Makassar, 19 October 2018
Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits, such as watermelon have been used as vegetarian steak alternatives.
The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks.
Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States and the United Kingdom. In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish.
Argentina
In Argentina, beef represents a large portion of the country's export market. A total of 11.8 million animals were slaughtered in 2010. The country has one of the largest consumptions of beef per capita worldwide, and much of it is barbecued steak. Beef steak consumption is described as part of the "Argentine national identity". In 2010, there were 244,000 cattle producers in Argentina. In Argentina, a steakhouse is referred to as a parrilla, which are common throughout the country. Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (one pound) being commonplace. Asado is a traditional dish that often includes steak and is also the standard word for "barbecue" in Argentina and other countries. Asado is considered a national dish of the country.
Australia
Domestic and international marketing of Australian beef is undertaken by Meat & Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as Meat Standards Australia (MLA).
Ireland
The Irish agricultural beef market is a contributor to the economy of Ireland. A significant amount of Irish beef is exported to other countries, with over 50% of exported beef going to the United Kingdom.
New Zealand
The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging claims to include "tenderness, pH, marbling and % cooking loss" however while this data is collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The pH is used solely to disqualify entrants and neither the 'marbling' or the '% cooking loss' have any effect on the outcome of the competition at any stage. Their parallel competition which they run for lamb legs "Glammies" does take into account some of these other metrics when weighting the entrants for their ranking within the competition.
United Kingdom
According to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1980s included steak: being prawn cocktail, steak and Black Forest gateau.
Cattle breeds such as Hereford or Aberdeen Angus date back to the 1700s, and a handful of farmers continue to raise cattle sired by registered pedigree bulls. Bullocks, which live outdoors year-round, grow slowly as they would in their natural habitat, ultimately producing a distinctly tender meat. Around 2,200,000 cattle are slaughtered for beef each year in the United Kingdom.
United States
In the United States, cuts of beef for retail sale include various beefsteaks, as well as stew meat and hamburger meat.In the U.S. circa 1956, approximately 24% of retail beef cuts were beef steaks.
Beef production is the largest single agriculture in the United States, with 687,540 farms raising cattle and over a million in the production process, as of the 2007 Agriculture Census. On average, a single farm typically raises about 50 cattle at a time, with 97 percent of the cattle farms classified as one of these small family farms. These smaller farms average a gross cash income of $62,286 per year as of 2007.
Beef steaks are commonly grilled, broiled or occasionally fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diner's preference. Steaks cooked well-done are typically cooked throughout the entire cut of meat. For example, a beefsteak cooked well-done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare.
Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium-rare. The different ways in which a steak dish could be cut are - rib eye, sirloin, tenderloin, rump, porterhouse and t-bone.
Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters or garnitures".
Dining
French steak cuts as found on menus
Entrecôte: rib steak, cut from the fore and wing end parts of the rib-roastsections, ribs 9-11
Romsteck or Rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. Need to be best quality, well-aged.
Faux filet or Contre fillet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak
Bifteck: cut from the larger less tender end of the fillet, or any lean, boneless steak from a reasonably tender part of the animal
Châteaubriand: corresponds to the undercut or fillet portion of a porterhouse steak.
Down on the place d'Armes near Racouchot's, there was a restaurant ...the Pré Aux Clercs ... [that] made very good grilled rare steaks with watercress, which at that time were beginning to be in great vogue in the big cities among the younger generation ...les sportifs... but were dismissed with impatient disgust by older gourmands raised in the intricate traditions of fine sauces and culinary disguise. It was like the Chateaubriant at the other end of the town, also known mostly for its steak and watercress and french fries. M. F. K. Fisher, writing about dining in Dijon in 1929.
Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre, in an entrée dish or more usually, in a larger amount as the main course. A steak knife is a specialized piece of cutlery to make cutting the steak easier. It is sharper than other knives and has a serrated edge. Steak has also been an important breakfast dish, especially for people undertaking hard outdoor work, such as farmers. Diners ordering steak at a restaurant typically advise the chef or waiter of their preferences regarding the degree of cooking, using the terms "rare", "medium-rare", "medium", "medium-well", or "well-done". Print appearances of this use of "rare" are found as early as c. 1615.
