Smoke is a method of preparing red meat (and fish) derived from prehistory. The goal is to preserve these protein-rich foods, which would otherwise be rapidly damaged, for a long time. There are two mechanisms for this preservation: dehydration and antibacterial properties of phenol and other chemicals in the absorbed smoke. In modern times, the taste of improved smoked food makes them a delicacy in many cultures.
Video Smoked meat
General
Smoking meat and fish has been done for centuries. Indigenous cultures around the world may have used smoke during drying fish to repel flies. They soon discovered that the smoke absorbed acts as a preservative. Perhaps the most famous "smokers of meat" are native Caribbean people who smoke it on a smoky fire, the arrangement they call "barbacoa" (one possible etymological origin of barbecue).
Maps Smoked meat
Type
Montreal bacon
Together with bagels, bacon has been popular in Montreal since the nineteenth century, and has been firmly entrenched in the city so that many Montreal people, and even many non-Montrealers, identify it as a symbol of urban cuisine. Today and former residents and travelers make a point of visiting Montreal's most famous bacon restaurants such as Schwartz's, Deli Main Steakhouse, Deli Lester, Roi du Smoked Meat, Abie's, Snowdon Deli, Pete of Flesh Smoke, even take the whole brisket as take-out.
Montreal's warm smoked meat is always sliced ​​by hand to maintain its shape because doing it with a meat slicer will cause the soft meat to crumble. The whole brisket is steamed and cut to order when ordered in the restaurant.
Pastrami
Famous among early smokers of meat is the Ashkenazi Jewish community in Europe, and is often associated with other foods popularized by Jewish communities, such as bagels. In the United States it is referred to as pastrami, which is derived from Yiddish: ?? ?????? ? (pronounced pastrÃÆ'³meh ). However, pastrami lovers firmly argue that the consistency, flavoring, seasoning and color of pastrami differ significantly from smoked meats. Pastrami comes in two flavors - "old-fashioned" which is a process in which flesh is naturally aged or healed and "ordinary" a process in which additives are used to aging meat. Both dishes and words were brought to North America by a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; this is similar to grilled brisket, a typical dish of local Jewish cuisine in this area. The smoked meat, also known as salted beef in London, is healed, seasoned, and seasoned in a manner similar to corned beef. The difference in cutting meat and spicing means that the taste of bacon differs from both, and even varies among recipes.
South BBQ
The smoked meats from the southern United States, also known as Barbecue or BBQ are developed to use "cheaper" pieces of meat, because they are usually hard and considered "undesirable". The "low and slow" cooking methods soften the connective tissue in the meat and make these pieces into something sought after the delicacy. Usually performed in a "low temperature" environment of 200 to 300 Â ° F (95 to 150 Â ° C), they take a lot of time to prepare, which breaks the connective tissue and collagen in the meat, and makes fat out. Sub-categories are mostly sauces and "mops" used to flavor and soften meat. BBQ has become a culinary art form, and hundreds of competitions are held every year. In the Southeast, pulled pork and pork ribs are the most common smoked bacon, while brisket, beef ribs, and sausage are most popular in Texas and the southern half. The chicken is also sucked entirely.
Health issues
One study has shown a relationship between the frequency of consumption of smoked food and colon cancer. However, the study is limited to a small Slovenian population in Hungary, where the local smoke fuming process produces contaminant levels about eight times higher than standard processes elsewhere. The smoked meat has the potential to promote the growth of Listeria bacteria . Listeria monocytogenes can also cause serious neonatal infections and may be transmitted from mother to child before or after birth. Infection can cause serious harm or even infant death.
See also
References
External links
- Media related to Smoked meat in Wikimedia Commons
- Smoking on Wikibook Cookbooks
Source of the article : Wikipedia
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