I understand that To prepare a liver to eat (not raw (maybe raw ok just to wash?)) and unsalted meat (without salting for 18min) We need to roust for the fire to remove its blood
I understand that roasting originally was Directly over the fire
How is it done now?
What are the halichik opinions
if roasting over electrically produced heat?
if the fire is not directly under the meat?
If there is a peace of metal between the fire and the meat (as is made in gas grills to protect the fire from the seeping juices)?
Is their a certain distance (or a certain temperature?) it needs to be from the fire? (Or it can be made into jerky under small temperatures)