68-451: Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and
136-511: A Baptist , Quaker and Deist . In 1661 he also published a pamphlet, 'Jamaica Viewed' that combined a selective version of the English occupation of the island with enthusiastic descriptions to lure English settlers to 'The Paradise of the World'. For two or three generations of English Jamaicans, the pamphlet continued to support and confirm their own self-image. From 1662 until his death in 1708 he
204-428: A communal fire , and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility. Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In
272-512: A "framework of sticks set upon posts". A popular folk etymology of the word says that the term is derived from the French barbe à queue ("from beard to tail") signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology. The term itself has two spellings in English: "barbecue" and "barbeque". While in most countries the spelling "barbecue"
340-570: A deep cave) of controlled use of fire to cook food by archaic humans was dated to ~780,000 years ago . Anthropologists think that widespread cooking fires began about 250,000 years ago when hearths first appeared. Recently, the earliest hearths have been reported to be at least 790,000 years old. Communication between the Old World and the New World in the Columbian Exchange influenced
408-503: A desirable texture. Fats are one of the three main macronutrient groups in human diet , along with carbohydrates and proteins , and the main components of common food products like milk , butter , tallow , lard , salt pork , and cooking oils . They are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation . The human body can produce
476-457: A grill consisting of a wooden framework resting on sticks above a fire. This framework was also used to store food above ground and for sleeping. The flames and smoke rose and enveloped the meat, giving it a certain flavor. Spaniards called the framework a barbacoa. Another form of barbacoa involves digging a hole in the ground, burning logs in it and placing stones in it to absorb and retain heat. Large cuts of meat, often wrapped in leaves, often
544-504: A large cranial capacity meant that early Homo habilis regularly cooked food. However, unequivocal evidence in the archaeological record for the controlled use of fire begins at 400,000 BCE, long after Homo erectus . Archaeological evidence from 300,000 years ago, in the form of ancient hearths, earth ovens , burnt animal bones, and flint , are found across Europe and the Middle East. The oldest evidence (via heated fish teeth from
612-424: A number of diseases, including diabetes, chronic kidney disease, cancer and cardiovascular diseases, as well as in ageing. AGEs are a group of compounds that are formed between reducing sugars and amino acids via Maillard reaction . These compounds impart colors, tastes and smells that are specific to these food, but may also be deleterious to health. Dry heat (e.g. in roasting or grilling) can significantly increase
680-519: A number of ways in cooking and baking. To prepare stir fries , grilled cheese or pancakes , the pan or griddle is often coated with fat or oil. Fats are also used as an ingredient in baked goods such as cookies , cakes and pies. Fats can reach temperatures higher than the boiling point of water, and are often used to conduct high heat to other ingredients, such as in frying, deep frying or sautéing. Fats are used to add flavor to food (e.g., butter or bacon fat), prevent food from sticking to pans and create
748-724: A per calorie basis while providing more fiber , calcium , and iron . The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing chronic disease . Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables. "Home-cooking" may be associated with comfort food , and some commercially produced foods and restaurant meals are presented through advertising or packaging as having been "home-cooked", regardless of their actual origin. This trend began in
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#1732852629719816-598: A significant distance from the grate. In British usage, barbequeing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian churrasco and the Southern Cone asado . For barbecue in the United States , each Southern locale has its own variety of barbecue, particularly sauces. In recent years,
884-399: A subdiscipline of food science concerning the physical and chemical transformations that occur during cooking. Important contributions have been made by scientists, chefs and authors such as Hervé This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Robert Wolke (chemist, author.) It is different for
952-483: A toasted crust is formed generates significant concentrations of acrylamide . This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes the idea that burnt food causes cancer as a "myth". Cooking food at high temperature may create advanced glycation end-products (AGEs) that are believed to be involved in
1020-501: A whole goat or lamb , are placed above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano , an African abolitionist, described this method of roasting alligators among the "Mosquito people" ( Miskito people ) on his journeys to Cabo Gracias a Dios on the Mosquito Coast, in his narrative The Interesting Narrative of
1088-465: A wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast. In the 1920s, freezing methods , cafeterias , and fast food restaurants emerged. Most ingredients in cooking are derived from living organisms . Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and
1156-546: Is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat. The words "barbecue" and "grilling" are often used interchangeably, although some argue that barbecue
1224-410: Is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat. In practice, the lines blur because it is hard to define what is low temperature and what is high temperature and because many champion barbecue cooks now cook meats such as beef brisket at higher temperatures than was traditional. The term barbecue
1292-522: Is also used to designate a flavor added to food items, the most prominent of which are potato chips . Cooking methods Cooking , also known as cookery or professionally as the culinary arts , is the art, science and craft of using heat to make food more palatable , digestible , nutritious , or safe . Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local conditions. Cooking
