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Poppycock!
""You become a cook but you are born a roaster"" is without doubt the most famous gastronomical piece of poppycock!
Despite our high regard for Brillat-Savarin, he has been putting amateur roasters off for nearly 200 years with that statement.
Are a special gift and exceptional faculties required to dare roast on a spit?
In fact, the risk of burns, of dry or undercooked meat is lower when cooking on a spit than when cooking over a barbecue...
""You become a cook but you are born a roaster"" is without doubt the most famous gastronomical piece of poppycock!
Despite our high regard for Brillat-Savarin, he has been putting amateur roasters off for nearly 200 years with that statement.
Are a special gift and exceptional faculties required to dare roast on a spit?
In fact, the risk of burns, of dry or undercooked meat is lower when cooking on a spit than when cooking over a barbecue...
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