Steak clubs
Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when the principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members."Dr Johnson's club in Ivy lane was originally a Beef-Steak Club and the "Rump-Steak or Liberty Club" was in existence from 1733–34. The present-day Beefsteak Club, established in 1876, is at 9 Irving Street, London. Among its members are many notable people.
Steakhouses
A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops. The houses were normally only open for men: for example, women were only admitted to Stone's Chop House in 1921. Accounts of travellers in 19th century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins.
Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, originally from the mid-19th century.
Sauces and condiments
Classic sauces and seasonings to accompany steak include:
Béarnaise sauce
Café de Paris sauce
Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
Mustard
Horseradish cream
Fresh Rosemary
Pepper
Peppercorn sauce
Sauce Nivernaise
Sautéed mushrooms
White wine, to create Tournedos au vin blanc
Worcestershire sauce, a traditional commercial condimenta
Matsusaka sirloin steak
There is a wide range of quickly prepared and well-known beef steak dishes, including Minute steak, steak sandwiches, and steak and eggs. "Surf and turf", which combines meat and fish, requires more time to prepare. Steak meat is also often minced, shredded, chopped finely or re-formed to create a range of dishes, including steak burgers, that retain the name "steak". Other such dishes include:
Chicken fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine.
Hamburg steak – a beefsteak that is shaped into a patty to be cooked after being minced. It is similar to the Salisbury steak. Made popular worldwide by the migrating Germans, it became a mainstream dish around the start of the nineteenth century.
Restructured steak – a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started in the 1970s.
Salisbury steak, first recorded in 1897 and named after James Salisbury, a doctor during the American Civil War, who recommended people eat hamburger three times per day. During World War I, American soldiers replaced the word "hamburger" with Salisbury steak for political reasons.
Fish steak
Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked en papillote.
Lamb steak
Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It can be served warm or cold and is commonly found sliced into salads.
Pork steak
Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking.
Cooked gammon steaks are a component of a full breakfast, whereas ham steaks from a rolled pork loin are more likely to be served at lunch.
A Boston butt is a type of pork steak originating from colonial New England, where butchers would pack less valuable cuts of pork in barrels, called butts.
Chicken steak
Thick sliced or chopped and formed chicken used to create mainly traditional southern dishes such as chicken fried chicken or chicken cube steak.
Vegetarian alternatives
Sliced vegetables can be used as vegetarian "steaks", such as cauliflower, portobello mushrooms, and eggplant. Beans and legumes (such as soybeans) have also been used to form steak-like foods.Watermelon steaks are sliced and cooked pieces of watermelon.
Sources :
https://en.wikipedia.org/wiki/Steak
Sources :
https://www.pizzaironside.com/pizza-through-the-ages/
https://www.historytoday.com/alexander-lee/history-pizza
- Steak
A steak (/ˈsteɪk/) is a meat generally sliced across the muscle fibers, potentially including a bone.
Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks.
Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks.
Steaks are usually grilled, but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Steaks are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo,sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak.
Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits, such as watermelon have been used as vegetarian steak alternatives.
The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks.
Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States and the United Kingdom. In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish.
Argentina
In Argentina, beef represents a large portion of the country's export market. A total of 11.8 million animals were slaughtered in 2010. The country has one of the largest consumptions of beef per capita worldwide, and much of it is barbecued steak. Beef steak consumption is described as part of the "Argentine national identity". In 2010, there were 244,000 cattle producers in Argentina. In Argentina, a steakhouse is referred to as a parrilla, which are common throughout the country. Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (one pound) being commonplace. Asado is a traditional dish that often includes steak and is also the standard word for "barbecue" in Argentina and other countries. Asado is considered a national dish of the country.
