Técnica

Ahima&rsquo;a is a Tahitian dish and also the name of the oven in which it is prepared &ndash; a hole dug in the ground for cooking the meal. Volcanic stones are placed at the bottom of the hole, while a layer of wood and coconut husks is placed on top of them. Once the wood has burned, the heated stones are covered with green branches and a bed of green banana leaves. Pork and chicken meat are seasoned, lightly basted with oil and placed on the leaves, together with ingredients such as bananas, breadfruit, fish, and vegetables, all individually wrapped in leaves. The opening of ahima'a is quite a ceremony among the Tahitians, and it is surprising to find that all the ingredients retain their particular aromas and flavors despite having been cooked together in the same oven. Traditionally, ahima&rsquo;a is prepared on Saturday and served the next day after church or temple outings.

Ahima’a

Alla creta is a traditional technique for preparing food. Literally meaning in clay, this ancient technique is used for preparing whole birds, especially guinea fowl. The clay is moulded around a bird that has been seasoned, baked, and the clay is then broken with a hammer. Nowadays, the name alla creta also refers to cooking birds in bird-shaped clay containers.

Alla creta

Asador criollo is an Argentinian style of barbecuing a whole animal or very large chunks of meat, also known as al asador type of grilling. The animal or the meat is stretched over an iron cross as if crucified, and the cross is positioned vertically over an open fire. This style of barbecuing is typically done in rural areas, and in different regions, different animals are preferred: in Patagonia, it&rsquo;s lamb; in Mendoza, it&rsquo;s goats, while pigs are preferred in the Pampas.

Asador criollo

Australia

The Australians are well-known for their barbecue prowess, and most households have some sort of a barbecue. The prime candidates for Australian barbecue include sausages, prawns, and lamb, followed by pork, chicken, emu, and even kangaroo meat. Some favorite cuts include lamb chops, shanks, legs, and shoulder, while beef and pork cuts include steaks, rib roast, brisket, pork chops, pork steaks, pork belly, and pork spare ribs. The sausages are in a league of their own and there are many different varieties. The barbecue is a huge tradition in Australian culture, with friends and families gathering and sharing the food over a glass of beer, wine, or champagne, especially on weekends. The usual accompaniments include salads, fried onions, and baked potatoes.

Australian Barbecue

China

Baoshao is a cooking technique of preparing food by wrapping it in banana leaves and cooking or grilling it in charcoal. The technique is used by the Dai people in Yunnan province, China, and many types of food can be prepared this way, from vegetables and offal to fish and meat. Prior to cooking, the banana leaves are either blanched in water or heated over a flame in order to soften and sanitize them. Typically, the food is wrapped in three banana leaves.

Baoshao

Barbacoa is a term that is mostly associated with Mexico and refers to an ancient technique of cooking meat in underground ovens. There are numerous regional varieties, which usually differ in the type of meat or the cut, but the most common options include lamb, goat, or mutton&mdash;and animal heads are traditionally regarded as a favorite barbacoa specialty. Mexican barbacoa involved digging a hole in the ground, lining the bottom and the sides with rocks, and adding a layer of burning wood, which would then be covered with agave leaves. They would then place the meat on the leaves, and the hole would be covered and sealed. An additional flame would be lit on top to keep animals away, and the meat would be left to cook overnight. Throughout history, the word barbacoa has been associated with numerous meanings. The first mention of the word had Caribbean origins, where it was used for a contraption created with a framework of sticks. Another popular belief is that the word barbecue has its roots in the same word. Mexican barbacoa tradition is believed to have its origins in the ancient Mayan and Aztec cultures. However, they did not use the name barbacoa. In some parts of Mexico, the words pibil, tatema, and birria are used to describe similar dishes cooked under the ground, but it is believed that they are all babacoa styles. Barbacoa is particularly popular in northern Mexico and the southern United States regions. Due to health and safety regulations, the original barbacoa is becoming increasingly rare.

Barbacoa

United States

Modern American barbecue stems directly from barbacoa, the tradition of smoke-cooking meat which Caribbean natives were doing long before the colonists arrived. Today, the centuries-old technique of smoking whole hogs over a pit is now common in both Virginia and North Carolina. Barbecue was originally found mostly in rural areas, but in recent years it has moved to bigger cities, and how could it not with the aromatic and fragrant appeal of tender, juicy meats, elevating the mouth-watering bites to cult status. Varieties of barbecue are greatly linked to geography with styles varying wildly from North to South and East to West. In Eastern North Carolina, the hog is slowly cooked over coals and doused for hours in a spicy sauce of red pepper flakes and vinegar while being chopped or 'pulled' throughout the process. Pulled pork meat is then stuffed into tender white buns and topped with fresh, mayonnaise-flavored coleslaw. In Western North Carolina, Lexington-style barbecue is king with slowly cooked pork shoulders heavily seasoned with pepper, vinegar, and ketchup sauce. Texas barbecue replaces pork with tender beef briskets cooked in pits, while Kentuckians like to slowly cook mutton in Worcesteshire sauce. Louisiana barbecue differs from all the rest, as the pulled meat served in a soft bun with slaw comes from a suckling pig. Similarly, in South Carolina, pulled pork is drizzled with a mustard and vinegar sauce, while in Kansas the barbecue pork is served on bread with a sauce based on tomatoes and molasses. Traveling to Memphis, one can find barbecued pork ribs with a flavorful, spicy crust achieved by a special dry-rub seasoning. More than just a cooking technique, barbecue is a subculture of its own with rivalry between neighboring states and contests for titles at numerous competitions throughout the South.

