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Which meat techniques have stood the test of time and remained popular throughout history?

Severo Sidnall

As a passionate meat lover and self-proclaimed meat connoisseur, the question of which meat techniques have stood the test of time and remained popular throughout history is like asking a kid in a candy store which candy is the best. So, buckle up and let me take you on a journey through the ages of meat preparation!

Let's start with the classics, shall we? Smoking, curing, and salting are some of the oldest techniques used to preserve meat, dating back to ancient times. The Egyptians were some of the first to use these techniques, and they even had a goddess dedicated to protecting their livestock. Fast forward to the Romans, who loved their salted pork and used it as an army ration. The tradition of smoking, curing, and salting continued through the Middle Ages, where it became an essential part of European cuisine. Today, these techniques are still uber-popular, especially in the form of bacon, prosciutto, and pastrami. Because after all, there's nothing better than a crispy slice of bacon or a mouth-watering piece of prosciutto.

Moving on to grilling, a technique that has been around since the discovery of fire, and one that has definitely stood the test of time. Grilled meat has been a staple in almost every culture, from barbecues and cookouts in the United States to asados in Argentina and braais in South Africa. The reasons why it's stood the test of time are clear. Grilling is relatively simple, it enhances the flavor of the meat by creating a delicious crust, and it's perfect for social gatherings. Plus, who doesn't love the smell of meat sizzling over an open flame?

Speaking of open flames, let's talk about rotisserie, a technique that traces back to medieval times. The Vikings are said to have used rotisserie to cook meat over open flames, but it really took off during the Middle Ages, particularly in France. Today, rotisserie chicken remains an all-time favorite in countries around the world. Whether it's a quarter of a chicken from a street vendor or a full roast chicken from a fancy restaurant, rotisserie chicken is always a crowd-pleaser. And who can resist watching a whole bird slowly turn on a spit?

Finally, we come to braising, a technique that involves searing meat then cooking it in a liquid, usually over a low heat for an extended period. Although it's not as well-known as other meat preparation methods, it's definitely one that's stood the test of time. It's been used in various cultures throughout history, from the French beef bourguignon to the Chinese red-cooked pork belly. The reason why braising has remained popular is probably because of how tender and juicy the meat becomes after cooking slowly in a liquid. It's also a versatile technique that works with a variety of meats and cuts.

In conclusion, smoking, curing, and salting; grilling; rotisserie, and braising are just a few of the meat preparation methods that have stood the test of time. Although there are many other methods out there, these classics have remained favorites for centuries. So next time you sink your teeth into that crispy slice of bacon or juicy rotisserie chicken, remember, you're enjoying flavors that have been perfected for hundreds of years. Who knows? Maybe you'll create a new meat preparation technique that will be passed down through the ages too!