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| Frankfurter |
| Also called wiener , or (in the United States) hot dog highly seasoned sausage, traditionally of mixed pork and beef. Frankfurters are named for Frankfurt am Main, Ger., the city of their origin, where they were sold and eaten at beer gardens. more |
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| Smoking |
| In food processing, the exposure of cured meat and fish products to smoke for the purposes of preserving them and increasing their palatability by adding flavour and imparting a rich brown colour. The drying action of the smoke tends to preserve the meat, though many of the chemicals present in wood smoke (e.g., formaldehyde and certain alcohols) are natural preservatives as well. more |
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| Broiling |
| Cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time. more |
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| Barbecue |
| An outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat. more |
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