Barbecue or barbeque (informally BBQ or barbie ) is a cooking method, food style and a name for eating or meeting where the style of this food is cooked and presented. Barbecuing is done slowly over low, indirect heat and food spiced by the smoking process, while roasting, the associated process, is generally done quickly over medium-to-high heat that generates less smoke.
Barbecue can refer to the cooking method itself, the meat cooked in this way, the cookware/machine used ("barbecue grill" or simply "barbecue"), or for a type of social event featuring this type of cooking. Barbecuing is usually done outdoors with smoked meat on wood or charcoal. Barbecue restaurant can be cooked in a large stone oven or specially designed metal. Barbecues are practiced in many areas of the world and there are many regional variations.
Grilling techniques include smoking, grilling or roasting, cooking and grilling. The original technique was cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to cook convection with moderate temperatures for an average cooking time of about an hour. Braising combines dry hot milling directly on striped surfaces with pots filled with broth for damp heat. The roasting is done over a direct and dry fire, usually over a hot fire for several minutes.
Video Barbecue
Etimologi
The English word "barbecue" and noun in other languages ​​are derived from the Spanish word barbacoa . Etyphologists believe this comes from barab trigger found in Arawak languages ​​in the Caribbean and Timucua people in Florida; it has entered several European languages ​​in the form of barbacoa . The Oxford English Dictionary (OED) traces the word to La Hispaniola and translates it as "stick framework mounted on post". Gonzalo FernÃÆ'¡ndez De Oviedo y Valdà ©, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 at Diccionario de la Lengua EspaÃÆ'  ± ola (2nd Edition) from Real Academics Espaà ± a. After Columbus landed in America in 1492, the Spaniards seemed to find Tainos roasting meat on a grill consisting of a wooden frame resting on a stick over a fire. Fire and smoke rose and covered the meat, giving it a certain flavor.
Traditional barbacoa involves digging a hole in the ground and placing some meat - usually whole lamb - above the pot so the juice can be used to make the broth. Then covered with leaves and coal, and burned. The cooking process takes several hours. Olaudah Equiano, an African abolitionist, describes the method of baking crocodiles among the Miskito Mosquitoes on his way to Cabo Gracias a Dios in his story The Interesting Narratives of Olaudah Equiano's Life .
Linguists have suggested the word barbacoa migrate from the Caribbean and into other languages ​​and cultures; it moved from Caribbean to Spanish, then Portuguese, French, and English. According to the OED, the first to note the use of the English word is a verb in 1661, in Edmund Hickeringill this Jamaican Seen: Some fall, and their flesh immediately Barbacu'd and eat. The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, following his journey in southeast North America in 1669-1670. the first known use of the word as a noun in 1697 by the English pirate William Dampier. In his New World Voyage Round, Dampier writes, "Ã,... Ã, and lies there all night, after our Borbecu, or the frame of the Sticks, lifts about 3 feet off the ground".
The 1756 Samuel Johnson dictionary provides the following definitions:
- "To Barbecue - a term to put all the pigs" (confirmation to the Pope)
- "Barbecueà ¢ â,¬â" ¢ - all over uniforms "
While the modern standard English spelling of this word is barbecue , variations include barbeque and cuts like bar-bq or BBQ
Maps Barbecue
Association
Since the word barbecue comes from an indigenous group, the Europeans give it a "wild connotation." The relationship with the barbarians and the "savages" is reinforced by the work of Edmund Hickeringill
Styles
The use of English, baking refers to a fast cooking process that is done directly over high heat, while baking refers to cooking under a direct, medium-to-high heat source - which known in the United States as roasting . In the use of American English, baking refers to a fast process over high heat while baking refers to a slow process using indirect heat or hot smoke, similar to some form of roasting. In standard US home cookers, food is cooked with a fireplace directly over hot charcoal, while in a US barbecue, the coals will spread to the sides or at a significant distance from the scar. The South American version is the southern Brazilian churrasco and the Argentine asado.
South United States
In the southern United States, barbecue initially involves cooking pork. During the 19th century, pigs were a source of low-maintenance food that could be released for foraging in the forest. When supplies of food or meat are low, these semi-wild pigs can then be caught and eaten.
According to estimates, before the American Civil War, the Southern people ate about five pounds of pork for every pound of beef they consumed. Due to efforts to catch and cook these wild pigs, slaughtering pigs into time for celebration and the environment will be invited to share in generosity. In Cajun culture, this achievement is called boucheries or "pickin pig". Traditional Southern Barbecue grew out of these meetings.
Each Southern region has a wide variety of barbecue, especially sauces. The North Carolina sauce varies by region; east of North Carolina using a vinegar-based sauce, the country center uses a Lexington barbecue style, with a combination of soy sauce and vinegar as their base, and western North Carolina using a heavier base of tomato sauce. Lexington calls herself "The Barbecue Capital of the World"; it has more than one BBQ restaurant per 1,000 inhabitants. South Carolina is the only country that traditionally includes all four recognized barbecue sauces, including mustard-based tomato sauce, vinegar based, and light and heavy. Memphis Barbecue is best known for its tomato sauce and vinegar. In some places in Memphis and Kentucky, meat is rubbed with dried herbs (dried rub) and smoked on hickory wood without sauce. The finished barbeque is then served with a barbecue sauce on the side.
Grills from Alabama, Georgia, and Tennessee are almost always served with sweet tomato sauce. Several regional variations exist. Alabama is known for its distinctive white sauce - mayonnaise and vinegar sauce from northern Alabama, used primarily in chickens and pigs. A popular item in North Carolina and Memphis is a pork sandwich served on a loaf and often on it are given coleslaw. Retracted pork is prepared by cutting pork after being roasted.