1360-706: Is an aspect of all human societies and a cultural universal . Types of cooking also depend on the skill levels and training of the cooks . Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans . Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture , commerce , trade , and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as
1428-480: Is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature . Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked. Grilling
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#17328526297191496-413: Is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking. Grilling is done over direct, dry heat, usually over a hot fire over 260 °C (500 °F) for a few minutes. Grilling and smoking are done with wood, charcoal, gas, electricity, or pellets . The time difference between smoking and grilling
1564-638: Is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. The bioavailability of some vitamins such as thiamin , vitamin B6 , niacin , folate , and carotenoids are increased with cooking by being freed from the food microstructure. Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking. There are many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation
1632-554: Is heated by roasting or smoking over wood or charcoal . These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences. The English word barbecue and its cognates in other languages come from
1700-722: Is microwaving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the result. Some major hot cooking techniques include: As of 2021, over 2.6 billion people cook using open fires or inefficient stoves using kerosene , biomass , and coal as fuel. These cooking practices use fuels and technologies that produce high levels of household air pollution, causing 3.8 million premature deaths annually. Of these deaths, 27% are from pneumonia , 27% from ischaemic heart disease , 20% from chronic obstructive pulmonary disease , 18% from stroke , and 8% from lung cancer . Women and young children are disproportionately affected, since they spend
1768-469: Is no high-quality evidence for its efficacy against human diseases. The United States Department of Agriculture has studied retention data for 16 vitamins, 8 minerals, and alcohol for approximately 290 foods across various cooking methods. In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers. Studies suggest that around 32% of cancer deaths may be avoidable by changes to
1836-421: Is uncooked or done rare , and unboiled water. The sterilizing effect of cooking depends on temperature, cooking time, and technique used. Some food spoilage bacteria such as Clostridium botulinum or Bacillus cereus can form spores that survive cooking or boiling, which then germinate and regrow after the food has cooled. This makes it unsafe to reheat cooked food more than once. Cooking increases
1904-732: Is used, the spelling "barbeque" is occasionally used in Australia , New Zealand , and the US. Spanish explorer Gonzalo Fernández De Oviedo y Valdés was the first to use the word barbecoa in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española . After Columbus landed in the Americas in 1492, the Spaniards apparently found Taíno roasting meat over
1972-555: Is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true. Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry 's Great Voyages , which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence". Today, people in
2040-618: The National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While avoiding meat or eating meat raw may be the only ways to avoid HCA's in meat fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCA's. Also, microwaving meat before cooking may reduce HCAs by 90% by reducing
2108-600: The Spanish word barbacoa , which has its origin in an indigenous American word. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida ; it has entered some European languages in the form of barbacoa . The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as
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2176-406: The specific heat of an object, thermal conductivity , and (perhaps most significantly) the difference in temperature between the two objects. Thermal diffusivity is the combination of specific heat, conductivity and density that determines how long it will take for the food to reach a certain temperature. Home cooking has traditionally been a process carried out informally in a home or around
2244-543: The " Danger zone " temperature range from 40 to 140 °F (4 to 60 °C), food therefore should not be stored in this temperature range. Washing of hands and surfaces, especially when handling different meats, and keeping raw food separate from cooked food to avoid cross-contamination, are good practices in food preparation. Foods prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones. Washing and disinfecting cutting boards, especially after use with raw meat, poultry, or seafood, reduces
2312-429: The 1920s and is attributed to people in urban areas of the U.S. wanting homestyle food even though their schedules and smaller kitchens made cooking harder. Edmund Hickeringill Edmund Hickeringill (1631–1708) was an English churchman, soldier and author. He was separately convicted of forgery, slander and trespass. Hickeringill was admitted to St John's College, Cambridge in 1647, graduated BA in 1650/1 and
2380-696: The Atlantic from the Old World, such as cattle , sheep , pigs , wheat , oats , barley , rice , apples , pears , peas , chickpeas , mustard , and carrots , similarly changed New World cooking. In the 17th and 18th centuries, food was a classic marker of identity in Europe. In the 19th-century "Age of Nationalism ", cuisine became a defining symbol of national identity. The Industrial Revolution brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged
2448-452: The Ground". As early as the 1730s, New England Puritans were familiar with barbecue, as on 4 November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued." Samuel Johnson 's 1755 dictionary gave the following definitions: While the standard modern English spelling of
