How To Eat Korean BBQ: A Beginner's Guide



“Bbq”! The word derives from the word “barabicu”, which to the TaĆ­no individuals in the Caribbean islands meant “sacred fire pit”. We are certainly on spiritual ground today. , if we can get in.

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So what is BARBEQUE? I think BARBEQUE is something that’s cooked over a real-time fire, so that might encompass barbecuing, slow balanced out food preparation, cooking in the ground, cooking whole hogs over coals, any of those kinds of things I call BBQ, however, for me on an individual level, it’s a German/Czech style, balance out cooking.” I experiment at all times, at the end of the day really feel trumps black and white number or formula you might potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just as well completely dry. The science behind these things how wood burns, how airflow works, if you start thinking about fluid dynamics inside of a cooker, then science has a pretty huge part of it.

I believe good BARBEQUE is a balance in between scientific research as well as all-natural digestive tract impulse. Cooking is really just thermodynamics and also chemistry, however tastier.

Inside the cigarette smoker, air molecules are walking around actually swiftly thanks to that fire, they’re shaking all insane, and when they smack into the brisket, they transfer 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. Warm breaks proteins down into amino acids, which then 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 out with entire animals, you would certainly sell what you might and after that whatever was left, as a technique of conservation, you would certainly BBQ things on Sundays For us to fully 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 minerals and vitamins, 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.

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. Its long protein chains break down and water works its way in when collagen is heated slowly and held there for hours (and hours).

That collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

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.

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.

I’m not gon na use electricity, not gon na use gas no assisted heat source of any kind.We have light bulbs, and I don’t even like that so much. And it tastes good. 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. Now THIS is some cool chemistry! Or hot chemistry.

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 red and nice 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

#Eat #Korean #BBQ #Beginner39s #Guide

Let’s go eat Korean BBQ. Kombe!

On the menu: Sam-Gyeop-Sal (pork belly), Yang-Nyeom Galbi (marinated beef short rib), Prime Cha-dol-ba-gi (thinly sliced brisket), banchan.

More info here: http://gothamist.com/2016/08/02/korean_bbq_how_to.php

Special Thanks
Irene Yoo (Yooeating)
Miss Korea BBQ
Nell Casey

Video by Jessica Leibowitz
Produced by Nell Casey and Jessica Leibowitz
Second Camera by Zinno Park/SB GROUPE

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Let’s go eat Korean BBQ. Kombe!

On the menu: Sam-Gyeop-Sal (pork belly), Yang-Nyeom Galbi (marinated beef short rib), Prime Cha-dol-ba-gi (thinly sliced brisket), banchan.

More info here: http://gothamist.com/2016/08/02/korean_bbq_how_to.php

Special Thanks
Irene Yoo (Yooeating)
Miss Korea BBQ
Nell Casey

Video by Jessica Leibowitz
Produced by Nell Casey and Jessica Leibowitz
Second Camera by Zinno Park/SB GROUPE

MORE GOTHAMIST FILMS
Youtube: https://www.youtube.com/Gothamist
Dailymotion: http://www.dailymotion.com/Gothamist

GOTHAMIST ACROSS THE WEB
Gothamist.com: http://gothamist.com
Facebook: https://www.facebook.com/Gothamist/
Twitter: https://twitter.com/gothamist
Instagram: https://www.instagram.com/gothamist
Google+: https://plus.google.com/+gothamist

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