Australia
Domestic and international marketing of Australian beef is undertaken by Meat & Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production and environmental considerations, through organizations such as Meat Standards Australia (MLA).
Ireland
The Irish agricultural beef market is a contributor to the economy of Ireland. A significant amount of Irish beef is exported to other countries, with over 50% of exported beef going to the United Kingdom.
New Zealand
The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging claims to include "tenderness, pH, marbling and % cooking loss" however while this data is collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The pH is used solely to disqualify entrants and neither the 'marbling' or the '% cooking loss' have any effect on the outcome of the competition at any stage. Their parallel competition which they run for lamb legs "Glammies" does take into account some of these other metrics when weighting the entrants for their ranking within the competition.
United Kingdom
According to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1980s included steak: being prawn cocktail, steak and Black Forest gateau.
Cattle breeds such as Hereford or Aberdeen Angus date back to the 1700s, and a handful of farmers continue to raise cattle sired by registered pedigree bulls. Bullocks, which live outdoors year-round, grow slowly as they would in their natural habitat, ultimately producing a distinctly tender meat. Around 2,200,000 cattle are slaughtered for beef each year in the United Kingdom.
United States
In the United States, cuts of beef for retail sale include various beefsteaks, as well as stew meat and hamburger meat.In the U.S. circa 1956, approximately 24% of retail beef cuts were beef steaks.
Beef production is the largest single agriculture in the United States, with 687,540 farms raising cattle and over a million in the production process, as of the 2007 Agriculture Census. On average, a single farm typically raises about 50 cattle at a time, with 97 percent of the cattle farms classified as one of these small family farms. These smaller farms average a gross cash income of $62,286 per year as of 2007.
Beef steaks are commonly grilled, broiled or occasionally fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diner's preference. Steaks cooked well-done are typically cooked throughout the entire cut of meat. For example, a beefsteak cooked well-done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare.
Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium-rare. The different ways in which a steak dish could be cut are - rib eye, sirloin, tenderloin, rump, porterhouse and t-bone.
Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters or garnitures".
Dining
French steak cuts as found on menus
Entrecôte: rib steak, cut from the fore and wing end parts of the rib-roastsections, ribs 9-11
Romsteck or Rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. Need to be best quality, well-aged.
Faux filet or Contre fillet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak
Bifteck: cut from the larger less tender end of the fillet, or any lean, boneless steak from a reasonably tender part of the animal
Châteaubriand: corresponds to the undercut or fillet portion of a porterhouse steak.
Down on the place d'Armes near Racouchot's, there was a restaurant ...the Pré Aux Clercs ... [that] made very good grilled rare steaks with watercress, which at that time were beginning to be in great vogue in the big cities among the younger generation ...les sportifs... but were dismissed with impatient disgust by older gourmands raised in the intricate traditions of fine sauces and culinary disguise. It was like the Chateaubriant at the other end of the town, also known mostly for its steak and watercress and french fries. M. F. K. Fisher, writing about dining in Dijon in 1929.
Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre, in an entrée dish or more usually, in a larger amount as the main course. A steak knife is a specialized piece of cutlery to make cutting the steak easier. It is sharper than other knives and has a serrated edge. Steak has also been an important breakfast dish, especially for people undertaking hard outdoor work, such as farmers. Diners ordering steak at a restaurant typically advise the chef or waiter of their preferences regarding the degree of cooking, using the terms "rare", "medium-rare", "medium", "medium-well", or "well-done". Print appearances of this use of "rare" are found as early as c. 1615.
Steak clubs
Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when the principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members."Dr Johnson's club in Ivy lane was originally a Beef-Steak Club and the "Rump-Steak or Liberty Club" was in existence from 1733–34. The present-day Beefsteak Club, established in 1876, is at 9 Irving Street, London. Among its members are many notable people.
Steakhouses
A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops. The houses were normally only open for men: for example, women were only admitted to Stone's Chop House in 1921. Accounts of travellers in 19th century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins.
Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, originally from the mid-19th century.
