English
rotisserie
Pronunciation
  • IPA: /ɹəʊˈtɪ.sə.ɹi/, /ɹəʊˈtɪs.ɹi/, /ɹəˈtɪ.sə.ɹi/, /ɹəˈtɪs.ɹi/
Noun

rotisserie (plural rotisseries)

  1. A cooking device with which food is roasted on a rotating spit.
    • 2007, Dan Huntley, Lisa Grace Lednicer, Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, page 279 ↗,
      Rotisseries are essentially self-basting because most of the juices stay on the meat and distribute across it while the rotisserie is being turned.
    • 2010, Regina S. Baraban, Joseph F. Durocher, Successful Restaurant Design, page 150 ↗,
      Rotisseries cook with dry heat, but the continual rotation of foods as they cook helps maintain their natural juices.
    • 2010, Diane Phillips, The Ultimate Rotisserie Cookbook, page v ↗,
      The Italians are famous for their little windup rotisseries that cook in wood—burning ovens.
    • 2011, Wayne Gisslen, Professional Cooking, 7th Edition, page 47 ↗,
      Rotisserie broilers cook meats and other foods by turning them slowly in front of electric or gas-powered heating elements.
  2. A shop or restaurant selling food cooked in this manner.
    • 1871, D. Appleton, Appletons' Hand-Book of American Travel: Western Tour, page 124 ↗,
      Restaurants, chop-houses, rotisseries, abound in every part[of San Francisco].
    • 1983, Sandra Hart, Best of the Caribbean, 1984, Fisher Travel Guides, page 215 ↗,
      We refuse to be drawn into the debate over which of St. Barts' two rotisseries is the best. They're both good.
    • 2009, Tom Masters, Europe on a Shoestring, page 818 ↗,
      Rue Chaouia, opposite the central market, is the best place for a quick bite, with a line of rotisseries, stalls and restaurants serving roast chicken, brochettes and sandwiches until past midnight.
Translations
  • Portuguese: rotisseria
  • Spanish: rostisería
Verb

rotisserie (rotisseries, present participle rotisserieing; past and past participle rotisseried)

  1. (transitive) To cook on a rotisserie.


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