The process of adding a highly aromatic liquid (for increased flavor) or water to a pan to remove and dissolve the food particles (also known as fond) left over from cooking bones and vegetables for stock or sautéing a piece of meat in a pan. After adding the liquid, use a wooden spoon to loosen the rest of the food particles and reduce the heat to simmer the sauce. This process is used to create a sauce for a dish or add flavor to a stock.
A cooking technique used to cook foods at a low temperature for a long period of time, to deliver a wonderful smokey flavor and a gorgeous charred color. Barbecue and grilling (mentioned in the next post) are not the same, barbecue requires smoke for proper flavor and coloring. Meat, fish, seafood, poultry and vegetables are common for barbecue. Fish and seafood such as shrimp, does not need a lot of time on the grill to become tender, as they are already pretty tender.
Hard woods such as, hickory, maple, pecan wood has a very specific flavor and are common for smoking. Softwoods such as pine, spruce an evergreen wood should never be used, they produce a very resinous and bitter flavor.
Smoking meats requires indirect heat whereas the fire and meat are in separate chambers, cooked between 225°F and 250°F, to produce a smokey flavor. Barbecued meats are more charred flavor where direct heat is used, placing the meats over an open flame and maintaining a temperature between 300°F and 3…
Hard woods such as, hickory, maple, pecan wood has a very specific flavor and are common for smoking. Softwoods such as pine, spruce an evergreen wood should never be used, they produce a very resinous and bitter flavor.
Smoking meats requires indirect heat whereas the fire and meat are in separate chambers, cooked between 225°F and 250°F, to produce a smokey flavor. Barbecued meats are more charred flavor where direct heat is used, placing the meats over an open flame and maintaining a temperature between 300°F and 3…