Asian street food BBQ



“Barbecue”! The word originates from words “barabicu”, which to the Taíno people in the Caribbean islands indicated “spiritual fire pit”. We are definitely on sacred ground today. , if we can get in.

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So what is BARBEQUE? I assume BBQ is something that’s cooked over an online fire, so that could include cooking, sluggish balanced out cooking, cooking in the ground, food preparation whole hogs over coals, any of those examples I call BARBEQUE, however, for me on an individual level, it’s a German/Czech design, offset food preparation.” I experiment at all times, at the end of the day feel trumps white and black number or formula you can perhaps have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just too completely dry. BUT, the science behind these points exactly how timber burns, how air movement functions, if you start thinking of liquid characteristics within a stove, then scientific research has a rather substantial part of it.

I assume good BBQ is a balance between science and also all-natural digestive tract instinct. Food preparation is truly simply thermodynamics and also chemistry, yet more delicious.

Inside the smoker, air particles are moving really quickly thanks to that fire, they’re vibrating all insane, and also when they slap right into the brisket, they move that power to the meat, either contributing chain reactions or raising the temperature. Meat browns when it cooks, whether it’s straight heat like a steak or slow like BBQ. Warmth breaks proteins down right into amino acids, which after that react with sugars to produce molecular deliciousness, which happens to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It started with entire animals, you would certainly market what you can and after that whatever was left, as a technique of conservation, you would certainly BBQ things on Sundays For us to completely understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some vitamins and minerals, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. If you cook them slow, they melt. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That’s what makes good BBQ so tender inside. BBQ cuts also have a good amount of fat.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Which is delicious. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER. You need no teeth to eat dis beef.

What’s fun about an oven? There’s nothing fun about ovens. Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire. And that’s where I’m coming from more on the traditional side of it.

That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays nice and red while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#Asian #street #food #BBQ

Asian street food BBQ
I shot some popular street food videos in Asia. If you like these videos, please subscribe, thank you very much! Street food, asian snack, burrito, food,Indian food,Japanese food,Thai food,Chinese food,BBQ
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Asian street food BBQ
I shot some popular street food videos in Asia. If you like these videos, please subscribe, thank you very much! Street food, asian snack, burrito, food,Indian food,Japanese food,Thai food,Chinese food,BBQ
#shreetfood #asianstreetfood #shorts

Street food,asian snack,burrito,food,asian street food,Indian food,Japanese food,Thai food,Chinese food

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