Roasting is a method of cooking food, usually meat, in the oven with no liquid other than fat. The food is regularly basted to prevent the upper part of the meat drying out, and to enhance the flavor. In spit-roasting, meat is skewered onto a rod and cooked in front of or above an open fire, being turned regularly to ensure cooking throughout and to run the fat and meat juices over the surface. Nowadays some ovens or grills have electrically operated spits, known as rotisseries, built into them.
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Asian Recipes **
