As “stay at home” and “stay safe” initiatives persist around the world to stem the spread of COVID-19, international travel for fun is still on the “no-no” list of activities. Of course health and safety must be prioritized, but I’m sure right now many people are looking forward to the days when they can seeContinue reading “Meet Marinades”
To commemorate the love of the grill, here are a few fun facts about the history, science, and culture of grilling.
Why the backlog? Well, processing a hog is time-intensive labor, especially without the assistance of equipment found in large plants that aid in slaughter and further processing. A person does not just push the button nose of a pig and make it fall apart into packages of ham, sausage, and pork rinds.
Thankfully, with meat processors back in operation with safety measures in place to protect workers from COVID-19, meat prices have somewhat stabilized, so more grills can be fired up for beer can chickens, pork chops, and turkey burgers. And while these are all delicious options for your holiday meal, this post is all about one of the most classic grilled meats: the ribeye steak.
gies and beef pay homage to gardeners and small-scale beef farmers, venison symbolizes the deeply ingrained hunting culture, cheddar cheese represents the dairy industry, and mashed taters are a nod to the sandy potato fields.
Breaking down cuts of meat into pieces small enough to fit into sausage casing and join together during the cooking process renders the original meat source as unidentifiable. But the cutting, chopping, and grinding necessary to make meat fit into casing also allows an amazing scientific process to unfold.
But how did this come to be when lamb is considered the traditional Easter entree in many other parts of the world? After all, lambs and sheep are featured physically and figuratively in the Christian faith. Several factors contributed to this split in tradition, but before I cover these, let’s cover a few basics about ham.
This post, then, will be the first of several to feature ingredients commonly found in meat products with rather nebulous names. And the star of this post is… sodium phosphate!
So, pertinent to this post: Why fish on Fridays? What makes fish so different from meat and poultry? These questions will be addressed from both historical and scientific views.
Biltong originated in South Africa where it was a food of choice on long journeys for indigenous people as well as later settlers: it was shelf (or saddlebag) stable, lightweight, and didn’t need any preparation to be enjoyed.