Search results
Results from the WOW.Com Content Network
A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. [8]
Hot smoking cooks foods and simultaneously flavors them with smoke in a controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while others use the heat from a stove-top or oven. [10]
Ground beef, pork, lamb and veal (burgers, hot dogs, sausages): 160℉ (71℃) ... flavor and reduce your overall grilling time, therefore having less exposure to high heat. ... after cooking? The ...
These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. [1] This technique is usually done over direct, dry heat or a hot fire for a few minutes.
John Harris of Calne, England, was the first to commercialize production of bacon in the 1770s. [21] Bacon is primarily pork, depending on the type; it can come from the belly, back, loin or side. [22] The preparation of bacon varies by type, but most involve curing and smoking. [23]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven. [ 10 ]
Grill the chicken over moderately high heat, turning occasionally, until browned all over, 10 to 12 minutes. Transfer the chicken to a plate. Wrap the soaked wood chips in a double layer of foil ...