#头条创作挑战赛 #
Hello everyone, I'm Old Man Zhang! Today I will talk to you about the cooking techniques and representative dishes of Western catering, if you are interested, you can pay attention to it, your attention and comments are the driving force for me to insist, thank you!
The following text:
Seven: Grill, Grill; French: Griller; German: Grillen); Representative dishes: Souvlaki, Gyros and Mousaka
Grill (network picture, invasion and deletion)
"Grill": Grill, also called steak. Etymology, the word "Grill" comes from the Latin word "Craticulum," meaning grid. Nowadays, through archaeological findings, the barbecue grills in ancient Rome are not much different from today, and they are made into the shape of a grid. Grilling is considered to be the oldest of all cooking methods, as the process requires only the participation of an open flame and no additional cooking equipment.
Barbecue in Ancient Rome (online picture, invasion and deletion)
Barbecue in Ancient Rome (online picture, invasion and deletion)
Speaking of barbecue, everyone will definitely think of Sanya specialties... Yes! No, again: the word "BBQ" in English for barbecue is derived from the Mexican word "Barbacoa", which means "open oven".
Barbacoa (network with image, invasion and deletion)
According to the Oxford English Dictionary, the word "barbecue" first appeared in 1661 to refer to a cooking device. More than 100 years later, George Washington, the first U.S. president, described in his notepad an invitation to a barbecue, by which time "barbecue" had been translated into a way of dining. However, the word "barbecue" is only popular in the United States, and in Europe people still habitually use the word "Grill".
America Barbecue (online picture, invasion and deletion)
Barbecue is quite common in Europe, and almost no country will not use barbecue in the kitchen at all. However, the only one who really regards barbecue dishes as the representative dish of their country is the Greek skewer (Souvlaki). Friends who have been to Greece know that Souvlaki, Giros and Mousaka are the three main local dishes (see below):
Greece Souvlaki (online picture, invasion and deletion)
Greece Gyros (online picture, invasion and deletion)
Greece Mousaka (online image, invasion and deletion)
Souvlaki is the first of these, highlighting the Greeks' love for this dish. "Souvlaki" means "little iron braze" in Greek, and it is a general term for all skewer dishes, but people generally eat skewer grilled meat pieces, so it is more often translated as "Greek kebab" (pork, lamb, beef, chicken). Today, the history of "Souvlaki" is unknown, and its preparation method is simple: various pieces of meat are marinated in salt, pepper, Oregano and lemon juice, skewered with iron or wood, and grilled on a barbecue over an open fire.
Make Souvlaki (network picture, invasion and deletion)
However, because the mastery of the heat in the barbecue process is very particular, to achieve the degree of "slightly burnt not bitter, fragrant and not crispy", so "Souvlaki" is an important indicator to measure the cooking level of a Greek restaurant. And this dish is not expensive in Greece.
Talking about this, I think that since as a national dish, we must continue to break through in terms of craftsmanship quality! This level is still some distance from the mainland Sanya specialty cuisine: Northeast barbecue...
Eight: 燻 (English: Smoke; French: Fumer; German: Räuchern); Representative dish: Pastrami
In the era of material scarcity, people mostly use smoke to preserve meat, which plays a role in insect prevention and embalming. After the fireworks, the meat will emit a unique burnt aroma, and the taste is mellow and colorful, which is also popular in modern cuisine. In Chinese food, I have seen local specialties such as chicken, meat, fish, and other local specialties, including Li Liangui's meat patties, but "boiling" is not the mainstream cooking technique in Chinese food. Today we will talk about "burning", which plays a relatively important role in Western-style kitchens.
Smoke Food (network picture, invasion and deletion)
In the 17th century, a type of so-called "smoking Foom" began to flourish in French farms. Chambre de Fumage), dedicated to the cooking and storage of meat. There was also a popular proverb at the time: "A living calf cannot survive the winter, but only if it is burned." This shows the popularity of smoke products in France.
Chambre de Fumage (network image, invasion and deletion)
In Chinese culinary classics, the earliest record of braised fish is the "Song Family Health Ministry" in the Ming Dynasty. In the early days, people would use cypress branches or lychee shells to cook fish meat, and after the late Qing Dynasty, they gradually switched to tea and rice. In short, "simmering" is a cooking method in which raw materials are placed in a closed box, and then wood with aromatic volatiles is ignited in the box, and the raw materials are burned through the smoke generated by combustion.
"Song's Health Department" (online picture, invasion and deletion)
Looking at the world, smoky cuisine can be described as a variety of different things. In Northern Europe, Icelanders use dried sheep manure to make cold seared fish, lamb and whales; In South America, people make a native smoked snack called "Jerky" from allspice and Scottish smoked peppers; In Australia, New Zealanders use Manuka (a tea tree) sawdust to make hot seared fish; In China, Guizhou bacon, Xiangxi firewood roasted meat, Jiujiang bacon, Fujian ancient boiled duck, Liaoning barbecued meat, grilled chicken, etc. express a variety of "smoke" feelings. Since the choice of ingredients and ingredients is mostly adapted to local conditions, the taste, flavor and cooking method of smoked dishes around the world are different.
Smoke Food (network picture, invasion and deletion)
There are many famous dishes in Western food, such as smoked salmon salad and ham salad in the appetizer, and Western chefs will use the same method to apply steak, German pork hands, braised sea bass and other ingredients. Because there is no direct participation of heat in the process of "burning", or it is not mainly processed by heat. Therefore, it takes a relatively long time. Meat and fish are the most abundant of the dishes, but there are also many cheeses, vegetables, eggs, Scotch whisky and even beer that are made by the roasting method.
Smoke Food (network picture, invasion and deletion)
There are 3 types of burnt: hot, warm and cold. The temperature of hot searing is between 50 ° C and 85 ° C, and the shelf life of food made with hot searing is generally a few days; The temperature of the warm roast is between 25 ° C and 50 ° C, when the temperature of the smoke is no longer enough to cook the food, so an additional heat source is required; Cold burning, on the other hand, is between 15°C and 25°C, which also requires an additional heat source, and the burning process can last for several days. The sausages, ham and braised fish we eat daily are basically cold-cooked, because the water of the raw materials is diluted in large quantities during the cooking process, so that the shelf life of the food will be longer.
Smoke Food (network picture, invasion and deletion)
It is not easy to give an example of a dish cooked in a European cuisine. There are so many types, there are nearly 300 kinds of sausages in Germany alone, but I don't know which one is good. It seems that every "stewed" dish is worth talking about, but space is limited, so I have to choose a delicacy that seems acceptable to both the East and the West: Pastrami.
Smoke Pastrami (online image, invasion and deletion)
The Oxford English Dictionary says it is derived from the Turkish word "Bastirma", which means "press". According to Turkish legend, the Turkish cavalry used to put pieces of meat under the saddle, rolling out the moisture during the horse ride to preserve the meat for a longer time. The American dictionary says that it is derived from the Romanian word "Pastra", which means "to save, save." Either way, at least Pastrami meat is made to last longer.
Smoke Pastrami (online image, invasion and deletion)
Originally from Romania or the Balkans, the pass meat itself is made with beef shoulder seasoned with cardamom, garlic, pepper and chili pepper and then grilled for a long time, mostly served with bread, with a strong and unique flavor, and has a considerable market in North America.
Smoke Pastrami (online image, invasion and deletion)
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