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Beef Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the Pectoralis major, superficial and Pectoralis minor, deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the ''Random House Dictionary of the English Language'', Second Edition, the term derives from the Middle English ''brusket'' which comes from the earlier Old Norse language, Old Norse ''wikt:brjósk, brjósk'', meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages. Method of cooking Briskets can be cooked in many ways, including baking, boiling and roasting. Basting (cooking), Basting of the meat is often done dur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Beef Cuts
Dutch or Nederlands commonly refers to: * Something of, from, or related to the Netherlands ** Dutch people as an ethnic group () ** Dutch nationality law, history and regulations of Dutch citizenship () ** Dutch language () * In specific terms, it reflects the Kingdom of the Netherlands ** Dutch Caribbean ** Netherlands Antilles Dutch may also refer to: Places * Dutch, West Virginia, a community in the United States * Pennsylvania Dutch Country People Ethnic groups * Pennsylvania Dutch, a group of early German immigrants to Pennsylvania Specific people * Dutch (nickname), a list of people * Johnny Dutch (born 1989), American hurdler and field athlete * Dutch Schultz (1902–1935), American mobster born Arthur Simon Flegenheimer * Dutch Mantel, ring name of American retired professional wrestler Wayne Maurice Keown (born 1949) * Dutch Savage, ring name of professional wrestler and promoter Frank Stewart (1935–2013) Arts, entertainment, and media Fictional characters * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesquite
Mesquite is a common name for some plants in the genera ''Neltuma'' and '' Strombocarpa'', which contain over 50 species of spiny, deep-rooted leguminous shrubs and small trees. They are native to dry areas in the Americas. Until 2022, these genera were traditionally included in a broad view of the genus '' Prosopis'', but that genus is now restricted to a few species native to the Old World. Mesquites have extremely long roots to seek water from very far under ground. As they are legumes, mesquites are one of the few sources of fixed nitrogen in the desert habitat. The trees bloom from spring to summer. They often produce fruits known as "pods". Mesquites are able to grow up to tall, depending on site and climate. They are deciduous and depending on location and rainfall have either deep or shallow roots. Mesquites are considered long-lived because of the low mortality rate after the dicotyledonous stage and juveniles are also able to survive in conditions with low light and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hickory
Hickory is a common name for trees composing the genus ''Carya'', which includes 19 species accepted by ''Plants of the World Online''. Seven species are native to southeast Asia in China, Indochina, and northeastern India (Assam), and twelve are native to North America. A number of hickory species are used for their edible nuts or for their wood. Etymology The name "hickory" derives from a Native American languages, Native American word in an Algonquian languages, Algonquian language (perhaps Powhatan language, Powhatan). It is a shortening of ''pockerchicory'', ''pocohicora'', or a similar word, which may be the name for the hickory tree's nut, or may be a plant milk, milky drink made from such nuts. The genus name ''Carya'' is , ''káryon'', meaning "nut (fruit), nut". Description Hickories are temperate forest, temperate to tropical and subtropical moist broadleaf forests, subtropical forest trees with pinnation, pinnately compound leaves and large nut (fruit), nuts. Most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecan
The pecan ( , , ; ''Carya illinoinensis'') is a species of hickory native to the Southern United States and northern Mexico in the region of the Mississippi River. The tree is cultivated for its seed primarily in the U.S. states of Georgia (U.S. state), Georgia, New Mexico, and Texas, and in Mexico. The seed is an edible nut used as a snack and in various recipes, such as Praline (nut confection), praline candy and pecan pie. The pecan is the state nut of Alabama, Arkansas, California, Texas, and Louisiana, and is also the state tree of Texas. Name derives from an Algonquian languages, Algonquian word variously referring to pecans, walnuts, and hickory nuts. There are many pronunciations, some regional and others not.See "wikt:pecan#Pronunciation, Pecan" at wikt:Main Page, Wiktionary. There is little agreement in the United States regarding the "correct" pronunciation, even regionally. In 1927, the National Pecan Growers Association acknowledged variant pronunciations whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardwood
Hardwood is wood from Flowering plant, angiosperm trees. These are usually found in broad-leaved temperate and tropical forests. In temperate and boreal ecosystem, boreal latitudes they are mostly deciduous, but in tropics and subtropics mostly evergreen. Hardwood (which comes from angiosperm trees) contrasts with softwood (which is from gymnosperm trees). Characteristics Hardwoods are produced by Flowering plant, angiosperm trees that reproduce by flowers, and have broad leaves. Many species are deciduous. Those of temperate regions lose their leaves every autumn as temperatures fall and are dormant in the winter, but those of tropical regions may shed their leaves in response to seasonal or sporadic periods of drought. Hardwood from deciduous species, such as oak, normally shows annual dendrochronology, growth rings, but these may be absent in some tropical timber, tropical hardwoods. Hardwoods have a more complex structure than softwoods and are often much slower growing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (food)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcoal
Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. In the traditional version of this pyrolysis process, called charcoal burning, often by forming a charcoal kiln, the heat is supplied by burning part of the starting material itself, with a limited supply of oxygen. The material can also be heated in a closed retort. Modern charcoal briquettes used for outdoor cooking may contain many other additives, e.g. coal. The early history of wood charcoal production spans ancient times, rooted in the abundance of wood in various regions. The process typically involves stacking wood billets to form a conical pile, allowing air to enter through openings at the bottom, and igniting the pile gradually. Charcoal burners, skilled professionals tasked with managing the delicate operation, often lived in isolation to tend their wood piles . Throughout histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marination
Marinating is the process of soaking foods in a Seasoning, seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderizing, tenderize tougher cuts of meat; the process may last seconds or days. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation. Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Rub
Spice rub is any mixture of ground spices that is made to be rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food, or it can be cooked immediately after it is coated in the rub. The spice rub can be left on or partially removed before cooking. Rubs are typically applied as a powder, aka "dry". Some "wet" rubs may have oil, water, or other liquid added to make a thick paste. Ingredients The spices are usually coarsely ground. In addition to spices, salt and sugar may be added to the rub for flavor and caramelization. Different salts are sometimes used for their unique qualities, such as Himalayan pink salt. The most straightforward rub is just coarsely ground black pepper as in steak au poivre. Basic dry rub or spice rub generally contain brown sugar, paprika, black pepper, chili powder, garlic powder, onion powder along with salt. Other in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrolysis
Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution reaction, substitution, elimination reaction, elimination, and solvation reactions in which water is the nucleophile. Biological hydrolysis is the cleavage of Biomolecule, biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts. When a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g., sucrose being broken down into glucose and fructose), this is recognized as saccharification. Hydrolysis reactions can be the reverse of a condensation reaction in which two molecules join into a larger one and eject a water molecule. Thus hydrolysis adds water to break down, whereas condensation builds up by removing water. Types Usually hydrolysis is a chemical process in which a molecule of water is added to a substance. Sometimes this addition causes both the su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
