Hmmmm my Farberware rice-cooker is realtively useless to me....maybe a rotisserie would fit into its storage space!
Rotisserie Parade!
- Thread starter dalangdon
- Start date
Help Support :
Toggle are you still having trouble making rice?
PeteK
*SIGH*
JUST in the automatic cooker, stove-top is just fine.
*SIGH*
JUST in the automatic cooker, stove-top is just fine.
Hmmm
Well I just bought a cheap little $8.00 auto rice cooker and it works just fine. I use long grain rice, double the water to rice, a pinch of salt, a splash of olive oil and voila, perfect rice everytime. Non of that converted or par boiled stuff
Well I just bought a cheap little $8.00 auto rice cooker and it works just fine. I use long grain rice, double the water to rice, a pinch of salt, a splash of olive oil and voila, perfect rice everytime. Non of that converted or par boiled stuff
Time to try real rice, I guess.
Not your run-of-the-mill rotisserie!
Ok, the really big question is....how easy is the Sunbeam rotisserie to clean? Would it be easier just to buy a rotisserie cooked chicken in the store? LOL
I love the idea of the vertical roasting as well as the closed-in rotisserie. What is the cooking capacity of the appliance? How long does it take to cook a chicken or a pork loin roast?
I saw a Farberware open rotisserie at a thrift store for $6.00, and thought it would be a pain to clean. I passed on it. However, the Sunbeam has piqued my interest. Don't you just love Sunbeam appliances!
Venus
Ok, the really big question is....how easy is the Sunbeam rotisserie to clean? Would it be easier just to buy a rotisserie cooked chicken in the store? LOL
I love the idea of the vertical roasting as well as the closed-in rotisserie. What is the cooking capacity of the appliance? How long does it take to cook a chicken or a pork loin roast?
I saw a Farberware open rotisserie at a thrift store for $6.00, and thought it would be a pain to clean. I passed on it. However, the Sunbeam has piqued my interest. Don't you just love Sunbeam appliances!
Venus
Yes Venus I do love the older Sunbeam appliances too. My mom had one of these and it is something that I kept after she died. It is very easy to clean, you can put the entire lid in water and give it a quick wash. The motor unit only needs a quick wipe with a damp cloth. You can get one large chicken, 5-6 pounds on it with no trouble. Two smaller ones also work well. I would guess a 4-5 pound pork loin would also do well but have not tried that. I have done beef roast with excellent results. If you ever see one I would suggest you pick it up. I think you would enjoy it. It is just my opinion but I think you were wise to pass on the Farberware, I had one and it was a real pain to clean and took forever to cook since it was all open. Terry
Kevinpreston3
Well-known member
- Joined
- Apr 28, 2005
- Messages
- 484
Other Sunbeam appliances
I have a poached egg cooker, and a baby bottle warmer, both really old and in great shape.
Each has a fragile, and very cool, little water measurer on the lid. You put water in the bottom of both and they both shut off when done!
Very cool.
I have a poached egg cooker, and a baby bottle warmer, both really old and in great shape.
Each has a fragile, and very cool, little water measurer on the lid. You put water in the bottom of both and they both shut off when done!
Very cool.
Subeam
Such a name, just makes you want to smile
We had the Sunbeam Mixmaster Jr when I was a kid and I believe mom still has it in use. I bought the stand Mixmaster in the 80's when they offered a bonus of attachments like the juicer, food processor. Didn't use it much because it couldn't knead bread dough and all the attachment parts were a pia. Gave it to sis in law a few months ago. I picked up a nice yellow Sunbeam Mixmaster a couple of weeks ago for a song,still in good shape, it's going on my flea market table, I think it's a 60's or 70's model. Scott has a Mimaster collection.