2516-592: The Life of Olaudah Equiano . Linguists have suggested the word was loaned successively into Spanish , then Portuguese , French , and English . In the form barbacado , the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion : "the Indians in stead of salt doe barbecado or dry and smoak fish". According to the Oxford English Dictionary ,
2584-534: The Southwestern states cuts of beef are often cooked. Because the word barbecue came from native groups, Europeans gave it "savage connotations". This association with barbarians and "savages" is strengthened by Edmund Hickeringill 's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism . However, according to Andrew Warnes, there
2652-402: The US associate barbecue with "classic Americana". In American English usage, grilling refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting . In a typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at
2720-558: The application of scientific knowledge to cooking, that is "molecular cooking" (for the technique) or "molecular cuisine" (for a culinary style), for which chefs such as Raymond Blanc, Philippe and Christian Conticini, Ferran Adria , Heston Blumenthal , Pierre Gagnaire (chef). Chemical processes central to cooking include hydrolysis (in particular beta elimination of pectins, during the thermal treatment of plant tissues), pyrolysis, and glycation reactions wrongly named Maillard reactions . Cooking foods with heat depends on many factors:
2788-438: The braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill. Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish. Mielie pap , also known as "Krummel pap", is a crumbled cornmeal that is often served as a side dish. Barbecuing encompasses multiple types of cooking techniques. The original technique
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2856-480: The case of potatoes where most vitamin C is in the skin. However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables. Sulforaphane , a glucosinolate breakdown product, is present in vegetables such as broccoli , and is mostly destroyed when the vegetable is boiled. Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there
2924-401: The common sugar, sucrose (table sugar), a disaccharide , and such simple sugars as glucose (made by enzymatic splitting of sucrose) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot and potato. The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into more digestible simpler sugars . If
2992-412: The diet. Some of these cancers may be caused by carcinogens in food generated during the cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. Several studies published since 1990 indicate that cooking meat at high temperature creates heterocyclic amines (HCA's), which are thought to increase cancer risk in humans. Researchers at
3060-437: The digestibility of many foods which are inedible or poisonous when raw. For example, raw cereal grains are hard to digest, while kidney beans are toxic when raw or improperly cooked due to the presence of phytohaemagglutinin , which is inactivated by cooking for at least ten minutes at 100 °C (212 °F). Food safety depends on the safe preparation, handling, and storage of food. Food spoilage bacteria proliferate in
3128-635: The dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces . This thickening will break down, however, under additional heat. Types of fat include vegetable oils , animal products such as butter and lard , as well as fats from grains, including maize and flax oils. Fats are used in
3196-711: The fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble . Edible animal material, including muscle , offal , milk, eggs and egg whites , contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds ) also includes proteins, although generally in smaller amounts. Mushrooms have high protein content. Any of these may be sources of essential amino acids . When proteins are heated they become denatured (unfolded) and change texture. In many cases, this causes
3264-649: The first recorded use in modern form was in 1661, in Edmund Hickeringill 's Jamaica Viewed : "Some are slain, And their flesh forthwith Barbacu'd and eat"; it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669–1670. The first known use as a noun was in 1697 by the English buccaneer William Dampier . In his New Voyage Round the World , Dampier wrote, "and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot [0.91 m] from
3332-455: The history of cooking. The movement of foods across the Atlantic from the New World, such as potatoes , tomatoes , maize , beans , bell pepper , chili pepper , vanilla , pumpkin , cassava , avocado , peanut , pecan , cashew , pineapple , blueberry , sunflower , chocolate , gourds , green beans , and squash , had a profound effect on Old World cooking. The movement of foods across
3400-767: The invention of pottery for holding and boiling of water , expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. Phylogenetic analysis suggests that early hominids may have adopted cooking 1 million to 2 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave in South Africa has provided evidence supporting control of fire by early humans by 1 million years ago. In his seminal work Catching Fire: How Cooking Made Us Human , Richard Wrangham suggested that evolution of bipedalism and
3468-410: The meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor and indoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat
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#17328526297193536-845: The most time near the hearth. Hazards while cooking can include To prevent those injuries there are protections such as cooking clothing, anti-slip shoes, fire extinguisher and more. Cooking can prevent many foodborne illnesses that would otherwise occur if raw food is consumed. When heat is used in the preparation of food, it can kill or inactivate harmful organisms, such as bacteria and viruses, as well as various parasites such as tapeworms and Toxoplasma gondii . Food poisoning and other illness from uncooked or poorly prepared food may be caused by bacteria such as pathogenic strains of Escherichia coli , Salmonella typhimurium and Campylobacter , viruses such as noroviruses , and protozoa such as Entamoeba histolytica . Bacteria, viruses and parasites may be introduced through salad, meat that
