|
Barbecue Area
A barbecue grill or barbeque grill (known as a barbecue in Canada and barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sputnik 1
Sputnik 1 (, , ''Satellite 1''), sometimes referred to as simply Sputnik, was the first artificial Earth satellite. It was launched into an elliptical low Earth orbit by the Soviet Union on 4 October 1957 as part of the Soviet space program. It sent a radio signal back to Earth for three weeks before its three silver-zinc batteries became depleted. Aerodynamic drag caused it to fall back into the atmosphere on 4 January 1958. It was a polished metal sphere in diameter with four external radio antennas to broadcast radio pulses. Its radio signal was easily detectable by amateur radio operators, and the 65° orbital inclination made its flight path cover virtually the entire inhabited Earth. The satellite's success was unanticipated by the United States. This precipitated the American Sputnik crisis and triggered the Space Race. The launch was the beginning of a new era of political, military, technological, and scientific developments. The word ''sputnik'' is Russian for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flattop Grill
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and evolved in a number of cultures. History The first flattop grills originated in the 19th century in Mexico and Central America for cooking corn dough. These flattop grills were made of clay. With the arrival of Spaniards, the griddles were manufactured of metal materials. Spaniards adopted these grills with the name ''plancha'', which means "metal plate". Food that is cooked ''a la plancha'' means “grilled on a metal plate”. For example, ''filetes a la plancha'' translates as “grilled beef fillets”. Description The flattop grill is a versatile platform for many cooking techniques such as sautéing, toas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie
Rotisserie, also known as spit-roasting, 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 or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits (" roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infrared
Infrared (IR; sometimes called infrared light) is electromagnetic radiation (EMR) with wavelengths longer than that of visible light but shorter than microwaves. The infrared spectral band begins with the waves that are just longer than those of red light (the longest waves in the visible spectrum), so IR is invisible to the human eye. IR is generally (according to ISO, CIE) understood to include wavelengths from around to . IR is commonly divided between longer-wavelength thermal IR, emitted from terrestrial sources, and shorter-wavelength IR or near-IR, part of the solar spectrum. Longer IR wavelengths (30–100 μm) are sometimes included as part of the terahertz radiation band. Almost all black-body radiation from objects near room temperature is in the IR band. As a form of EMR, IR carries energy and momentum, exerts radiation pressure, and has properties corresponding to both those of a wave and of a particle, the photon. It was long known that fires e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flame
A flame () is the visible, gaseous part of a fire. It is caused by a highly exothermic chemical reaction made in a thin zone. When flames are hot enough to have ionized gaseous components of sufficient density, they are then considered plasma. Mechanism Color and temperature of a flame are dependent on the type of fuel involved in the combustion. For example, when a lighter is held to a candle, the applied heat causes the fuel molecules in the candle wax to vaporize. In this state they can then readily react with oxygen in the air, which gives off enough heat in the subsequent exothermic reaction to vaporize yet more fuel, thus sustaining a consistent flame. The high temperature of the flame causes the vaporized fuel molecules to decompose, forming various incomplete combustion products and free radicals, and these products then react with each other and with the oxidizer involved in the reaction of the following flame (fire). One may investigate different parts of a ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquified Petroleum Gas
Liquefied petroleum gas, also referred to as liquid petroleum gas (LPG or LP gas), is a fuel gas which contains a flammable mixture of hydrocarbon gases, specifically propane, ''n''-butane and isobutane. It can also contain some propylene, butylene, and isobutylene/ isobutene. LPG is used as a fuel gas in heating appliances, cooking equipment, and vehicles, and is used as an aerosol propellant and a refrigerant, replacing chlorofluorocarbons in an effort to reduce the damage it causes to the ozone layer. When specifically used as a vehicle fuel, it is often referred to as autogas or just as gas. Varieties of LPG that are bought and sold include mixes that are mostly propane (), mostly butane (), and, most commonly, mixes including both propane and butane. In the northern hemisphere winter, the mixes contain more propane, while in summer, they contain more butane. In the United States, mainly two grades of LPG are sold: commercial propane and HD-5. These specificat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butane
Butane () is an alkane with the formula C4H10. Butane exists as two isomers, ''n''-butane with connectivity and iso-butane with the formula . Both isomers are highly flammable, colorless, easily liquefied gases that quickly vaporize at room temperature and pressure. Butanes are a trace components of natural gases (NG gases). The other hydrocarbons in NG include propane, ethane, and especially methane, which are more abundant. Liquefied petroleum gas is a mixture of propane and some butanes. The name butane comes from the root but- (from butyric acid, named after the Greek word for butter) and the suffix -ane (for organic compounds). History The first synthesis of butane was accidentally achieved by British chemist Edward Frankland in 1849 from ethyl iodide and zinc, but he had not realized that the ethyl radical dimerized and misidentified the substance. It was discovered in crude petroleum in 1864 by Edmund Ronalds, who was the first to describe its proper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propane
Propane () is a three-carbon chain alkane with the molecular formula . It is a gas at standard temperature and pressure, but becomes liquid when compressed for transportation and storage. A by-product of natural gas processing and petroleum refining, it is often a constituent of liquefied petroleum gas (LPG), which is commonly used as a fuel in domestic and industrial applications and in low-emissions public transportation; other constituents of LPG may include propene, propylene, butane, butene, butylene, butadiene, and isobutylene. Discovered in 1857 by the French chemist Marcellin Berthelot, it became commercially available in the US by 1911. Propane has lower volumetric energy density than gasoline or coal, but has higher gravimetric energy density than them and burns more cleanly. Propane gas has become a popular choice for barbecues and portable stoves because its low −42 °C boiling point makes it vaporise inside pressurised liquid containers (it exists in two pha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
