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Understanding PicklesWith the variety of pickles out there, and the variety of tastes that a pickle can give your hamburger let along a great Chicago HotDog!! We need to get some understanding of the types of pickles to buy rather than just picking up the same old dill available at our local super markets. The ingredients make a killer hamburger and the condiments will make you king of the grill! GherkinA gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr cucumber (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Standard pickles are made from the West Indian cucumber, but the term gherkin has become loosely used as any small cucumber pickled in a sweet vinegar brine, regardless of the variety of cucumber used.Kosher dillA "kosher" dill pickle is usually not kosher in the sense that it has been prepared under rabbinical supervision, which would ensure that no non-kosher ingredients were used, and that no utensil in contact with the pickles had ever been in contact with food that was not kosher. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic to the brine.PolishPolish "ogórek kiszony"Polish style pickled cucumbers (Polish: ogórek kiszony, plural: ogorki kiszone) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and are found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a salty brine which makes them grow sour. There is no vinegar used in the brine of a Polish-style pickled cucumber.
Typically, small cucumbers are placed in a ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and — most importantly — salt. The cucumbers are then placed under clear water and kept under a non-airtight cover for several weeks, depending on taste and external temperature. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a scum forms on the top, but this does not indicate they have spoiled, and the scum is just removed. They do not, however, keep as long as cucumbers pickled with vinegar.The concoction produced during the fermentation process is often consumed as a drink. In Poland they are traditionally served as a side dish to vodka. LimeLime pickles are soaked in lime rather than in a salt brine. Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices, although this is done more to enhance texture (by making them crisper) than as a preservative. The lime is then rinsed off the pickles.Bread and butterA jar of bread-and-butter picklesBread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar or other sweetener added to the brine. Rather than being served alongside a sandwich,[citation needed] they are more often used in fully-flavored sandwiches,[citation needed] such as hamburgers, or used in potato salad. Cucumbers to be made into bread and butters are often sliced before pickling.Swedish and Danish Swedish pickled cucumbers (pressgurka) are thinly sliced, mixed with salt and pressed to drain some water from the cucumber slices. Afterwards placed in a jar with a sour-sweet brine of vinegar, salt, sugar, pepper and parsley. Danish cucumber salad (agurkesalat) is similar, but the cucumbers are not pressed and the brine doesn't have parsley. The cucumber salad accompanies meat dishes, especially a roasted chicken dish (gammeldags kylling med agurkesalat), and is used on Danish hot dogs.
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