The Kansas City style barbecue is characterized by the use of various types of meats, including pulled pork, pork ribs, burnt tip, smoked sausage, beef brisket, beef ribs, smoked/smoked chicken, smoked turkey, and sometimes fish - varieties due to the history of Kansas City as a meat packing center. Hickory is the main wood used for smoking in Kansas City, whereas the sauce is usually tomato based on sweetness, spicy, and sharp.
Pit-beef applies in Maryland and is often enjoyed in large outdoor "bull roasts", which are usually fundraising events for clubs and associations. Maryland pearl-beef is not a product of barbecue cuisine in the strictest sense; the flesh is not smoked but burned with great fire. Meat is usually served rare with a potent horseradish sauce as a preferred spice.
The state of Kentucky, especially Western Kentucky, is unusual in its barbecue cuisine; the preferred meat is goat meat. This type of lamb barbecue is often used in communal events in Kentucky, such as political meetings, fairs, and church fundraising events.
In the midwest, Chicago style is very popular; this involves flavoring the meat with a dry rub, burning on a hot grill, and cook slowly in the oven. Meat, usually ribs, then end with a sweet and sharp sauce.
Tradition
The tradition of barbecue in the United States
Barbecue remains one of the most traditional foods in the United States. While many festive foods, such as roast turkey or ham, are usually served on certain days or holidays, barbecue can be served daily. Barbecue is often served on July 4, however, is not just limited to that day. Barbecues tend to unite people and serve as binding experiences at any time of the year. It brings people back to their roots, providing a cooking experience that is often an escape from civilization and closer to nature. Barbecues are traditionally held outside. They can be small informal meetings with some people in the backyard or formal events that can take place throughout the day, usually held for a large number of people. Barbecue has become a tradition in the United States starting with Native Americans. As author Andrew Warnes says, "its mythology of barbarity and freedom, pleasure, masculinity and strength" is part of what makes barbecues so popular today. In the 19th century, barbecue became one of the major forms of US public celebration, especially at the 4th of July celebration.
Since barbecues continue to be held during the US expansion period, traditions begin to migrate with people. Currently, barbeques held in different regions of the country vary in cuisine but all cuisines have the same cooking concepts outside and on fire. Barbecues today have taken on new meaning again with the advent of competitive barbecue. Competitive barbecue competitions are held throughout the country where people will compete with barbecue cooking and afterwards are judged by the event judges. The limits of what can be baked and the qualities assessed differ by competition. Usually the competition is held in a large open area where the audience will be accepted as well and the barbecue is served for all.
Technique
Barbecuing includes four or five different types of cooking techniques. The original technique was cooking using smoke at low temperatures - usually around 240-280 ° F or 115-145 ° C - and significantly longer cooking time (several hours), known as smoking. Another technique, known as baking, uses a masonry oven or a cookie oven that uses convection to cook meat and starch in moderation for an average cooking time of about an hour. Braising combines dry and dried direct charcoal on a striped surface with pots filled with broth for damp heat. Using this technique, cooking takes place at various speeds, starts fast, slows down, then speeds off, lasts for several hours.
Roasting is done directly, dry heat, usually over hot flame of more than 500 Ã, Â ° F (260Ã, Â ° C) for several minutes. Roasting can be done on wood, charcoal, gas, or electricity. The time difference between grilling and baking is due to the temperature difference; at low temperatures used for grilling, the meat takes several hours to reach the desired internal temperature.
Smoking
Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from a burning or smoldering material, most often timber. Meat and fish are the most common smoked foods, although cheese, vegetables, nuts, and ingredients used to make drinks such as beer or smoked beer are also smoked.
Baking
The masonry oven is similar to a smoke hole; it allows for an open fire but cooks faster and uses convection for cooking. Roasting bread can also be done in traditional ovens. It can be used to cook meat, bread and other starches, casseroles, and desserts. It uses direct and indirect heat to surround the food with hot air for cooking, and can be watered in the same way as grilled food.
Braising
It is possible to boil meat and vegetables in a pan on a grill. Grill charbroil gas or electricity is the best choice for barbecue-braising, incorporating hot-dried charbroil-roasting directly on striped surfaces and braising in a stock filled pans for moist heat. The pot is placed on a grill, closed, and left to boil for several hours. There are two advantages to cooking barbecue; allows browning the meat directly on the grill before braising. It also allows for glazing meat with sauce and finishing directly over the fire after braising. It effectively cooks meat three times, which results in a soft textured product that falls off the bone. The time required for braising varies depending on whether a slow cooker or pressure cooker is used; it's generally slower than regular roasting or roasting, but faster than pit-smoking.
Baking
Baking is a form of cooking that involves dry heat that is applied to the food, either from the top or the bottom. Roasting is an effective technique for cooking meat or vegetables quickly because it involves a large amount of serial direct heat. There are many roasting methods, which involve braising or roasting. This is one of the most unusual techniques when cooking classic barbecue food.
The words "barbecue" and "roasting" are often used interchangeably, although dietitians argue that barbecue is a kind of grilling, and roasting involves the use of higher heat levels to burn food, while roasting is a slower process. low heat.
Other uses
The term barbecue is also used to denote flavors added to food, the most prominent of which are potato chips.
See also
References
External links
- Ã, "Barbecue". EncyclopÃÆ'Â|dia Britannica . 3 (issue 11). 1911.
- Food Safety Barbecue (US Department of Agriculture)
- Internet BBQ FAQ
- Barbecue: A History of Culinary Art The World's Oldest Web Cast from the Library of Congress
Source of the article : Wikipedia
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