About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 102. Chapters: Smoking, Vacuum flask cooking, Deep frying, Pressure cooking, Baking, Steaming, Stir frying, Grilling, Brining, Hot salt frying, Hot sand frying, Braising, Saut ing, Boiling, Marination, Poaching, Roasting, Pan frying, Seasoning, Pressure frying, Coddling, Barbecue, Drying, Stew, Outdoor cooking, Biomass briquettes, Rendering, Nixtamalization, Sous-vide, Pickling, Pre-ferment, Fondue, Slow cooker, Proofing, Meatloaf, Earth oven, Jugging, Curing, Stuffing, Mongolian barbecue, Conche, Degreasing, Flattop grill, Turkey fryer, Casserole, Rotisserie, Clay pot cooking, Salisbury steak, Chaunk, Low-temperature cooking, Flamb, Infusion, Blanching, Teriyaki, Hibachi, Kalua, List of culinary knife cuts, Indirect grilling, Confit, Searing, Cooking with alcohol, Sugar panning, High altitude cooking, Basting, Creaming, Culinary triangle, Pur e, Dry roasting, Red cooking, Brochette, Deglazing, Engine Cooking, Gentle frying, Caramelization, Juicing, Simmering, Broasting, Separating eggs, Parboiling, Breading, Steeping, Hollywood Style, Glaze, Souring, Foam, Browning, Deveining, En papillote, Swiss steak, Paillard, Carry over cooking, Maceration, Tenderizing, Boil-up, Shallow frying, Spherification, Tataki, Reduction, Supreme, Blackening, Par-cooking, Shirred eggs, Kinpira, Thickening, Amylolytic process, Shrivelling, Amandine, Sweating, Turbo cooking, Ricing, Spatchcock, Brewing, Concasse, Dredging, Allumette. Excerpt: Barbecue or barbeque (common spelling variant) (with abbreviations BBQ & Bar-B-Q; Barbie, used chiefly in the United Kingdom and Australia; Braai used in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. The term as a noun can refer to the meat, the cooking apparatus itself (the "Barbecue grill" or ...
