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78 relations: Amino acid, Apple, Aromatic hydrocarbon, Asado, Baking, Barbacoa, Barbecue, Barbecue grill, Barbecue in the United States, Beef, Benzopyrene, Braising, Burger King, Carcinogen, Carl's Jr., Casserole, Charcoal, Cherry, Commonwealth of Nations, Crème brûlée, Creatine, Fish as food, Flambé, Food browning, Frying, Frying pan, Garlic, George Foreman Grill, Gratin, Griddle, Gridiron (cooking), Hardee's, Heating element, Heterocyclic amine, Hickory, Infrared, Luau, Maillard reaction, Maple, Marination, Mesquite, Oak, Olive oil, Oxford English Dictionary, Patty, Pecan, Pig roast, Polycyclic aromatic hydrocarbon, Pork, Poultry, ..., Pressure cooking, Propane, Regional variations of barbecue, Roasting, Rosemary, Rotisserie, Salamanders in folklore, Sandwich, Satay, Sausage, Sautéing, Schwenker, Searing, Seasoning (cookware), Skewer, Smouldering, Spice rub, Steaming, Stir frying, Sugar, Sunbeam Products, Teppanyaki, Thermal radiation, Toast, Vitamin E, Volcanic rock, Yakiniku, Yakitori. Expand index (28 more) »
Amino acid
Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Aromatic hydrocarbon
An aromatic hydrocarbon or arene (or sometimes aryl hydrocarbon) is a hydrocarbon with sigma bonds and delocalized pi electrons between carbon atoms forming a circle.
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Asado
Asado techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay and Uruguay, where it is very popular.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Barbacoa
Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives.
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Barbecue
Barbecue or barbeque (informally BBQ or barbie) is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
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Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below.
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Barbecue in the United States
In the United States, barbecue refers to a technique of cooking that involves cooking pulled pork outdoors, over a fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Benzopyrene
A benzopyrene is an organic compound with the formula C20H12.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Burger King
Burger King (BK) is an American global chain of hamburger fast food restaurants.
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Carcinogen
A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis, the formation of cancer.
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Carl's Jr.
Carl's Jr.
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Casserole
A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep dish used both in the oven and as a serving vessel.
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Charcoal
Charcoal is the lightweight black carbon and ash residue hydrocarbon produced by removing water and other volatile constituents from animal and vegetation substances.
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Cherry
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
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Commonwealth of Nations
The Commonwealth of Nations, often known as simply the Commonwealth, is an intergovernmental organisation of 53 member states that are mostly former territories of the British Empire.
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Crème brûlée
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of caramelized sugar.
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Creatine
Creatine is a nitrogenous organic acid that occurs naturally in vertebrates.
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Fish as food
Many species of fish are consumed as food in virtually all regions around the world.
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Flambé
Flambé (also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
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Food browning
Browning is the process of food turning brown due to the chemical reactions that take place within.
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Frying
Frying is the cooking of food in oil or another fat.
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Frying pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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George Foreman Grill
The George Foreman Lean Mean Fat-Reducing Grilling Machine, commonly known as the George Foreman Grill, is a portable electrically heated grill manufactured by Spectrum Brands.
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Gratin
Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
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Griddle
A griddle is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications.
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Gridiron (cooking)
A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods.
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Hardee's
Hardee's Food Systems Inc. is an American-based fast-food restaurant chain operated by CKE Restaurants Holdings, Inc. ("CKE") with locations primarily in the Southern and Midwestern United States.
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Heating element
A heating element converts energy into heat through the process of resistive or Joule heating.
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Heterocyclic amine
Heterocyclic amines, also sometime referred to as HCAs, are chemical compounds containing at least one heterocyclic ring, which by definition has atoms of at least two different elements, as well as at least one amine (nitrogen-containing) group.
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Hickory
Hickory is a type of tree, comprising the genus Carya (κάρυον, káryon, meaning "nut").
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Infrared
Infrared radiation (IR) is electromagnetic radiation (EMR) with longer wavelengths than those of visible light, and is therefore generally invisible to the human eye (although IR at wavelengths up to 1050 nm from specially pulsed lasers can be seen by humans under certain conditions). It is sometimes called infrared light.
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Luau
A luau (lūʻau) is a traditional Hawaiian party or feast that is usually accompanied by entertainment.
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Maillard reaction
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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Maple
Acer is a genus of trees or shrubs commonly known as maple.
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Marination
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
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Mesquite
Mesquite is a common name for several plants in the genus Prosopis, which contains over 40 species of small leguminous trees.
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Oak
An oak is a tree or shrub in the genus Quercus (Latin "oak tree") of the beech family, Fagaceae.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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Patty
A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.
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Pecan
The pecan (Carya illinoinensis) is a species of hickory native to Mexico and the Southern United States.
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Pig roast
A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole pig.
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Polycyclic aromatic hydrocarbon
Polycyclic aromatic hydrocarbons (PAHs, also polyaromatic hydrocarbons or polynuclear aromatic hydrocarbons) are hydrocarbons—organic compounds containing only carbon and hydrogen—that are composed of multiple aromatic rings (organic rings in which the electrons are delocalized).
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
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Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker.
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Propane
Propane is a three-carbon alkane with the molecular formula C3H8.
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Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
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Roasting
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
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Rosemary
Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.
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Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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Salamanders in folklore
The salamander is an amphibian of the order Urodela which, as with many real creatures, often has been ascribed fantastic and sometimes occult qualities by pre-modern authors (as in the allegorical descriptions of animals in medieval bestiaries) not possessed by the real organism.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Satay
Satay, or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Sautéing
Sautéing (in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
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Schwenker
Schwenker is a local term from the German state of Saarland, the Mosel Valley and big parts of Rheinland Pfalz and is used in three ways, all relating to the same grilled meat.
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Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
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Seasoning (cookware)
Seasoning is the process of treating the surface of a saucepan, wok, crepe griddle or other cooking vessel with a stick-resistant coating formed from polymerized fat and oil on the surface.
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Skewer
A skewer is a thin metal or wood stick used to hold pieces of food together.
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Smouldering
Smouldering (British English) or smoldering (American English; see spelling differences) is the slow, low-temperature, flameless form of combustion, sustained by the heat evolved when oxygen directly attacks the surface of a condensed-phase fuel.
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Spice rub
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked.
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Steaming
Steaming is a method of cooking using steam.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sunbeam Products
Sunbeam Products is an American brand that has produced electric home appliances since 1910.
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Teppanyaki
is a style of Japanese cuisine that uses an iron griddle to cook food.
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Thermal radiation
Thermal radiation is electromagnetic radiation generated by the thermal motion of charged particles in matter.
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Toast
Toast is sliced bread that has been browned by exposure to radiant heat.
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Vitamin E
Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.
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Volcanic rock
Volcanic rock (often shortened to volcanics in scientific contexts) is a rock formed from magma erupted from a volcano.
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Yakiniku
Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.
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Yakitori
is a Japanese type of skewered chicken.
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References
[1] https://en.wikipedia.org/wiki/Grilling
