Hi,
I'm a new cook and I'm trying to make the decision to buy a rotisserie or not. My husband and I live in the Southwest and it gets really hot here in the summer. Our apartment is small, so I try to grill out on our patio as much as possible so as not to turn on the oven and run up the power bill. (Turning on the oven heats up our entire apartment.)
I have recently learned to make a whole chicken in the oven, but I was thinking that I might save money on the electric bill and come out with a juicer chicken if I used a rotisserie.
Can anyone give me some information about the differences in cooking a chicken in an oven vs. using a rotisserie? Also, I was going to set my rotisserie outside to use it, in order to keep the cooling costs down. How hot do they get when you are using them?
I have my eye on a Cuisinart rotisserie that gets good reviews, but if anyone has used one by that company I would be interested in hearing your thoughts on it. It's a rather pricy item, that's for sure. The staff in our local Williams-Sonoma had one going the other day and I asked hot it got while using it and the lady just said "pretty hot", but that doesn't tell me much.
Also, we don't eat the chicken skin, so is the rotisserie primarily just for making a crispy skin? Forgive me for my ignorance on these things, I'm just new to cooking in general.
Thanks in advance for any advice anyone can give me!
I'm a new cook and I'm trying to make the decision to buy a rotisserie or not. My husband and I live in the Southwest and it gets really hot here in the summer. Our apartment is small, so I try to grill out on our patio as much as possible so as not to turn on the oven and run up the power bill. (Turning on the oven heats up our entire apartment.)
I have recently learned to make a whole chicken in the oven, but I was thinking that I might save money on the electric bill and come out with a juicer chicken if I used a rotisserie.
Can anyone give me some information about the differences in cooking a chicken in an oven vs. using a rotisserie? Also, I was going to set my rotisserie outside to use it, in order to keep the cooling costs down. How hot do they get when you are using them?
I have my eye on a Cuisinart rotisserie that gets good reviews, but if anyone has used one by that company I would be interested in hearing your thoughts on it. It's a rather pricy item, that's for sure. The staff in our local Williams-Sonoma had one going the other day and I asked hot it got while using it and the lady just said "pretty hot", but that doesn't tell me much.
Also, we don't eat the chicken skin, so is the rotisserie primarily just for making a crispy skin? Forgive me for my ignorance on these things, I'm just new to cooking in general.
Thanks in advance for any advice anyone can give me!