A variety of tools are used to cook meat. Some are relatively new; others have been with us since the dawn of fire.
The tools are used to prepare, cook, serve and even decorate meat.
Types of meat cooking tools
An attelet is an inedible garnish for dishes. It consists of a thin metal skewer with a decorative ornament at one end.
Meat mallets are used to flatten and tenderize meat. They look somewhat like a hammer.
Meat tenderizer in cooking is a term referring to something to make a tough cut of meat more tender to the bite.
A meatballer is a kitchen tool used to form balls of ground meat.
A rotisserie is a device for slowly turning meat over a source of heat, allowing the meat to cook slowly and evenly. It consists of a spit, some prongs to help affix meat to the spit and a motor to turn the spit.
Non-electrical rotisseries were mechanical devices used before the advent of electricity to turn meat while cooking over a fire.
Skewers are formed sticks with points on each end used to skewer together chunks of meat, vegetable and seafood meant for cooking together.
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.
Turkey lacers are thin needles used in combination with thin butcher string to close and hold shut the neck cavity of poultry that has been stuffed.
A vertical chicken roaster is a stand that is used to prop a chicken vertically upright while it is being roasted