Barbecue sauce is one of the most famous gastronomic inventions of Americans. They turned the process of cooking meat on the grill into a special culture, and sauce became its integral component. Today, there are hundreds of barbecue variations with different basics, sets of ingredients, and acceptable combinations.
What you need to know about American sauce, which varieties are considered the most successful, and can the product be classified as a healthy food?
The name of the sauce comes from a special technique for cooking meat. In English, there are 3 spellings of the term - "barbecue", "barbeque", "bbq". By this is meant the languishing of meat with smoke from logs at low temperatures. To the finished dish add a consonant by the name sauce, which gives the smoked and piquant cut.
Barbecue is used not only as a sauce, but also a marinade. It can be added at all stages of cooking (or simply served to the table in a separate container) - this will not affect the taste and structure of the finished dish. The consistency of the food ingredient can be either liquid or viscous, and the taste varies from neutral tomato to rich mustard. These characteristics depend on the personal preferences of the cook or the specifics of the institution.
Interesting. An alternative to bbq sauce is dry marinade. It consists of salt and 2-3 types of spices. The dry mixture is rubbed into the meat immediately before cooking or a few hours before.
Among the many sauce recipes, in addition to mustard or tomatoes, there are even exotic ingredients. For example, an expensive wine that gives a light sweet aftertaste and a distinctive alcoholic touch.
Modern chefs distinguish 4 main varieties of barbecue sauce:
- Mustard or mustard. The main ingredient is mustard. A minimal set of spices to taste is added to it, which emphasize bitterness and piquancy;
- Vinegar and pepper or vinegar and pepper. It is considered the oldest species. Acetic pepper sauce was prepared by the Indians. They combined different types of vinegar with seasonings and hot peppers. The finished mixture was poured onto raw meat, then the product was subjected to heat treatment;
- Light tomato or "light tomato" (less concentrated and spicy mixture). The most popular variety of sauce, since it satisfies the gastronomic needs of the majority of the population. It has a thick, delicate texture and a sweet taste with hints of tomato;
- Heavy tomato or "heavy tomato" (a more concentrated and spicy mixture). The main ingredients are tomatoes and granulated sugar. In the process of preparation, sugar is caramelized and gives the sauce a characteristic ductility. Vinegar, pepper, fruit juices, honey and spices provide a rich taste.
Each barbecue base has distinctive ethnic roots. The first mention of bbq as a phenomenon dates back to 1672. The southeastern United States is becoming the center of a new gastronomic culture. It was from there that the barbecue spread around the world. In addition to the Americans themselves, representatives of other countries lived in the southeastern territories. The Germans, British, Scots, and other natives of Europe brought their gastronomic identity to the product.
It is believed that the Germans came up with bbq mustard. They lacked piquancy and bitter hotness, so it was decided to dilute the sweet sauce with mustard. Acetic and pepper variation belongs to the Scots - lovers of spicy dishes, but the tomato versions continue to remain the American heritage to this day.
The chemical composition of the food ingredient
|Calorie content||165 kcal|
|Alimentary fiber||1.3 g|
|Pantothenic Acid (B5)||0,2|
|Folic Acid (B9)||0,008|
Traditional Sauce Recipe
Important: below is a light version of bbq, which can be cooked in the microwave. You can change the composition to stabilize its nutritional value. For example, replace sugar with honey or add more hot spices.
We will need:
- butter (in the original recipe, use cream, but it can be replaced with vegetable) - 2 tablespoons;
- ketchup - 200 grams;
- apple cider vinegar - 50 milliliters;
- Worcestershire sauce - 1 tablespoon;
- chopped onions - 10-20 grams;
- garlic - 2 cloves;
- dry paprika - 2 tablespoons;
- brown sugar - 2 tablespoons;
- chilli to taste;
- salt / pepper to taste.
Finely chop the onions, garlic and pour them into the microwave container. Pour oil into the same container and put in the microwave for 2-3 minutes at maximum temperature. During this time, the vegetables should become soft, and the butter (if you use butter) melt.
Add the remaining ingredients to the oily liquid: vinegar, Worcestershire sauce, sugar or honey, and spices to taste. Stir the contents thoroughly and return the container to the microwave for 7 minutes at maximum temperature. Stop the process 1-3 times to mix the sauce, ensuring uniform heating. As soon as the consistency has become thick - the barbecue is ready for further use.
Life hack. If you don’t have a microwave, prepare a bbq in a water bath. Fill a medium-sized saucepan with water, bring it to a boil, and put a container with sauce ingredients on top.
Do not forget about safety measures and take out the container with a tack, and not with your bare hands. The temperature of the barbecue just cooked is high, so there is a risk of getting burned. Thoroughly mix the thick mass and evaluate the taste. If the sauce is too hot, pour a little water into it and mix again. If the taste is neutral - add a few pinches of salt / pepper / chili / garlic to taste.
Tip: Use a blender or strainer to achieve a uniform sauce structure.
The food ingredient can be used immediately after preparation. If you do not plan to further heat the barbecue, then cool it before serving. Ready sauce should be stored in a refrigerator in glass jars. Shelf life can reach 2-3 weeks, it is better to eat an open jar in 2-5 days.
Can BBQ be categorized as healthy?
It all depends on the composition. There is a lot of salt and sugar in a classic sauce. Overuse of these components leads to:
- deterioration of the heart and blood vessels;
- diabetes mellitus;
- an increase in blood glucose and cholesterol;
- decrease in the protective functions of the immune system.
They can be completely removed from the composition / reduce the dosage if you cook on your own or eat in an institution. With industrial products is much more complicated. In addition to the innocent salt, sugar producers add flavor enhancers, thickeners, E-preservatives and potassium sorbate. Because of them, we get tremendous pleasure from the meal and serious problems after it. Favorite sauce will slowly but surely poison the gastrointestinal tract, causing infections and serious diseases.
Important: potassium sorbate is added to food products to increase their shelf life to several months. Remember that quality barbecue sauce cannot be very cheap and can be stored for 3-4 months. A really useful product will have to search and pay a rather large amount for it.
If you can not imagine your life without the traditional bbq sauce, you can not find a healthy analogue, but really do not want to get an ulcer - balance the diet. Let it be harmful, but such a favorite sauce is only 5-10% of the daily diet. All other products must be fresh, high-quality and organic. The list includes vegetables, fruits, low-fat meats, fish and seafood, whole grains, and legumes. Set the right priorities within yourself. What is more important - to amuse taste buds now or to rise without assistance at 60? Make the right decisions and be healthy.