Barbecue

The barbecue is a boiling apparatus. The food is placed on a grid or a pin and is exposed to the radiation of a source of heat. Food thus prepared is also called Grillade . Cooking is carried out in theory in the open air.

The word barbecue can also be used to indicate a meal, often festive, during which one makes use of this boiling apparatus.

Barbecue, just like the slang word “barbaque” would come from a word Taino: barbacoa , tray of wood being used to roast the meat. A popular etymology makes leave the word French: “to make roast a sheep by transpiercing it of the bores with the bottom ”; she is regarded as erroneous.

Various categories of barbecues

There exist several kinds of barbecues:
  • barbecues with Combustion: the food is cooked on embers obtained by burning Bois or Charcoal;
  • barbecues with gas: the food is cooked using the gas combustion Butane or Propane which heats refractory stones;
  • barbecues to be smoked: cooking is carried out in a closed enclosure or one gently burns wood which emits smoke. Cooking is obtained by coagulation of albumin at temperatures varying of 80°C with 100°C;
  • electric barbecues.

Some councils for a barbecue in safety

  1. Check the stability of the barbecue
  2. Placez the apparatus in a cleared zone
  3. Désignez a person responsible for the barbecue
  4. Tenez the remote guests
  5. Allumez fire with products and charcoal carrying the mark THIS (to Europe)
  6. Évitez the use of liquid products of lighting
  7. Utilisez spades with skewers with a handle out of wooden
  8. Prévoyez in the vicinity a water bucket, a sand bucket, an extinguisher or an extinguishing cover.

Easy ways for a successful barbecue

A barbecue with the charcoal must be lit at least 45 minutes in advance, in order to obtain beautiful incandescent embers. It is necessary to at least place the grid at 10 centimetres of embers to avoid carbonizing food.

To obtain a tender meat, avoid pricking it with a fork. Better is worth to handle it with tweezers. The wafers for the steack chopped should be turned only once in the course of cooking, and must be rather thin in order to obtain a uniform cooking. One thus eliminates famous the Maladie from the hamburger.

Clean the grids well after having used them, if not you will be used a steak with the flavors as fish and a Saumon scented with the Porc.

Better is worth to use a double grid designed to protect the fragile flesh from fish than to be used a fish in crumbs for the guests.

To avoid small fires of barbecue, make cook the Poulet with the indirect heat of the opposite burner. Or, after having made gild the poultry, finish cooking in Papillote, which ensures a tender and marrowy meat.

Food with barbecue

See too

  • Kitchen of the United States of America
barbecue

Category: American kitchen Category: American gastronomy

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