Barbecue

Braai is a South African term for barbecue, and it can be both a noun and a verb &ndash; you can braai a sausage or a steak, but you can also throw a braai with friends. There is no real braai without the fire, and it isn't considered a braai if the meat is cooked on a gas grill. The selection of meat typically includes steaks, boerewors sausages, kebabs, sosaties, and marinated pork, chicken, or lamb chops, while fish and crayfish are more popular in the coastal regions. Once done, the meat is traditionally accompanied by pap or krummelpap, salads, and vegetables, if desired. The person in charge of the grilling is known as the braaier, and he usually sits around the fire with other men, while women are in charge for the preparation of various side dishes.

Braai

Ireland

Buttered eggs is a traditional technique of preserving eggs, originating from Cork. In order to prepare buttered eggs, it's important to have freshly laid, warm eggs that are taken directly from underneath a hen. A thin layer of butter is rubbed around the eggs. In the process, the eggs are sealed airtight and can be preserved for a few months because the eggshells are porous and the buttery flavor permeates the eggs. Once buttered, the eggs are typically stored in egg cartons and placed in a dark and very cool place. In the past, before the advent of refrigeration, this was a great method for preserving eggs and enjoying them during winter, when hens produce less.

Buttered Eggs

Chouri&ccedil;o assado is a Portuguese technique of grilling chouri&ccedil;o, a traditional pork sausage, over boat-shaped terracotta bowls (assador). The bottom of the vessel is filled with aguardente&mdash;a strong local spirit&mdash;which is set on fire before the sausage is placed on top and is then allowed to cook over flames until it is crisp and slightly charred. This preparation technique is common in Portuguese restaurants, and it is often prepared tableside. Apart from the chouri&ccedil;o, the technique can be used for grilling other types of sausages such as lingui&ccedil;a, farinheira, and alheira.

Chouriço assado

Brazil

Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rod&iacute;zio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.

Churrasco

En papillote (lit. in paper or in parchment) is a simple French technique of preparing food that&rsquo;s been carefully wrapped in paper packets by moist-heat cooking. This unique cooking method helps trap steam inside the paper packets, allowing for the food to cook in its juices and retain all the flavors, aromas, and nutrients. Food prepared this way comes out moist, tender, and packed with flavor. Traditionally, the food is enclosed in parchment paper, though aluminum foil or paper bags are often used instead. Cooking en papillote is typically done in an oven, but a steamer, a metal plate, or even a grill may also be used. A wide variety of foods may be prepared using this technique, though seafood, vegetables, and poultry are said to deliver the best results. Other typical ingredients that are often cooked en papillote include certain types of cheese, eggs, pasta dishes, mushrooms, desserts, and various dough-based specialties. Although it usually does not require the addition of oil or other liquids, this technique may optionally call for a drizzle of oil, wine, vinaigrette, lemon juice, or soy sauce, depending on the food that is being cooked. In Italy, this cooking method is known as al cartoccio.

En papillote

En vessie is an unusual French cooking technique that's usually done with a pig bladder which is used to enclose the meat and keep it succulent and juicy. One of the most popular applications of this technique can be seen in a dish callet poulet en vessie, in which Bresse chicken is first stuffed with foie gras, white wine, and black truffles, steamed, then enveloped in a bladder. The chicken is then poached in chicken broth, thus allowing the steam to come into the bladder and making the meat very flavorful and aromatic while remaining extremely moist.

En vessie

Escabeche is an internationally popular dish consisting of fried or poached meat or fish and various vegetables, served together in a flavorful vinegar sauce filled with herbs, spices, and onions. The Spaniards brought escabeche to Guam, where it is mostly prepared only with fish and called eskabeche. There is also a Filipino version of the dish, distinguished by the usage of thickening agents such as cornstarch or flour. Escabeche is most commonly served cold at various festivities, when it is typically placed alongside other fish dishes.

Escabeche

Italy

Fagioli al fiasco é um antigo método toscano de cozinhar feijões. Os feijões (geralmente cannellini) são cozidos com água, azeite de oliva, alho, sálvia e pimentas em uma garrafa vazia de Chianti com a parte de palha do fundo removida. Tomates também são adicionados à mistura, exceto em Florença. No passado, a garrafa era colocada na borda da lareira nas cinzas para cozinhar lentamente durante a noite. Hoje em dia, a prática não é tão comum, mas o prato ainda é preparado às vezes em casas toscanas. Os feijões são servidos como estão ou em cima de pão torrado crocante. A palavra fiasco do nome do prato denota um frasco.

