Loading...
Vertical Rotisserie Spit-Cooking and Serving for Shaved Meat Dishes
South Carolina Department of Agriculture
South Carolina Department of Agriculture
Abstract
Vertical rotisseries are used in the cooking of ground, comminuted, or stacked meats for dishes such as gyro, al pastor, shawarma, and doner kebab. Meat is sliced from the outer layer of the rotating cone or loaf as it cooks on the spit.
Issue Date
2024-05-07
Keywords
Cooking (Meat)--Law and legislation--South Carolina, Skewer cooking--Law and legislation--South Carolina, Roasting (Cooking)--Law and legislation--South Carolina
Type
Rights
Records, documents, and information made available by the agencies of the South Carolina state government or its subdivisions are made accessible through the South Carolina State Library Depository and are protected under U.S. Copyright law (Title 17, U.S.C.) and South Carolina state law (Title 30 and 60, S.C.C.L.). Distribution rights are determined by the agency or author and users should contact the aforementioned for more information.
Digitization Specifications
This South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.