Barbecue sauce
Barbecue Sauce
Barbecue sauce (pronunciation: /ˈbɑːrbɪkjuː sɔːs/) is a flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used in many other foods as well.
Etymology
The term "barbecue" comes from the Spanish word "barbacoa", which is derived from a similar word in the Taino language of the Caribbean. The exact origins of barbecue sauce are unclear, but it is believed to have been developed in the United States in the 19th century.
Ingredients
Barbecue sauce is made from a variety of ingredients, including vinegar, tomato paste, liquid smoke, onion powder, spices, molasses, and brown sugar. The specific ingredients and their proportions can vary widely from one recipe to another, and from one region to another.
Varieties
There are many different styles of barbecue sauce, which can be broadly categorized into the following types:
- Kansas City-style barbecue sauce is thick, sweet, and tangy, with a significant amount of molasses and sugar.
- Memphis-style barbecue sauce is thinner and more tangy than Kansas City-style, and is often served on the side rather than used as a marinade.
- South Carolina-style barbecue sauce is characterized by the use of mustard as a primary ingredient, giving it a yellow color and a tangy flavor.
- Texas-style barbecue sauce is typically thinner and more savory, with a higher proportion of meat drippings and less sugar.
Related Terms
- Marinade: A liquid solution in which meat is soaked to enhance its flavor before cooking.
- Condiment: A substance, such as a relish, vinegar, or sauce, used to add flavor to food.
- Basting: The process of moistening food, especially meat, with a liquid such as melted butter or a sauce while it is being cooked.
External links
- Medical encyclopedia article on Barbecue sauce
- Wikipedia's article - Barbecue sauce
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