On food and cooking the science and lore of the kitchen ( PDFDrive ) 310

temperature of 165–70ºF/75ºC, and a whole hog will take 18 hours or more These are ideal conditions for the tenderizing of tough, inexpensive cuts Food Words: Barbecue The term barbecue comes via the Spanish barbacoa from the West Indies, and a Taino word that meant a framework of green sticks suspended on corner posts, on which meat, fish, and other foods were laid and cooked in the open over fire and coals Both the height and the fire were adjustable, so food could either be quickly grilled or slowly smoked and dried In American colonial times the barbecue was a popular and festive bout of mass outdoor meat cooking By the beginning of the 20th century it had evolved into the familiar slow cooking of highly flavored meat Many barbecued meats end up with a “smoke ring,” a permanent pink or red zone under the surface (p 149) Hot Air and Walls: Oven “Roasting” In contrast to the grill, the oven is an indirect and more uniform means of cooking The primary heat source, whether flame, coil, or coal, heats the oven, and the oven then heats the food from all sides, by means of convection currents of hot air and infrared radiation from the oven walls (p 784) Oven heating is a relatively slow method, well suited to large cuts of meat that take time to heat through Its efficiency is especially influenced by the cooking temperature, which can be anything from 200 up to 500ºF/95– 260ºC and above Cooking times range from 60 to 10 (or fewer) minutes per pound/500 gm Low Oven Temperatures At low oven ... primary heat source, whether flame, coil, or coal, heats the oven, and the oven then heats the food from all sides, by means of convection currents of hot air and infrared radiation from the oven walls (p 784) Oven heating is a relatively slow method, well...under the surface (p 149) Hot Air and Walls: Oven “Roasting” In contrast to the grill, the oven is an indirect and more uniform means of cooking The primary heat source, whether flame, coil, or... suited to large cuts of meat that take time to heat through Its efficiency is especially influenced by the cooking temperature, which can be anything from 200 up to 500ºF/95– 260ºC and above Cooking times range from