Why do they spin the meat vertically? Wouldn't it make more sense to spin horizontally so that all the juices don't pool at the bottom?
Why do they spin the meat vertically?
Why do they spin the meat vertically? Wouldn't it make more sense to spin horizontally so that all the juices don't pool at the bottom?
So they can slice it, numb nuts.
You can slice something spinning horizontally but not vertically?
You're a double moron
Double dubs confirms that you are in fact, a double moron
When you slice vertically, the slices fall down onto whatever you put below in a quick easy way..
When you slice horizontally from the top, it just stays in place awkwardly and it'll probably break up when you pick up the slice. Also, slicing horizontally is just dangerous, if the knife sticks, you use extra force and it comes loose, it's probably a bad thing if there's someone else near you..
find out the reason at meatspin.com
Sadly that got taken down some years ago. Was good at the time
for me, it's 126 spins.
I can't believe I clicked that
can't believe it still gets people kek
Meat spin?
This is almost as unsettling and upsetting as the real meat spin
I feel like Im with one foot in a grave already.
>so that all the juices don't pool at the bottom?
Just to make sure I’m reading correctly, you’re visualizing the rotating meat as a sort of sponge, where the fluid contained will internally flow down with gravity into the lower portion?
Precisely.
no the juices on the outside won't pool into a concentrated enough spot to form a drop that falls off. on a vertical spit they all just run down and off anyway and there was no chance of retaining the juice barrier.
You know nothing of the juice barrier coefficient or spit-physics in general.
I work in manufacturing and we use this concept to keep a mineral oil film on the outside of an oil application roll for knife blades. I don't know the science behind it but I've seen it work. If you keep liquid flowing along the outside of a horizontal rotating cylinder, the surface of the cylinder can hold significantly more liquid than if it were stationary.
Also it's just common sense, I don't know why this is a topic of argument.
anon are you serious? is this a serious question?
horizontal spits were around well before the novel practice of vertical spits.
are you fricking serious?
Man you're a big baby lmao
im on an anonymous imageboard, do you think I give a shit? frick off with your low effort troll threads
>stack meat slabs
>turn stack sideways
>oh no
The fat drips down the spit and helps keep the meat moist.
Its this
t. turk
Plus the heat of the moist keeps the drip from sticking together.
t. wienerroach
Those spits are for gyros not k*babs. Convert back to Christianity, my Greek brothers.
They are literally the same shit.
that's because Muslim Greeks (aka Turks) stole it from us
Can’t keep the gyro, can’t keep Constantinople; god you backhair baboons suck harder than your economy
sorry, gypsies stole the hagia Sophia and our cuisine
Haga Sophia? More like Haha NoGreeksHere.
Why are you insulting Greeks for being hairy? You people both look similar.
You already stole our islands. Can we at least have our cuisine back?
No, we stole it fair and square. It's ours now.
I didn't follow the post chain and for a second was wondering what Argentinian cuisine they've been eating in Britain.
>You already stole our islands. Can we at least have our cuisine back?
No, you can't have your islands back. And no, you can't have your cuisine back.
We stole it fair and square, so it's ours now.
it's called a shawarma, infidel
Thoughts on Al Pastor?
Turks know how to keep a piece of meat moist.
>The fat drips down the spit and helps keep the meat moist.
Perhaps additional information would be helpful.
They usually put a big hunk of fat at the top that melts down. Also the vertical helps keep the fat from dripping into the fire causing flareups and smoke.
>They usually put a big hunk of fat at the top that melts down
Thats an onion, anon
no
the heat from the fat cooks the mystery meat
Fat doesn't generate heat. Grills do though.
go back
Takes up less space in the store
It's so that they can cut in directly on the flatbread.
Because a meat tornado pulls all the nutrients inside while a horizontal spit would fling them away. Don't you know anything.
>Why do they spin the meat vertically?
The spinning isn’t vertical. The meat is. The rotation is horizontal. It allows for thermal uprising combined with centripetal dispersal of seasoned juices.
It is this orientation of roasting meat which eventually led to inertial gyroscopic navigation.
A lot of scientific advances are based on Turkish meat.
The fat drips down the spit and helps keep the meat moist.
u liek mudkipz?