Pastrami
Pastrami
Pastrami (/pəˈstrɑːmi/ pə-STRAR-mee) is a popular type of seasoned, smoked, and cooked meat product. The term originates from the Romanian word "pastramă", which was borrowed from Turkish, where it means 'pressed meat'.
Etymology
The word "pastrami" has its roots in the Romanian language, specifically from the word "pastramă". This term was borrowed from the Turkish language, where "pastırma" means 'pressed meat'. The word was likely adapted by Romanian butchers under Ottoman rule in the 17th and 18th centuries.
Preparation
Pastrami is typically made from beef, but variations using pork, mutton, or turkey are also found. The raw meat is first brined, then partially dried, seasoned with various herbs and spices, smoked, and finally steamed. The result is a flavorful, tender meat product that is often served in sandwiches.
Related Terms
- Brine: A solution of salt in water, used in the preparation of pastrami.
- Smoking (cooking): A method of cooking that imparts flavor to food, used in the preparation of pastrami.
- Steaming: A method of cooking using steam, used in the final stage of pastrami preparation.
- Sandwich: A food item typically consisting of one or more types of food, such as cheese, vegetables, or meat, placed on or between slices of bread. Pastrami is often served in sandwiches.
See Also
- Corned beef: A type of salt-cured beef product, similar to pastrami.
- Deli meat: Prepared meats that are typically served in sandwiches, including pastrami.
External links
- Medical encyclopedia article on Pastrami
- Wikipedia's article - Pastrami
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski