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56-406: Salad bars are a popular dining option in many countries around the world, but they are applied in different ways depending on the local culture and cuisine . In Japan , salad bars are often used as a way to introduce people to new and exotic foods. For example, some Japanese salad bars offer items such as seaweed salad, edamame salad, and tofu salad. In China , salad bars are often used as

112-704: A yogurt base, with origins in Southeast Asia a coconut milk base, and in East Asia a stewed meat and vegetable base. South Asian cuisine and Southeast Asian cuisine are often characterized by their extensive use of spices and herbs native to the tropical regions of Asia. European cuisine (alternatively, "Western cuisine") include the cuisines of Europe and other Western countries . European cuisine includes non- indigenous cuisines of North America, Australasia , Oceania and Latin America as well. The term

168-573: A controlled environment such as a smoker oven or smokehouse. It requires consistent control of both the temperature of the food and the amount of smoke being applied to it. Some smokers have a heat source built into them, while others use the heat from a stove-top or oven. Like cold smoking, the item may be hung first to develop a pellicle ; it is then smoked from 1 hour to as long as 24 hours. Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. The temperature range for hot smoking

224-470: A flavor enhancer for items such as cheese or nuts , along with meats such as chicken breasts, beef , pork chops , salmon , scallops , and steak . The item is often hung in a dry environment first to develop a pellicle ; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Cold smoking meats should not be attempted at home, according to

280-549: A harsh-tasting soot when burned; these woods are not often used for smoking. Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize , producing carbonyls , which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol , phenol , and syringol , and sweeter scents such as

336-590: A low pH —about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications. Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 300 and 400 °C (570 and 750 °F). This

392-648: A region's cuisine include the area's climate , the trade among different countries, religious or sumptuary laws and culinary culture exchange. For example, a tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The area's climate, in large measure, determines the native foods that are available. In addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking , curing and pickling have remained significant in world cuisines for their altered gustatory properties. The trade among different countries also largely affects

448-574: A region's cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon , cassia , cardamom , ginger and turmeric were important items of commerce in the earliest evolution of trade, and India was a global market for this. Cinnamon and cassia found their way to the Middle East at least 4,000 years ago. Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws and Jewish dietary laws. Culinary culture exchange

504-882: A regional or national cuisine, such as Japanese rice in Japanese cuisine . Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. Sikhism in Punjabi cuisine , Buddhism in East Asian cuisine , Christianity in European cuisine , Islam in Middle Eastern cuisine , and Judaism in Jewish and Israeli cuisine all exercise an influence on cuisine. Some factors that have an influence on

560-622: A specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking', as originally derived from Latin coquere , 'to cook'. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to

616-437: A two-box system: a fire box and a food box. The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree. The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the meat. These may be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls. The most convenient of

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672-421: A way to socialize and enjoy a meal with friends and family. For example, it is common for Chinese families to go to a salad bar for a Sunday lunch. In Brazil , salad bars are often used as a way to sample a variety of Brazilian dishes. For example, some Brazilian salad bars offer items such as feijoada (a black bean stew), farofa (a toasted manioc flour dish), and vaca atolada (a beef stew). The origins of

728-416: Is a staple food, and is used in many different ways. In northern Europe, wheat, rye and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy, the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. In some parts of Greece, gyros is the staple, while in others this role

784-644: Is also an important factor for cuisine in many regions: Japan's first substantial and direct exposure to the West came with the arrival of European missionaries in the second half of the 16th century. At that time, the combination of Spanish and Portuguese game frying techniques with an East Asian method for cooking vegetables in oil, led to the development of tempura , the "popular Japanese dish in which seafood and many different types of vegetables are coated with batter and deep fried". Cuisine dates back to classical antiquity . As food began to require more planning, there

840-564: Is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault , who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau , or Le Nouveau Guide . Molecular cuisine , is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term

896-430: Is applied to foods through spraying or dipping. Smoke-roasting refers to any process that has the attributes of both roasting and smoking. This smoking method is sometimes referred to as barbecuing or pit-roasting. It may be done in a smoke-roaster, a closed wood-fired oven, or a barbecue pit, any smoker that can reach above 121 °C (250 °F), or in a conventional oven by placing a pan filled with hardwood chips on

952-696: Is both an antimicrobial and antioxidant , but it is insufficient for preserving food because it does not penetrate far into meat or fish; therefore, if the food is to be preserved, smoking is typically combined with salt-curing or drying . Smoking is especially useful for oily fish, as its antioxidant properties inhibit surface fat rancidification and delay oxygen from reaching the interior fat and degrading it. Some heavily salted, long-smoked fish can keep without refrigeration for weeks or months. Artificial smoke flavoring (such as liquid smoke ) can be purchased to mimic smoking's flavor, but such products have no preservative qualities. Competitive BBQ smoking

1008-766: Is common to most regional cuisines in Asia, different varieties are popular in the different regions: Basmati rice is popular in South Asia, Jasmine rice in Southeast Asia, and long-grain rice in China and short-grain rice in Japan and Korea. Curry is also a common ingredient found in South Asia, Southeast Asia and East Asia (notably Japanese curry ); however, they are not popular in West Asian and Central Asian cuisines. Those curry dishes with origins in South Asia usually have

1064-592: Is commonly used for hot- smoking fish . In Iceland , dried sheep dung is used to cold-smoke fish , lamb , mutton , and whale. Historically, farms in the Western world included a small building termed the " smokehouse ", where meats could be smoked and stored. This was generally well separated from other buildings both because of fire danger and smoke emanations. The smoking of food may possibly introduce polycyclic aromatic hydrocarbons , which may lead to an increased risk of some types of cancer; however, this association

1120-590: Is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke. The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses much less wood but does require propane fuel. This more traditional method uses

1176-592: Is exactly what its name suggests: an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and a cooking rack (or racks) near the top, all covered by a vented lid of some sort. These smokers have been built using many different sizes of steel drums, such as 30 US gallons (110 L; 25 imp gal), 55 US gallons (210 L; 46 imp gal), and 85 US gallons (320 L; 71 imp gal), but

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1232-429: Is filled by bread. Throughout the Middle East and Mediterranean, common ingredients include lamb , olive oil, lemons, peppers and rice. The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as important as wheat or rice. From India to Indonesia, the extensive use of spices is characteristic; coconuts and seafood are also used throughout

1288-451: Is less than traditional wood or charcoal smokers. In this method the firebox is a narrow trench cut down a slope pointing into the prevailing wind. The middle part of the trench is covered over to make it into a tunnel. At the upper end of the trench is a vertical framework covered to form a chimney within which is placed the rack of foodstuff. At the lower upwind end of the trench is lit a small smokey fire, and sustained day and night until

1344-632: Is reflected in the many different eating and drinking habits, dishes and preparation techniques of its manifold populations. Due to Asia's vast size and extremely diverse geography and demographics, Asian cuisines are many and varied, and include East Asian cuisine , South Asian cuisine , Southeast Asian cuisine , Central Asian cuisine and West Asian cuisine . Ingredients common to East Asia and Southeast Asia (due to overseas Chinese influence) include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy and tofu, with stir frying , steaming and deep frying being common cooking methods. While rice

1400-444: Is still being debated. Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such as liquid smoke . However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial hurdles , such as chilling and packaging, to extend food shelf-life. The smoking of food likely dates back to

1456-540: Is the process of flavoring , browning , cooking , or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe , alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America , hickory , mesquite , oak, pecan , alder, maple , and fruit tree woods, such as apple , cherry , and plum , are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with

1512-436: Is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire. The main characteristics of

1568-704: Is used by East Asians to contrast with East Asian styles of cooking. When used in English, the term may refer more specifically to cuisine in ( Continental ) Europe; in this context, a synonym is Continental cuisine . Oceanian cuisines include Australian cuisine , New Zealand cuisine and cuisines from many other islands or island groups throughout Oceania. Australian cuisine consists of immigrant Anglo-Celtic derived cuisine, and Bushfood prepared and eaten by native Aboriginal Australian peoples, and various newer Asian influences. New Zealand cuisine also consists of European inspired dishes, such as Pavlova , and native Māori cuisine . Across Oceania, staples include

1624-428: Is usually between 52 and 80 °C (126 and 176 °F). Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are cooked away. Liquid smoke , a product derived from smoke compounds in water,

1680-608: The Kūmura and Taro , which was/is a staple from Papua New Guinea to the South Pacific. On most islands in the south pacific, fish are widely consumed because of the proximity to the ocean. The cuisines of the Americas are found across North and South America , and are based on the cuisines of the countries from which the immigrant people came from, primarily Europe. However, the traditional European cuisine has been adapted by

1736-414: The paleolithic era. As simple dwellings lacked chimneys, these structures would probably have become very smoky. It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that simply dried out. This process was later combined with pre-curing

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1792-764: The vanilla -scented vanillin and clove -like isoeugenol . Guaiacol is the phenolic compound most responsible for the "smoky" taste, while syringol is the primary contributor to smoky aroma. Wood also contains small quantities of proteins , which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months. A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants , which slow rancidification of animal fats, and antimicrobials , which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde , acetic acid , and other organic acids, which give wood smoke

1848-542: The US National Center for Home Food Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks." Cold smoking meats should only be attempted by personnel certified in HACCP [...] to ensure that it is safely prepared. Warm smoking exposes foods to temperatures of 25–40 °C (77–104 °F). Hot smoking cooks foods and simultaneously flavors them with smoke in

1904-402: The addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice , sugar , and tea , heated at the base of a wok . Some North American ham and bacon makers smoke their products over burning corncobs . Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers . In New Zealand , sawdust from the native manuka (tea tree)

1960-711: The addition of many local and native ingredients, and many of their techniques have been added to traditional foods as well. Native American cuisine is prepared by indigenous populations across the continent, and its influences can be seen on multi-ethnic Latin American cuisine. Many staple foods have been seen to be eaten across the continent, such as corn (maize), beans and potatoes have their own respective native origins. The regional cuisines are North American cuisine , Mexican cuisine , Central American cuisine , South American cuisine and Caribbean cuisine . Smoking (cooking) Hot-smoked chum salmon Smoking

2016-552: The basic steps involved remain essentially the same today as they were hundreds if not thousands of years ago. Cold smoking differs from hot smoking in that it does not cook anything; when cold smoking is finished, the food is still raw. Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Since cold smoking does not cook foods, meats should be fully cured before cold smoking. Cold smoking can be used as

2072-883: The end of the 17th century, greatly influencing Sichuan cuisine , which combines the original taste (with use of Sichuan pepper ) with the taste of newly introduced hot pepper and creates a unique mala ( 麻辣 ) flavor that's mouth-numbingly spicy and pungent. A global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines can vary based on availability and usage of specific ingredients, local cooking traditions and practices, as well as overall cultural differences. Such factors can be more-or-less uniform across wide swaths of territory, or vary intensely within individual regions. For example, in Central and North South America, corn (maize), both fresh and dried,

2128-400: The finished product. Racks on wheels or rails are used to hold the product and facilitate movement. A pellet smoker is a temperature controlled smoker that burns wood pellets made of dried-out sawdust, about an inch long and 1/4 inch wide. The wood pellets are stored in a gravity-fed hopper that feeds into a motor-controlled auger by the temperature regulator. This auger pushes the pellets into

2184-444: The fire pot. An ignition rod within the auger ignites the pellets where a combustion fan keeps them smouldering. The motor and the combustion fan regulate the temperature of the smoker by feeding it more pellets and increasing airflow in the auger. Above the auger is a heat shield to disperse the direct heat before it reaches the heat box to allow the wood smoke to keep the heat box at an even temperature throughout. The heat sensor inside

2240-520: The floor of the oven so that the chips can smolder and produce a smoke-bath. In North America , this smoking method is commonly referred to as "barbecuing", "pit baking", or "pit roasting". Hardwoods are made up mostly of three materials: cellulose , hemicellulose , and lignin . Cellulose and hemicellulose are the basic structural material of the wood cells ; lignin acts as a kind of cell-bonding glue. Some softwoods , especially pines and firs , hold significant quantities of resin , which produces

2296-502: The food in salt or salty brine, resulting in a remarkably effective preservation process that was adapted and developed by numerous cultures around the world. Until the modern era, smoking was of a more "heavy duty" nature as the main goal was to preserve the food. Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure. The advent of modern transportation made it easier to transport food products over long distances and

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2352-440: The foodstuff is cured. Commercial smokehouses , mostly made from stainless steel, have independent systems for smoke generation and cooking. Smoke generators use friction, an electric coil or a small flame to ignite sawdust on demand. Heat from steam coils or gas flames is balanced with live steam or water sprays to control the temperature and humidity. Elaborate air handling systems reduce hot or cold spots, to reduce variation in

2408-441: The heat box relays the current temperature inside the box back to the temperature regulator that controls the fan speed and pellet hopper motor, which either increase or decrease the amount of pellets in the auger or the amount of air available to the fire to maintain the desired temperature for the cook. The popularity of this type of smoker is on the rise after many BBQ pit-masters began using them in barbecue competitions. Smoke

2464-439: The meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker". Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber. The upright drum smoker (also referred to as an ugly drum smoker or UDS)

2520-485: The most popular size is the common 55-gallon drum. This design is similar to smoking with indirect heat due to the distance between the coals and the cooking racks, which is typically 24 inches (61 cm). The temperature is controlled by limiting the air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid. UDSs use their fuel very efficiently, and are flexible in their ability to produce proper smoking conditions with or without

2576-514: The need for healthier, more diverse meal options. Plant-based proteins, grain-based salads, and globally inspired toppings are increasingly available in many restaurants. Technology has also had an effect, with some salad bars allowing customers to order and modify their salads via smartphone apps or kiosks . The three main types of salad bars are: Cuisine A cuisine is a style of cooking characterized by distinctive ingredients , techniques and dishes , and usually associated with

2632-645: The need for the time and material intensive heavy salting and smoking declined. Smoking became more of a way to flavor than to preserve food. In 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers. Although refinements in technique and advancements in technology have made smoking much easier,

2688-404: The offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire are drawn through a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavor

2744-473: The region both as foodstuffs and as seasonings . African cuisines use a combination of locally available fruits, cereals and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's diverse demographic makeup

2800-516: The salad bar are unclear, but it is thought that the idea may have been sparked by the Swedish smörgåsbord that was featured at the 1938 World's Fair in New York . By the early 1940s many U.S. newspapers' homemaking columnists had suggested the idea for family or guests ("why not serve the ingredients separately and allow each member to assemble their own?") and by 1956 at least one U.S. restaurant

2856-429: The use of a water pan or drip pan. A vertical water smoker (also referred to as a bullet smoker because of its shape) is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates. The water bowl serves to maintain optimal smoking temperatures and also adds humidity to the smoke chamber. It also creates an effect in which

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2912-410: The various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user. Although wood chunks, pellets, and even in some cases automatically fed wood pucks are used to generate smoke, the amount of flavor obtained

2968-486: The water vapor and smoke condense together, which adds flavor to smoked foods. In addition, the bowl catches any drippings from the meat that may cause a flare-up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed. A propane smoker

3024-428: Was advertising the concept ("Have fun at our salad board. You select and make your own salad from large choice of ingredients. Chris' Corral [Oakdale, CA]." Norman Brinker , of casual-dining businesses like Chili's and Bennigan's, featured salad bars at his Steak and Ale restaurants in the late 1960s to keep guests pleased and active while they waited for their entrées . Salad bars have evolved in recent years to meet

3080-444: Was an emergence of meals that situated around culture. Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine , which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine ('New cuisine')

3136-608: Was coined in 1999 by the French INRA chemist Hervé This because he wanted to distinguish it from the name Molecular gastronomy (a scientific activity) that was introduced by him and the late Oxford physicist Nicholas Kurti in 1988. It is also named as multi sensory cooking, modernist cuisine, culinary physics and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines and leads to changes. The introduction of hot pepper to China from South America around

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