What You Need to Know
The cooking process involves the Maillard reaction, resulting in the formation of new flavor compounds and browning of the meat. The vertical spit is used to cook the meat evenly, with the rotation speed typically set between 300-400 RPM. The fat content in the meat is distributed evenly throughout the cooking process, resulting in a tender and juicy texture.
Steps
- 1.
Iskender Kebab (Bursa, Turkey): Vertical cooking creates ideal texture for thin slicing over bread
- 2.
Döner Teller (Germany): Rotisserie method adapted for European fast food culture
- 3.
Kapsalon (Netherlands): Doner meat's crisp edges contrast with melted cheese
The Science
Primary Reaction
Maillard reaction