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<p>[QUOTE="Shangas, post: 411722, member: 360"]I bought these as a whole box-lot. I think they're just so cute!</p><p><br /></p><p>[ATTACH=full]143462[/ATTACH] </p><p><br /></p><p>I've been told that the long ones are for stuff like beef, pork, ham, etc. And the smaller ones are for game and poultry. </p><p><br /></p><p>I just have one question - what are meat-skewers used for? How are they used? What is their purpose!?</p><p><br /></p><p>I've researched these extensively since I've bought them, and I've asked a few people, but the answers I'm getting are EXTREMELY vague. </p><p><br /></p><p>The Victoria & Albert Museum website, for example, simply says that they have a "practical purpose". It doesn't tell me what that purpose is, beyond the obvious. </p><p><br /></p><p>Why were meat-skewers made? What function or purpose did they serve? </p><p><br /></p><p><b>So far I've read everything from:</b></p><p><br /></p><p>1). Checking to see if the meat was thoroughly cooked. (???).</p><p><br /></p><p>2). Heat-conductors to cook the inside of the roast while in the oven/on the roasting-spit. (Silver being a good heat-conductor, it sends heat right into the inside of the meat to cook the interior and prevent rawness). </p><p><br /></p><p>3). To secure the meat TO the spit while being roasted (to stop it spinning around on the spit). </p><p><br /></p><p>4). To secure the roast to the carving-board while the roast was being carved and served at table (to stop it rolling around etc). </p><p><br /></p><p>Which one of these is correct????[/QUOTE]</p><p><br /></p>
[QUOTE="Shangas, post: 411722, member: 360"]I bought these as a whole box-lot. I think they're just so cute! [ATTACH=full]143462[/ATTACH] I've been told that the long ones are for stuff like beef, pork, ham, etc. And the smaller ones are for game and poultry. I just have one question - what are meat-skewers used for? How are they used? What is their purpose!? I've researched these extensively since I've bought them, and I've asked a few people, but the answers I'm getting are EXTREMELY vague. The Victoria & Albert Museum website, for example, simply says that they have a "practical purpose". It doesn't tell me what that purpose is, beyond the obvious. Why were meat-skewers made? What function or purpose did they serve? [B]So far I've read everything from:[/B] 1). Checking to see if the meat was thoroughly cooked. (???). 2). Heat-conductors to cook the inside of the roast while in the oven/on the roasting-spit. (Silver being a good heat-conductor, it sends heat right into the inside of the meat to cook the interior and prevent rawness). 3). To secure the meat TO the spit while being roasted (to stop it spinning around on the spit). 4). To secure the roast to the carving-board while the roast was being carved and served at table (to stop it rolling around etc). Which one of these is correct????[/QUOTE]
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