Interesting facts about barbecue
Long skewers of smelling smoke rosy slices of meat, a glass of red wine and a long friendly conversation… the Event, called «gathering on the barbecue» has long been part of our culture. But the barbecue business is much more varied this pleasant but simple time. At different times in different people and there are different ways of preparing these dishes, related rules, traditions and prejudices. But still turned out delicious!
A bit of history
Logically, the barbecue is the oldest meat dish known to mankind. In fact, as I had to prepare to catch prey, ancient hunters, have learned to build a fire?
However, it is believed that the actual barbecue came to Russia from the Tatars in the eighteenth century. The name was distorted, but translated it roughly means «vercheny on a spit». Before that Russian cuisine was meat on a spit. So roasted geese, chickens, ducks, rabbits. The dishes were rich, «Royal». They were also called «vertinami».
Question about home actually kebab is still not solved, but everybody agrees that it is the East (Iran, Iraq, Caucasus,…). This is evidenced by the tradition to use when marinating meat for a barbecue seasonings specific, because the use of a large number of very fashionable spice in Eastern cooking.
Kebabs of different nationalities
Meat on sticks on the coals prepared in many countries with different recipes. In Azerbaijan and Turkey used minced meat, richly flavored with mint (called «kebab» and «shish kebab», respectively). In Georgia, fry the meat on a dry vine of grapes (mtsvadi).
Brazil went the other way: there skewer strung on a big piece of meat and cook it slowly, cutting progressice layer with a sharp knife. The dish is called «churasco» (even like!).
Marinated lamb in small pieces, fry in many desert regions: Afghanistan, North Africa. Use for cooking, the wood of Haloxylon and boxwood (there just can not be found). But the smoke of these desert plants makes the dish especially fragrant. Roast meat on the coals, strung it on a stick, and in the countries of South-East Asia (Thailand, Indonesia).
Japanese and Chinese cook the meat on skewers, but most not on coal, and deep-fried. The finished dish dip in sauce and eat. The Japanese in General are often used for these purposes, the seafood. In addition, they somehow believe that coal can accumulate odors, which then will be filled the prepared dish. Therefore, all that is cooked over charcoal, they are eating pickled ginger. In some African countries on skewers fried liver. In Korea cooked skewers of duck with spices and powdered sugar. A dish without much loss of taste can be cooked in the oven.
Well, in the West decided to simplify his life: he built a special barbecue with the grill, turn them pieces of meat with blades and call it «barbecue.»
An important part of the success of the barbecue – pre-marinating. After this, the meat becomes soft and is cooked faster, he has a peculiar taste.
The most common methods of wine and vinegar. But many believe that these foods (especially vinegar) deprive the meat of its natural flavor. The Tatars in Crimea prefer sour milk. And so today there are a variety of ways: in a sparkling rein in yogurt, mayonnaise, various juices. It should only remember, that if you choose the meat – beef, it should marinate longer as the beef is hard.
Different peoples use skewers associated with various rituals and rules. In our case it is: nature, good company and a minimum of additional food (tomatoes, grilled vegetables and dry red wine). In other countries, too, have their «kebab houses» tradition.
And in Hungary there was a man who single-handedly built a castle with paintings and statues of the glory of his wife. Among the many advantages this lady was listed and the ability to perfectly cook a «robber’s roast»: the same skewers, only with rye bread and smoked bacon.