Such a name, just makes you want to smile
We had the Sunbeam Mixmaster Jr when I was a kid and I believe mom still has it in use. I bought the stand Mixmaster in the 80's when they offered a bonus of attachments like the juicer, food processor. Didn't use it much because it couldn't knead bread dough and all the attachment parts were a pia. Gave it to sis in law a few months ago. I picked up a nice yellow Sunbeam Mixmaster a couple of weeks ago for a song,still in good shape, it's going on my flea market table, I think it's a 60's or 70's model. Scott has a Mimaster collection.
kenmore1978
Well-known member
- Joined
- Sep 8, 2004
- Messages
- 2,119
Toggle's rice problems
I think we determined in another thread that Steve's problem with rice is that his cooker is too big for the amount of rice he normally makes.
I have an Oster Steamer and have made actual steamed rice in it a couple of times.
I think we determined in another thread that Steve's problem with rice is that his cooker is too big for the amount of rice he normally makes.
I have an Oster Steamer and have made actual steamed rice in it a couple of times.
Venus,
My mom had the Farberware open rotisserie when I lived at home. It was great. We use to be able to cook 18 pound turkeys on it. Since it was stainless steel like thier cookware, we would put it in our GE Pottscrubber dishwasher and it would come out spotless. When I got married in 81 I borrowed it a few times. When we bought our house in 84 I borrowed it again and it never made it back to my mom. The motor burned out so I bought the newer Oster vertical Rotisserie similar to the Sunbeam in the above pictures and love it. I cana put a small Perdue roasting chicken on it or a small turkey breast. Average size pork and beef roast work well also. Then when done throw the pieces in the dishwasher. For the bigger items like a larger turkey I use the convection roast of regular stove.
The link is to the one we bought
My mom had the Farberware open rotisserie when I lived at home. It was great. We use to be able to cook 18 pound turkeys on it. Since it was stainless steel like thier cookware, we would put it in our GE Pottscrubber dishwasher and it would come out spotless. When I got married in 81 I borrowed it a few times. When we bought our house in 84 I borrowed it again and it never made it back to my mom. The motor burned out so I bought the newer Oster vertical Rotisserie similar to the Sunbeam in the above pictures and love it. I cana put a small Perdue roasting chicken on it or a small turkey breast. Average size pork and beef roast work well also. Then when done throw the pieces in the dishwasher. For the bigger items like a larger turkey I use the convection roast of regular stove.
The link is to the one we bought
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www.american-home-depot.com
Here's a novel approach
to rotisserie.. and check out the Waste King DW
to rotisserie.. and check out the Waste King DW
Oh, Dan....
How did the "Hawaiian" Pork Roast turn out?
If it turned out well, how about giving us the recipe?
Just askin'
Lawrence/Maytagbear
How did the "Hawaiian" Pork Roast turn out?
If it turned out well, how about giving us the recipe?
Just askin'
Lawrence/Maytagbear
Cleaning that open hearth
Venus:
For me, easy-off on a SS item like the Farberware open rotisserie is the ticket.
Spray on just before sitting down for dinner.
After dinner, rinse, and place items in dishwasher.... delghtful.
Venus:
For me, easy-off on a SS item like the Farberware open rotisserie is the ticket.
Spray on just before sitting down for dinner.
After dinner, rinse, and place items in dishwasher.... delghtful.
We need to get mannies to start putting rotisseries BACK in their ovens. Aanyone have connections at GE or others?
HMMM my friends have a vintage GE double electric oven with a rotisserie on top. Maybe I can plant the seed of wanting it. One of the two has been DYING for an excuse to jettison it to the street.
HMMM my friends have a vintage GE double electric oven with a rotisserie on top. Maybe I can plant the seed of wanting it. One of the two has been DYING for an excuse to jettison it to the street.
For Lawrence/Maytagbear
It was really quite good! Much better than I expected from a Betty Crocker cookbook (having been scarred by the experience of working for the Betty Crocker division of General Mills as a temp for two weeks in 1990, I feel I can say that ;-)
And now for the recipe, courtesy of Betty Crocker's "NEW Outdoor Cookbook" (1967 Golden Press) This includes the barbecue instructions, which I ignored, opting for clean, FLAMELESS electric cooking! Also, you don't have to cook pork as much as they say in this recipe. 155-160 degrees is sufficient.
