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Smoke Ring (cooking)
A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable characteristic of barbecue. Occurrence The pinkish color in meat is typically due to the presence of a compound called myoglobin. Myoglobin typically darkens and turns brown when heated above a certain temperature. This is why the perimeter of a cooked steak is darker in color than the red inside; as the lower temperature of the middle of the steak was not sufficient to cause the myoglobin to lose its pigment. When smoking meat, a different process occurs than in other cooking methods. Organic fuels such as wood and charcoal, when burned, produce nitrogen dioxide () gas. When this gas dissolves into the meat, it reacts with the hydrogen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memphis Minnie's Brisket (27040101850)
Memphis most commonly refers to: * Memphis, Egypt, a former capital of ancient Egypt * Memphis, Tennessee, a major American city Memphis may also refer to: Places United States * Memphis, Alabama * Memphis, Florida * Memphis, Indiana * Memphis, Michigan * Memphis, Mississippi * Memphis, Missouri * Memphis, Nebraska * Memphis, New York * Memphis, Ohio * Memphis metropolitan area, centered on Memphis, Tennessee * Memphis, Texas Elsewhere * Mampsis, Mamshit or Memphis, a Nabatean city Film * ''Memphis'' (film), a 2013 film directed by Ricky Memphis Music * Memphis (band), a musical duo * Memphis Industries, a record label * ''Memphis'' (musical), a Broadway musical by David Bryan and Joe DiPietro Albums * ''Memphis'' (Boz Scaggs album), 2013 * ''Memphis'' (Roy Orbison album), 1972 * '' Coin Coin Chapter Four: Memphis'', 2019 Songs * "Memphis, Tennessee" (song) or "Memphis", by Chuck Berry, 1959; covered by many performers * "Memphis" (The Badloves song), 1994 * "Memphi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide. Smoking with wood Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin. Wood smoke adds flavor, aroma, and helps with preservation. There are two types of smoking: cold smoking generally occurs below and has more preservative value. Hot smoking generally occurs above . Most woods are seasoned and not used green. There are many types of wood used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myoglobin
Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle tissue of vertebrates in general and in almost all mammals. Myoglobin is distantly related to hemoglobin. Compared to hemoglobin, myoglobin has a higher affinity for oxygen and does not have cooperative binding with oxygen like hemoglobin does. In humans, myoglobin is only found in the bloodstream after muscle injury. (Google books link is the 2008 edition) High concentrations of myoglobin in muscle cells allow organisms to hold their breath for a longer period of time. Diving mammals such as whales and seals have muscles with particularly high abundance of myoglobin. Myoglobin is found in Type I muscle, Type II A, and Type II B; although many texts consider myoglobin not to be found in smooth muscle, this has proved erroneous: there is also myoglobin in smooth muscle cells. Myoglobin was the first protein to have its three-dimensional structure revealed by X-ray crystal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrogen Dioxide
Nitrogen dioxide is a chemical compound with the formula . It is one of several nitrogen oxides. is an intermediate in the industrial synthesis of nitric acid, millions of tons of which are produced each year for use primarily in the production of fertilizers. At higher temperatures it is a reddish-brown gas. It can be fatal if inhaled in large quantities. Nitrogen dioxide is a paramagnetic, bent molecule with C2v point group symmetry. It is included in the NOx family of atmospheric pollutants. Properties Nitrogen dioxide is a reddish-brown gas with a pungent, acrid odor above , becomes a yellowish-brown liquid below , and converts to the colorless dinitrogen tetroxide () below . The bond length between the nitrogen atom and the oxygen atom is 119.7 pm. This bond length is consistent with a bond order between one and two. Unlike ozone, O3, the ground electronic state of nitrogen dioxide is a doublet state, since nitrogen has one unpaired electron, which decreases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitric Oxide
Nitric oxide (nitrogen oxide or nitrogen monoxide) is a colorless gas with the formula . It is one of the principal oxides of nitrogen. Nitric oxide is a free radical: it has an unpaired electron, which is sometimes denoted by a dot in its chemical formula In chemistry, a chemical formula is a way of presenting information about the chemical proportions of atoms that constitute a particular chemical compound or molecule, using chemical element symbols, numbers, and sometimes also other symbols, ... (•N=O or •NO). Nitric oxide is also a heteronuclear diatomic molecule, a class of molecules whose study spawned early modern molecular orbital theory, theories of chemical bonding. An important Reaction intermediate, intermediate in chemical industry, industrial chemistry, nitric oxide forms in combustion systems and can be generated by lightning in thunderstorms. In mammals, including humans, nitric oxide is a signaling molecule in many physiological and pathological pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Briquette
A briquette (; also spelled briquet) is a compressed block of coal dust or other combustible biomass material (e.g. charcoal, sawdust, wood chips, peat, or paper) used for fuel and kindling to start a fire. The term derives from the French word ''brique'', meaning ''brick''. Coal briquettes Coal briquettes have long been produced as a means of using up 'small coal', the finely broken coal inevitably produced during the mining process. Otherwise this is difficult to burn as it is hard to arrange adequate airflow through a fire of these small pieces; also such fuel tends to be drawn up and out of the chimney by the draught, giving visible black smoke. The first briquettes were known as culm bombs and were hand-moulded with a little wet clay as a binder. These could be difficult to burn efficiently, as the unburned clay produced a large ash content, blocking airflow through a grate. With Victorian developments in engineering, particularly the hydraulic press, it became possibl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low And Slow
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