Hundreds of restaurants continue to specialize in serving steak, describing themselves as "steakhouses", competing for culinary awards and aiming for culinary excellence.
Sauces and condiments
Classic sauces and seasonings to accompany steak include:
Béarnaise sauce
Café de Paris sauce
Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
Mustard
Horseradish cream
Fresh Rosemary
Pepper
Peppercorn sauce
Sauce Nivernaise
Sautéed mushrooms
White wine, to create Tournedos au vin blanc
Worcestershire sauce, a traditional commercial condimenta
Types
Beefsteak
Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or roundare cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Pittsburgh rare is charred on the outside. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.
Beef steak is graded for quality, with higher prices for higher quality. Generally, the higher the quality, the more tender the beef, the less time is needed for cooking, or the better the flavor. For example, beef fillet is the most tender and wagyu, such as Kobe beef from Japan, is known for its high quality and commands a high price. Steak can be cooked relatively quickly compared to other cuts of meat, particularly when cooked at very high temperatures, such as by broiling or grilling.
The quality and safety of steak as a food product is regulated by law. In Australia, there are National Meat Accreditation standards; in Canada, there is the Canadian Beef Grading Agency; in the United Kingdom, the Food Standards Agency is responsible; in the United States, beef is graded by the United States Department of Agriculture (USDA) as select, choice or prime, where "prime" refers to beef of the highest quality, typically that which has significant marbling. In 1996 in the U.S., only 2.4% of cattle were graded as prime, and most prime beef is sold in restaurants and hotels.
Beefsteak
Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or roundare cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Pittsburgh rare is charred on the outside. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe.
Beef steak is graded for quality, with higher prices for higher quality. Generally, the higher the quality, the more tender the beef, the less time is needed for cooking, or the better the flavor. For example, beef fillet is the most tender and wagyu, such as Kobe beef from Japan, is known for its high quality and commands a high price. Steak can be cooked relatively quickly compared to other cuts of meat, particularly when cooked at very high temperatures, such as by broiling or grilling.
The quality and safety of steak as a food product is regulated by law. In Australia, there are National Meat Accreditation standards; in Canada, there is the Canadian Beef Grading Agency; in the United Kingdom, the Food Standards Agency is responsible; in the United States, beef is graded by the United States Department of Agriculture (USDA) as select, choice or prime, where "prime" refers to beef of the highest quality, typically that which has significant marbling. In 1996 in the U.S., only 2.4% of cattle were graded as prime, and most prime beef is sold in restaurants and hotels.
Matsusaka sirloin steak
There is a wide range of quickly prepared and well-known beef steak dishes, including Minute steak, steak sandwiches, and steak and eggs. "Surf and turf", which combines meat and fish, requires more time to prepare. Steak meat is also often minced, shredded, chopped finely or re-formed to create a range of dishes, including steak burgers, that retain the name "steak". Other such dishes include:
Chicken fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine.
Hamburg steak – a beefsteak that is shaped into a patty to be cooked after being minced. It is similar to the Salisbury steak. Made popular worldwide by the migrating Germans, it became a mainstream dish around the start of the nineteenth century.
Restructured steak – a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started in the 1970s.
Salisbury steak, first recorded in 1897 and named after James Salisbury, a doctor during the American Civil War, who recommended people eat hamburger three times per day. During World War I, American soldiers replaced the word "hamburger" with Salisbury steak for political reasons.
Fish steak
Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked en papillote.
Lamb steak
Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It can be served warm or cold and is commonly found sliced into salads.
Pork steak
Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking.
Cooked gammon steaks are a component of a full breakfast, whereas ham steaks from a rolled pork loin are more likely to be served at lunch.
A Boston butt is a type of pork steak originating from colonial New England, where butchers would pack less valuable cuts of pork in barrels, called butts.
Chicken steak
Thick sliced or chopped and formed chicken used to create mainly traditional southern dishes such as chicken fried chicken or chicken cube steak.