"Pig" Roast on the Turnspit
"A mainland version of the barbequed whole pig, the star of Island luaus. Garnish with Sweet Potatoes, Baked Mananas...and the traditional apple"
4lb boned pork shoulder (I actually used pork loin)
1/2 cup pineapple juice
1/2 cup salad oil
1/2 cup dark corn syrup
1/4 cup lime juice
1 clove garlic, crushed
2 tbsp. brown sugar
1 tbsp. yellow mustard
1 tbsp. soy sauce
2 tsp salt
1 tsp ground coriander
1/2 tsp ginger
Trim excess fat from roast. Place roast in plastic bag or shallow glass dish. Mix remaining ingredients; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigeratoe at least 8 hours or overnight, turning meat occasionally. Remove roast from marinade; roll and tie securely with cord. Insert spit rod lengthwise through center of roast. Secure meat on spit with holding forks. Check balance by rotating spit in palms of hand. Insert meat thermometer in center of meat, making sure it doesn't touch fat or spit. arrange mediium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie about 3 hours or until well done. (Meat thermometer should register 185 degrees.) Add coals if necessary, to maintain even heat. Makes ten servings.
It was really quite good! Much better than I expected from a Betty Crocker cookbook (having been scarred by the experience of working for the Betty Crocker division of General Mills as a temp for two weeks in 1990, I feel I can say that ;-)
And now for the recipe, courtesy of Betty Crocker's "NEW Outdoor Cookbook" (1967 Golden Press) This includes the barbecue instructions, which I ignored, opting for clean, FLAMELESS electric cooking! Also, you don't have to cook pork as much as they say in this recipe. 155-160 degrees is sufficient.
"Pig" Roast on the Turnspit
"A mainland version of the barbequed whole pig, the star of Island luaus. Garnish with Sweet Potatoes, Baked Mananas...and the traditional apple"
4lb boned pork shoulder (I actually used pork loin)
1/2 cup pineapple juice
1/2 cup salad oil
1/2 cup dark corn syrup
1/4 cup lime juice
1 clove garlic, crushed
2 tbsp. brown sugar
1 tbsp. yellow mustard
1 tbsp. soy sauce
2 tsp salt
1 tsp ground coriander
1/2 tsp ginger
Trim excess fat from roast. Place roast in plastic bag or shallow glass dish. Mix remaining ingredients; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigeratoe at least 8 hours or overnight, turning meat occasionally. Remove roast from marinade; roll and tie securely with cord. Insert spit rod lengthwise through center of roast. Secure meat on spit with holding forks. Check balance by rotating spit in palms of hand. Insert meat thermometer in center of meat, making sure it doesn't touch fat or spit. arrange mediium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie about 3 hours or until well done. (Meat thermometer should register 185 degrees.) Add coals if necessary, to maintain even heat. Makes ten servings.
Personally I like having a few flamers around.
jasonl
New member
In cajun country we have whats called a "Cochon de lait" that means a whole pig is turned on a BIG rotissiere in a HUGE barbecue pit. Takes forever to cook but us cajuns make a big party of it, and at the end of the party when everybody's drunk, we eat. And it's pretty darn good.
...I've got two gas stoves and a gas grill and a charcoal grill.
And the Puerto Ricans in NYC do a pig also, the Greeks do a lamb etc......
"Cochon de lait" looks like "pig of milk", unless my French is mighty rusty. Maybe some kind of marinade or cooking procedure beyond BBQ pit?
And the Puerto Ricans in NYC do a pig also, the Greeks do a lamb etc......
"Cochon de lait" looks like "pig of milk", unless my French is mighty rusty. Maybe some kind of marinade or cooking procedure beyond BBQ pit?
jasonl
New member
"cochon de lait" means "suckling pig". A Piglet.
And OH so delicious.
Allons Manger! "Let's eat"
And OH so delicious.
Allons Manger! "Let's eat"