3604-492: The present day, factory food preparation has become common, with many "ready-to-eat" as well as "ready-to-cook" foods being prepared and cooked in factories and home cooks using a mixture of scratch made , and factory made foods together to make a meal . The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods. Home-cooked meals tend to be healthier with fewer calories, and less saturated fat , cholesterol and sodium on
3672-399: The production of AGEs, as well as food rich in animal protein and fats. The production of AGEs during cooking can be significantly reduced by cooking in water or moist heat, reducing the cooking times and temperatures, as well as by first marinating the meat in acidic ingredients such as lemon juice and vinegar. The scientific study of cooking has become known as molecular gastronomy. This is
3740-403: The regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. South Carolina is the only state that traditionally features all four recognized barbecue sauces , including mustard-based, vinegar-based, and light and heavy tomato-based sauces. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of
3808-775: The remaining flavor and ingredients; this is a critical component of both stewing and sauce making. Vitamins and minerals are required for normal metabolism ; and what the body cannot manufacture itself must come from external sources. Vitamins come from several sources including fresh fruit and vegetables ( Vitamin C ), carrots, liver ( Vitamin A ), cereal bran, bread, liver (B vitamins), fish liver oil ( Vitamin D ) and fresh green vegetables ( Vitamin K ). Many minerals are also essential in small quantities including iron, calcium , magnesium , sodium chloride and sulfur ; and in very small quantities copper, zinc and selenium . The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C
3876-405: The risk of contamination. Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C , the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in
3944-461: The side. In South Africa, braais are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity. The act of convening around a grill is reminiscent of past generations gathering around open fires after a hunt, solidifying the braais' importance to tradition. Modernity has expanded grilling to
4012-480: The state uses Lexington-style barbecue , with a combination of ketchup and vinegar as its base, and western North Carolina uses a heavier ketchup base. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning ( dry rubs ) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on
4080-505: The structure of the material to become softer or more friable – meat becomes cooked and is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component in baking cakes, and also underpins many desserts based on meringue . Cooking often involves water, and water-based liquids. These can be added in order to immerse
4148-538: The substances being cooked (this is typically done with water, stock or wine). Alternatively, the foods themselves can release water. A favorite method of adding flavor to dishes is to save the liquid for use in other recipes . Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming , simmering , boiling , braising and blanching . Heating liquid in an open container results in rapidly increased evaporation , which concentrates
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#17328526297194216-485: The sugars are heated so that all water of crystallisation is driven off, caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon , and other breakdown products producing caramel . Similarly, the heating of sugars and proteins causes the Maillard reaction , a basic flavor-enhancing technique. An emulsion of starch with fat or water can, when gently heated, provide thickening to
4284-442: The time needed for the meat to be cooked at high heat. Nitrosamines are found in some food, and may be produced by some cooking processes from proteins or from nitrites used as food preservatives; cured meat such as bacon has been found to be carcinogenic, with links to colon cancer. Ascorbate , which is added to cured meat, however, reduces nitrosamine formation. Baking, grilling or broiling food, especially starchy foods, until
4352-420: The use of gas grills, but steel grill grates and campfires are often used. The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat. It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai". Cooking on
4420-622: The word is barbecue , variations including barbeque and truncations such as bar-b-q or BBQ may also be found. The spelling barbeque is given in Merriam-Webster as a variant, whereas the Oxford Dictionaries explain that it is a misspelling which is not accepted in standard English and is best avoided. In the Southeastern United States , the word barbecue is used predominantly as a noun referring to roast pork, while in
4488-405: The yeast used in baking are kinds of fungi . Cooks also use water and minerals such as salt . Cooks can also use wine or spirits . Naturally occurring ingredients contain various amounts of molecules called proteins , carbohydrates and fats . They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules. Carbohydrates include
4556-630: Was vicar of All Saints' in Colchester . In 1682, Hickeringill published his History of Whiggism . According to the Encyclopædia Britannica Eleventh Edition , Hickeringill was "a vigorous pamphleteer, and came into collision with Henry Compton , Bishop of London , to whom he had to pay heavy damages for slander in 1682. He made a public recantation in 1684, was excluded from his living in 1685–1688, and ended his career by being convicted of forgery in 1707." Hickeringill
4624-866: Was junior fellow at Caius College, Cambridge in 1651–1652. During the First English Civil War he fought on the side of the Roundheads , serving in Robert Lilburne 's regiment as a chaplain, as a soldier in Scotland and in the Swedish service, ultimately becoming a captain in Charles Fleetwood 's regiment. He then lived for a time in Jamaica . In 1661 he was ordained by Robert Sanderson , Bishop of Lincoln , having already changed his beliefs several times and been
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