Vegetarian alternatives
Sliced vegetables can be used as vegetarian "steaks", such as cauliflower, portobello mushrooms, and eggplant. Beans and legumes (such as soybeans) have also been used to form steak-like foods.Watermelon steaks are sliced and cooked pieces of watermelon.
Sources :
https://en.wikipedia.org/wiki/Steak
- Pizza
Although voracious aficionados can suck down several sauce-laden slices in mere minutes, pizza didn’t develop in a vacuum—an Italian political vacuum, that is.
Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was notorious for its throngs of working poor, or lazzaroni. “The closer you got to the bay, the more dense their population, and much of their living was done outdoors, sometimes in homes that were little more than a room,” said Carol Helstosky, author of “Pizza: A Global History” and associate professor of history at the University of Denver.
Unlike the wealthy minority, these Neapolitans required inexpensive food that could be consumed quickly. Pizza—flatbreads with various toppings, eaten for any meal and sold by street vendors or informal restaurants—met this need. “Judgmental Italian authors often called their eating habits ‘disgusting,’” Helstosky noted. These early pizzas consumed by Naples’ poor featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.
Italy unified in 1861, and King Umberto I and Queen Margherita visited Naples in 1889. Legend has it that the traveling pair became bored with their steady diet of French haute cuisine and asked for an assortment of pizzas from the city’s Pizzeria Brandi, the successor to Da Pietro pizzeria, founded in 1760. The variety the queen enjoyed most was called pizza mozzarella, a pie topped with the soft white cheese, red tomatoes and green basil. (Perhaps it was no coincidence that her favorite pie featured the colors of the Italian flag.) From then on, the story goes, that particular topping combination was dubbed pizza Margherita.
Queen Margherita’s blessing could have been the start of an Italy-wide pizza craze. After all, flatbreads with toppings weren’t unique to the lazzaroni or their time—they were consumed, for instance, by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) And yet, until the 1940s, pizza would remain little known in Italy beyond Naples’ borders.
An ocean away, though, immigrants to the United States from Naples were replicating their trusty, crusty pizzas in New York and other American cities, including Trenton, New Haven, Boston, Chicago and St. Louis. The Neapolitans were coming for factory jobs, as did millions of Europeans in the late 19th and early 20th centuries; they weren’t seeking to make a culinary statement. But relatively quickly, the flavors and aromas of pizza began to intrigue non-Neapolitans and non-Italians.
The first documented United States pizzeria was G. (for Gennaro) Lombardi’s on Spring Street in Manhattan, licensed to sell pizza in 1905. (Prior to that, the dish was homemade or purveyed by unlicensed vendors.) Lombardi’s, still in operation today though no longer at its 1905 location, “has the same oven as it did originally,” noted food critic John Mariani, author of “How Italian Food Conquered the World.”
Debates over the finest slice in town can be heated, as any pizza fan knows. But Mariani credited three East Coast pizzerias with continuing to churn out pies in the century-old tradition: Totonno’s (Coney Island, Brooklyn, opened 1924); Mario’s (Arthur Avenue, the Bronx, opened 1919); and Pepe’s (New Haven, opened 1925).
As Italian-Americans, and their food, migrated from city to suburb, east to west, especially after World War II, pizza’s popularity in the United States boomed. No longer seen as an “ethnic” treat, it was increasingly identified as a fast, fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon.
Postwar pizza finally reached Italy and beyond. “Like blue jeans and rock and roll, the rest of the world, including the Italians, picked up on pizza just because it was American,” explained Mariani. Reflecting local tastes, toppings can run the gamut from Gouda cheese in Curaçao to hardboiled eggs in Brazil. Yet international outposts of American chains like Domino’s and Pizza Hut also thrive in about 60 different countries. Helstosky thinks one of the quirkiest American pizza variations is the Rocky Mountain pie, baked with a supersized, doughy crust to save for last. “Then you dip it in honey and have it for dessert,” she said.
The world of pizza has certainly expanded way beyond Margherita-ville.
