« back to encyclopedia search results
Spit-Roasting over wood
Considered by many to be the ideal way of cooking joints of meat. Expert practitioners insist that the most flavour is produced when either oak or vine cuttings are used, and the spit precisely exactly 40 cm above the fire bed.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.