Food mirrors fashion at times, and like fashion its not uncommon to see the old become new again.
I picked it with ‘real BBQ’ back in 2007 when 99% of Australians had forgotten or didn’t know that that cooking over wood/charcoal fire was, now everyone knows its 100 times more flavorsome, tender, juicy and engages the of all the senses, wonderful.
The current Sous Vide trend….is being treated as if it is brand new…it’s been around for decades its not new, it is however a far more popular cooking method than ever before.
Rotisserie cooking be it over Charcoal or Gas was super popular decades ago, every town in Australia had a ‘charcoal chicken shop’ which is the most basic example of it.
But then came the ‘marketers’ !! They told us that the Combi oven was a far superior cooking tool, more power efficient, faster cooking, easier to cook with, more versatile, easier to clean, more compact, programmable defined results…all 100% true facts and statements.
What they will never tell you or admit as its against their interests is that food cooked in these ovens, lacks flavour, texture, aroma and theatre. Yes the food is super moist and consistent no questions about that. However it’s a ‘little too perfect’ , its almost likes it is photo shopped with that super nice (remove all the blemishes and wrinkles) airbrush look.. you know the one, like that airbrushed photo that you got caught out on once on that tinder date !! haha!
The food businesses that I see doing the best currently and also charging good prices and are booked out more often than not are ones that have ‘unique’ cooking points of difference, and also are a lot more honest and respectful of the ingredients and the processes involved.
The french love these types of cookers, they also love their chickens, especially roasted, in fact they take poultry to an entire level we could only dream of in this country. They respect and honor the food and the process, they ‘dine’ they don’t ‘eat’ and spend a lot of effort ensuring the best quality produce and ingredients. When this much effort is applied why would you bastardize the dish in a mass produced clinical food factory oven? You want to cook it slowly with love and care, letting it baste in it’s own wonderful juices…..you want to make a spectacle and big deal of the entire thing.. watching things cook is the ultimate in food porn, especially when you smell and see the juices basting… cue Nigela Lawson about now!
Respect the ingredients/produce and process….it’s so far from your local supermarket deli that’s for sure! And it’s also how you can charge 2-3 times what your local supermarket does for their factory hen churned out in the combi steamer.
If roasts are part of your menu then it’s hard to go past the flavor and spectacle of a proper Rotisserie, massive value and a unique point of difference to make your business stand out from the crowd.
Yes, there is more work involved, Yes there is more organisational and cooking skills involved, but the end result is well worth it. One thing that hasn’t changed in cooking over the years is that ‘short cuts’ and ‘cheats’ are exactly that, if you want good food it does take time, effort and skill, sadly it doesn’t magically happen in between add breaks on master chef!
To see more about this type of cooking watch this video, (click link) and from the master himself Mr Gordon ‘Fkn’ Ramsay!, Sorry couldn’t find Nigela on a rotisserie!