roasted or barbecued meat


an oven or broiler equipped with a rotating spit on which meat cooks as it turns


a restaurant that specializes in roasted and barbecued meats

beef


cattle that are reared for their meat


The flesh of a cow, bull, or ox, used as food


meat from an adult domestic bovine


Flesh or muscle, typically when well developed


gripe: complain; "What was he hollering about?"


A cow, bull, or ox fattened for its meat