Barbecue and fr. barbecue , abbr. BBQ ):
- a method of preparing food products, most often meat ( steaks , sausages ), in the heat of smoldering coals , burning gas or an electric heater ;
- the name of the dish itself, as well as the equipment used for this;
- leisure activities with the preparation of food in this way;
- a special sauce used in the preparation of meat in this way;
- a lattice in the Taino Indians, on which the captives were tortured, slowly frying them at the stake. (The Taino tribe moved to Cuba from Yucatan around 1000 BC. Ten years after the arrival of Christopher Columbus , the Taino Indians were almost completely exterminated. Taino can be translated as “a noble, good man.”) [one]
The term is traditionally common in the United States and is close to the kebab traditional for Russia.
In a narrow, technological sense, the term “barbecue” denotes a method of preparing a product by baking over smoldering coals at a relatively low temperature (100-120 ° C ). This value is preserved in the southern states of the USA, for which this method of cooking meat has been traditional since the XVIII century.
Content
The origin of the word
For the first time this word was mentioned in 1553 in the book " Chronicle of Peru " by Ciez de Leon as Spanish. barbacoa [2] [3] .
There is an assumption that the term comes from the distorted French phrase barbe à queue - “from muzzle to tail”, that is, a carcass fried entirely on a spit or grill.
Cooking
In a broad sense, the internationally recognized term barbecue combines all kinds of ways of cooking products (traditionally meat, but the term has also extended to cooking fish, poultry, vegetables, fruits, desserts, toasting slices of bread) in the heat of coal, gas or an electric heat heater - this is barbecue , and grill , and kebab , and Horovac , and Mtsvadi , and Brai , and Shurasko , and Yakinik . The word acquired this meaning in the 1940-50s in connection with the widespread suburban culture, primarily in English-speaking countries (USA, Australia).
Equipment
A barbecue oven can be a rather complicated structure, including a hearth with a grill and a spit (usually equipped with an electric drive), a cooking stove, an oven, a smokehouse, a tandoor, etc. In addition, the barbecue design should include free surfaces - shelves - to accommodate the actual cooked products and the corresponding kitchen utensils, which will be required in the cooking process. It is also necessary to provide for a cutting table and built-in sink.
When laying a barbecue oven, not only brick is used, but also various natural stones of different sizes and shapes, which give the barbecue an original shape and stylish design.
Also for cooking , barbecue grills, smokers and grill boilers are used .
Barbecue (events)
Barbecue as an event - party, picnic outdoors with barbecue.
Toxicity
Barbecue, along with smoking , can cause increased intake of carcinogenic polycyclic aromatic hydrocarbons , in particular benzapyrene . For example, barbecue-fried meat may contain up to several tens of micrograms of PAH per kilogram of product, [4] while WHO recommends the intake of benzapyrene with food at a level of not more than 0.36 micrograms per day, with an average level of 0.05 micrograms per day [5] .
See also
- Barbecue in the USA
- BBQ
- Picnic
- Bulkogi , Korean BBQ
Notes
- ↑ Alfredo Jose Estrada. Havana. Autobiography of the city / K. Veprintseva. - The book. - Moscow: LLC Astrel Publishing House, AST Publishing House LLC, 2011. - 320 p. - 3000 copies. - ISBN 978-5-17-068645-2 .
- ↑ Pedro Cieza de Leon. Chronicle of Peru. Part one. . Archived July 9, 2012. Per. A. Skromnitsky - Kiev. - 2008
- ↑ Translation and Historical Stereotypes: The Case of Pedro Cieza de Leon's Crónica del Perú
- ↑ Aygün SF, Kabadayi F. Determination of benzo [ a ] pyrene in charcoal grilled meat samples by HPLC with fluorescence detection. International Journal of Food Sciences and Nutrition . 2005 Dec; 56 (8): 581-5. PMID 16638662
- ↑ Polynuclear Aromatic Hydrocarbons. In: Guidelines for Drinking-water Quality, 2nd ed. Vol. 2. Health Criteria and other Supporting Information : There are a few studies on daily intake of individual PAHs from food from western Europe ... The maximum / median intake levels for the PAHs selected in this guideline, in µg / day per person, have been estimated to be as follows: ... BaP (0.36 / 0.05) ;. (Pfannhauser, 1991).
Literature
- Barbecue // Brockhaus and Efron Encyclopedic Dictionary : 86 tons (82 tons and 4 additional). - SPb. , 1890-1907.
Links
- Barbecue EXPO (Russian exhibition)
- Jan Leder Grilled meat: barbecue or barbecue? // Russian service of the BBC , July 03, 2006
- World Barbecue Association