Thursday, September 26, 2013

Barbecue sauce (also abbreviated BBQ sauce)

Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked
in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well. But most Barbecue sauce include vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.
Barbacoa is a form of cooking meat that originated in the Caribbean from which the term “barbecue” was derived.
Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in color. The best known brown sauce is HP Sauce, a spicy and tangy variety.
few terms meanings . . .
Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats.
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat.
The Maillard reaction results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.
Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods.
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

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