Fagioli al fiasco

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Ginataan is a term used in Filipino cuisine to describe dishes that are cooked with coconut milk (gata). This method of cooking is prevalent throughout the Philippines and can include a wide variety of dishes, ranging from savory to sweet. In savory dishes, ginataan often involves seafood, meat, vegetables, or a combination thereof, cooked in coconut milk, sometimes with the addition of chili peppers for heat and various spices for flavor. Examples of savory ginataan dishes include ginataang manok (chicken cooked in coconut milk), ginataang gulay (vegetables in coconut milk), and ginataang alimango (crab cooked in coconut milk). The term ginataan is also used for a category of Filipino desserts and snacks that combine coconut milk with sweet ingredients and often glutinous rice or rice flour. These sweet ginataan dishes might include fruits, tapioca pearls, sweet potatoes, and taro. A popular example is ginataang bilo-bilo, a warm, sweet stew that contains glutinous rice balls (bilo-bilo), various tubers and fruits, and sometimes tapioca pearls, all cooked in sweetened coconut milk.
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Ginataan

Croatia

Originating from the Croatian coast, gradele is a traditional way of grilling fresh fish over an open fire. Although fish is the most common option, meat and snails can also be prepared in the same way. The word gradele refers to a simple metal grate, but it's also a Dalmatian ideology and lifestyle during summer. The fish can be small or big, heads included, and what's important is to perfectly grill the fish while keeping it juicy at the same time. During the preparation, the fish is usually brushed with a rosemary branch that's been dipped in olive oil. Once prepared, the fish is traditionally served with a combination of olive oil, parsley, and garlic, while typical side dishes include boiled potatoes or blanched swiss chard. For the best experience, end the meal with a glass of local wine.

Gradele

The French expression au gratin is an everyday term in the culinary world, denoting a technique for preparing oven-baked dishes. In the 16th century or even earlier, the word gratin referred to the burnt, crispy bits of a dish that were stuck to the bottom of a pot or pan, which had to be grated or scraped off if they were not to go to waste. Today, gratin commonly refers to any dish with a crispy baked topping. The ingredients for gratin most often include cream, grated cheese, and breadcrumbs, or a combination of the three. In addition to baking the dish uncovered in a hot oven, the au gratin effect can also be achieved by quickly browning of the top of a prepared dish under a broiler, giving it a nice crispy crust. The technique is thought to have originated in Provence, but nowadays it is popular throughout the world. In addition to the famed potatoes &agrave; la Dauphinoise, gratin is a technique widely used in the preparation of various other vegetable-based dishes, as well as numerous meat, fish, and pasta casseroles.

Gratin

Hāngi refers to a traditional technique of cooking food in an underground oven that has long been practiced in New Zealand. Brought to the island by early Maori settlers, this unique cooking technique involves making a large pit in the ground, lining it with heat-retaining stones, and lighting a fire. Once the stones are heated, a wide range of ingredients are carefully arranged in the oven, and they&rsquo;re then allowed to steam for several hours until tender and succulent. In the past, the food was usually covered with foliage and soil to prevent the steam from escaping, but nowadays people use aluminum foil, cloths, and wire baskets instead. Typical food items include various root crops, starchy fruits, meat, fish, and shellfish. Even though this technique continues to be practiced today, it is mostly used for special occasions and large gatherings because of its time-consuming and laborious nature. Interestingly, in places with natural hot springs, such as Rotorua, the Maori utilized the springs to heat their stones instead of fire.

Hāngi

Also known as red-braising, red-stewing or flavor-potting, red-cooking is a traditional slow-braising technique that uses soy sauce, rice wine, and caramelized sugar to flavor the food and give it a dark red color. Other key ingredients include whole spices such as Szechuan peppercorn, star anise, black cardamom, cassia, and fennel seeds or the Chinese five-spice powder, all of which are to be used in moderation to avoid the flavors overpowering one another. Basic flavor-potting is called lu and requires prolonged cooking over low heat. Completely submerged in cooking liquid, the food is slowly braised for up to several hours until tender and full of flavor while red-cooking hong shao style typically takes less than an hour and doesn't require much water. Also, flavor-potting jiang style includes marinating the food in soy sauce and soybean paste prior to stewing. Red-cooking is believed to have originated in the Shanghai region, and it is most commonly associated with eastern Chinese cuisine, even though it is nowadays popular throughout the country. Red-cooked dishes are traditionally heavy in meat content but they also often contain a variety of vegetables and sometimes even hard-boiled eggs. These dishes can be served hot or cold while the flavorful red broth is often repeatedly reused as master stock for poaching or braising meats in lou mei dishes which are typical for Cantonese and Fujian cuisines.