It’s no wonder I became a kitchen designer. I’ve loved cooking ever since I was a kid when the wonderful aromas of simmering sauces permeated our Italian home. Later I became fascinated by design. And now I’m lucky enough to combine both passions in my career here at St. Charles of New York.
In the 30 years I’ve been practicing kitchen design, my love of food and entertaining has given me special insights into creating beautiful custom kitchens that put joy and ease into cooking. So naturally I take every opportunity to learn more about new techniques.
Two schools in Paris
Last month I attended two cooking schools in Paris. One was the Escoffier at the Ritz Carlton where I learned everything from making the perfect (labor intensive!) stock to an awesome duck a la orange. The second was at the La Cornue showroom where I learned the (less labor intensive!) techniques of rotisserie cooking and tappanyaki grilling.
In this blog I’ll share what I learned about rotisseries. In future posts I’ll talk about the tappanyaki, convection ovens, the French plate and what I learned at the Escoffier.
Simple, moist and delicious
What I loved about the Flamberge rotisserie (so much that I’m building one into my apartment kitchen) is how simple it is to use, and how moist and delicious the food is. Really, it’s just about idiot proof. You preheat the unit, load the food onto the spits, attach them to the rotisserie and start cooking. The initial blast of heat sears in the flavor, then after about 15 minutes you turn it down and let it do its thing.
Although you see flames at the bottom, and on the ceramic wicks in the back, they never actually touch the food. Instead they create radiant heat that cooks the meat, poultry or fish (in a special basket) indirectly. The food self bastes and stays incredibly moist. And in case you were wondering, the rotisserie does not put heat out into the room at all.
Clean up is a breeze
And no, it does not spatter either. The ceramic dish catches juices that can help flavor any vegetables…we put onions in it and finished them up later with potatoes in the oven. Clean up is a breeze too. Spits and the ceramic dish go in the dishwasher. The rotisserie itself wipes clean.
A simple way to make a wonderful meal especially when entertaining. Can’t wait to use mine at home.
- Loading the rotisserie spits
- Watching the meat as it self bastes and flavors the onions
Serving up a great meal