Rotisseur Fundamental Techniques

Arroser — Basting Technique for the Rôtisseur

Arroser (to baste) is the rôtisseur's most frequently performed action — ladling, spooning, or brush…

Déglaçage et Jus — Deglazing and Building Natural Roasting Jus

Deglazing (déglacer) is the act of adding liquid to a hot roasting pan to dissolve the fond — the la…

Tempérer et Reposer — Tempering and Resting Roasted Meats

Tempering (bringing meat to room temperature before cooking) and resting (holding cooked meat in a w…