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Imprimer

Rotir

Rotir un aliment est l'exposer a une forte source de chaleur seche et indirecte. 

  •  Dans un four, sur un plaque a rotir
  •  Dans un rotissoire
  •  Au tourne-broche

 On peut rotir:

  •  De la viande, en général des grosse pièces qui sont ensuite tranchées
  •  Du poisson
  •  Des légumes bulbes et racines
  • Des fruits (des pommes, des poires, et des scoubidou bidou....)