But it was in America that pizza found its second home. By the end of the 19th century, Italian emigrants had already reached the East Coast; and in 1905, the first pizzeria – Lombardi’s – was opened in New York City. Soon, pizza became an American institution. Spreading across the country in step with the growing pace of urbanisation, it was quickly taken up by enterprising restaurateurs (who were often not from an Italian background) and adapted to reflect local tastes, identities and needs. Shortly after the US entered the Second World War, a Texan named Ike Sewell attempted to attract new customers to his newly opened Chicago pizzeria by offering a much ‘heartier’ version of the dish, complete with a deeper, thicker crust and richer, more abundant toppings – usually with cheese at the bottom and a mountain of chunky tomato sauce heaped on top of it. At about the same time, the Rocky Mountain Pie was developed in Colorado. Although not as deep as its Chicago relative, it had a much wider crust, which was meant to be eaten with honey as a desert. In time, these were even joined by a Hawaiian version, topped with ham and pineapple – much to the bewilderment of Neapolitans.
From the 1950s onwards, the rapid pace of economic and technological change in the US transformed the pizza even more radically. Two changes are worthy of note. The first was the ‘domestication’ of pizza. As disposable incomes grew, fridges and freezers became increasingly common and demand for ‘convenience’ foods grew – prompting the development of the frozen pizza. Designed to be taken home and cooked at will, this required changes to be made to the recipe. Instead of being scattered with generous slices of tomato, the base was now smothered with a smooth tomato paste, which served to prevent the dough from drying out during oven cooking; and new cheeses had to be developed to withstand freezing. The second change was the ‘commercialisation’ of pizza. With the growing availability of cars and motorcycles, it became possible to deliver freshly cooked food to customers’ doors – and pizza was among the first dishes to be served up. In 1960, Tom and James Monaghan founded ‘Dominik’s’ in Michigan and, after winning a reputation for speedy delivery, took their company – which they renamed ‘Domino’s’ – nationwide. They and their competitors expanded abroad, so that now there is scarcely a city in the world where they cannot be found.
Paradoxically, the effect of these changes was to make pizza both more standardised and more susceptible to variation. While the form – a dough base, topped with thin layers of tomato and cheese – became more firmly entrenched, the need to appeal to customers’ desire for novelty led to ever more elaborate varieties being offered, so that now Pizza Hut in Poland sells a spicy ‘Indian’ version and Domino’s in Japan has developed an ‘Elvis’ pizza, with just about everything on it.
From the 1950s onwards, the rapid pace of economic and technological change in the US transformed the pizza even more radically. Two changes are worthy of note. The first was the ‘domestication’ of pizza. As disposable incomes grew, fridges and freezers became increasingly common and demand for ‘convenience’ foods grew – prompting the development of the frozen pizza. Designed to be taken home and cooked at will, this required changes to be made to the recipe. Instead of being scattered with generous slices of tomato, the base was now smothered with a smooth tomato paste, which served to prevent the dough from drying out during oven cooking; and new cheeses had to be developed to withstand freezing. The second change was the ‘commercialisation’ of pizza. With the growing availability of cars and motorcycles, it became possible to deliver freshly cooked food to customers’ doors – and pizza was among the first dishes to be served up. In 1960, Tom and James Monaghan founded ‘Dominik’s’ in Michigan and, after winning a reputation for speedy delivery, took their company – which they renamed ‘Domino’s’ – nationwide. They and their competitors expanded abroad, so that now there is scarcely a city in the world where they cannot be found.
Paradoxically, the effect of these changes was to make pizza both more standardised and more susceptible to variation. While the form – a dough base, topped with thin layers of tomato and cheese – became more firmly entrenched, the need to appeal to customers’ desire for novelty led to ever more elaborate varieties being offered, so that now Pizza Hut in Poland sells a spicy ‘Indian’ version and Domino’s in Japan has developed an ‘Elvis’ pizza, with just about everything on it.
Sources :
https://www.pizzaironside.com/pizza-through-the-ages/
https://www.historytoday.com/alexander-lee/history-pizza
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