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

temperatureof165–70ºF/75ºC,andawhole
hogwilltake18hoursormore.Theseare
idealconditionsforthetenderizingoftough,
inexpensivecuts.
FoodWords:Barbecue
The termbarbecue comes via the Spanish
barbacoa from the West Indies, and a
Taino word that meant a framework of
greenstickssuspendedoncornerposts,on
whichmeat,fish,andotherfoodswerelaid
andcookedintheopenoverfireandcoals.
Both the height and the fire were
adjustable,sofoodcouldeitherbequickly
grilled or slowly smoked and dried. In
Americancolonialtimesthebarbecue was
apopularandfestiveboutofmassoutdoor
meatcooking.Bythebeginningofthe20th
century it had evolved into the familiar
slowcookingofhighlyflavoredmeat.
Manybarbecuedmeatsendupwitha
“smokering,”apermanentpinkorredzone


underthesurface(p.149).
HotAirandWalls:
Oven“Roasting”

Incontrasttothegrill,theovenisanindirect
andmoreuniformmeansofcooking.The
primaryheatsource,whetherflame,coil,or
coal,heatstheoven,andtheoventhenheats

thefoodfromallsides,bymeansof
convectioncurrentsofhotairandinfrared
radiationfromtheovenwalls(p.784).Oven
heatingisarelativelyslowmethod,well
suitedtolargecutsofmeatthattaketimeto
heatthrough.Itsefficiencyisespecially
influencedbythecookingtemperature,which
canbeanythingfrom200upto500ºF/95–
260ºCandabove.Cookingtimesrangefrom
60to10(orfewer)minutesperpound/500
gm.
Low Oven Temperatures At low oven