Pastrami

Pastrami is a popular delicatessen meat made from chiefly red meat. Image File history File links Pastrami. ... Image File history File links Pastrami. ... This article is about food stores. ... Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. ...

Preparation

The raw meat is salted (through immersion in a thick brine), then partly dried and seasoned with various herbs and spices (such as garlic, black pepper, marjoram, basil, allspice, cloves), and smoked. In the United Kingdom and the United States, beef is used and the meat is steamed after smoking, before serving. Salting has other meanings. ... For the sports equipment manufacturer, see Brine, Corp. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. ... For other uses, see Basil (disambiguation). ... Binomial name (L.) Merr. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire. ...

Origin

The English word pastrami is derived from the Yiddish: פּאַסטראָמע (pronounced pastróme).^[1] Both the dish and the word were brought to the United States with a wave of the Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is a signature dish of the local Jewish cuisine of these regions. The word, however, as used in Yiddish and various languages of the Balkans (e.g. Romanian pastramă), which entered the Russian language as pastromá, is likely of Turkish origin, spread during the period of the Ottoman domination of the region. The authoritative dictionary of gastronomic terminology of the Yiddish language (by Dr. M. Schaechter) and the official etymological dictionary of the Romanian language, the Dicţionarul explicativ al limbii române, derive the term from Turkish pastırma.^[2] Indeed the ancient Turkish word for it is "basturma" (which means "pressed") from which the words pastırma and pastrami have been derived. One legend recounts that Turkic horsemen of Central Asia used to preserve meat by placing slabs of it in the pockets on the sides of their saddles, where it would be pressed by their legs as they rode.^[3] Yiddish ( yidish or idish, literally: Jewish) is a non-territorial Germanic language, spoken throughout the world and written with the Hebrew alphabet. ... 1927 map of Bessarabia from Charles Upson Clarks book Bessarabia (Basarabia in Romanian, Бесарабія in Ukrainian, Бессарабия in Russian, Бесарабия in Bulgarian, Besarabya in Turkish) is a historical term for the geographic entity in Eastern Europe bounded by the Dniester River on the East and the Prut River on the West. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination of these attributes. ... Balkan redirects here. ... Russian ( , transliteration: , IPA: ) is the most geographically widespread language of Eurasia and the most widely spoken of the Slavic languages. ... Ottoman redirects here. ... Mordkhe Schaechter, a world-renowned Yiddish linguist. ... DicÅ£ionarul explicativ al limbii române (known under the abbreviation of DEX) is the most important dictionary of Romanian language, published by the Institute of Linguistics of the Romanian Academy. ... Turkish sliced pastırma. ... This article is about the various peoples speaking one of the Turkic languages. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ...

An analogous Armenian and Middle Eastern dish is known as basturma. Early references in English spelled "pastrama", while its current form is associated with a Jewish store selling "pastrami" in New York City in 1887. It is likely that this spelling was introduced to sound related to the Italian salami. For other uses, see Jew (disambiguation). ... New York, New York and NYC redirect here. ... Salami Salami is cured sausage, fermented and air-dried. ...

Pastrami sandwich

Unlike its Jewish and derivatively modern American counterparts (where pastrami is exclusively a beef dish), in the Romanian tradition, sheep meat was used and over time pork became the prevalent choice.^{[citation needed]} Romanians distinguish between different kinds of pastrami, depending on the meat used. When not specified, pork is implied.^{[citation needed]} Image File history File links Size of this preview: 800 × 600 pixelsFull resolution‎ (1,024 × 768 pixels, file size: 144 KB, MIME type: image/jpeg) Camera: Canon PowerShot SD500 Exposure: 0. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution‎ (1,024 × 768 pixels, file size: 144 KB, MIME type: image/jpeg) Camera: Canon PowerShot SD500 Exposure: 0. ...

It usually is served as a cold cut in sandwiches, but it can also be heated and served as a side dish with various foods. One such example is fried pastrami, with corn mamaliga (similar to the Italian dish polenta) and green onions. For English DJ duo, see Coldcut. ... Mămăligă is a Romanian dish made out of corn, very similar to polenta. ... Polenta with sopressa and mushrooms. ...

Traditional New York pastrami is made from the navel end of the brisket, which contains considerably more fat than the chest area. It is first cured in brine like corned beef, and then coated with a mix of spices and smoked. It is typically sliced and served hot in a rye bread sandwich, sometimes with cole slaw and Russian dressing. It is also commonly found in the popular Reuben Sandwich. In recent years, this version of pastrami has become hard to find, due to the scarcity of old-fashioned Jewish delicatessens. Brisket is a cut of meat from the breast or lower chest. ... Corned beef, (also bully beef in the UK), is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. ... Rye bread is bread made with rye flour. ... Coleslaw (or Cole Slaw) is a salad of finely-shredded raw cabbage and sometimes shredded carrots, dressed with a mayonnaise, milk, or vinegar_based dressing. ... Russian dressing in United States cooking is a salad dressing composed of a base of mayonnaise or yogurt with ketchup, horseradish, pimentos, and chives and/or other spices added. ... One half of a Reuben sandwich. ...

Turkey pastrami is made by processing ground turkey in a fashion similar to red meat pastrami. Unlike certain other turkey-based deli meats, such as turkey ham or turkey salami, that are intended to simulate corresponding red meat deli products, turkey pastrami has a texture and flavor unlike that of red meat pastramis.

Pastrami from The Hat

As with corned beef, pastrami was created as a method for preserving meat from spoilage in an age before modern refrigeration methods. This technique is now unnecessary, but its unique flavor still attracts many aficionados worldwide. The Hat is a popular Southern California fast-food restaurant specializing in pastrami sandwiches. ...

Cultural references

• In the Seinfeld episode "The Blood", pastrami is described as "the most sensual of the salt-cured meats."

Seinfeld is an Emmy Award-winning American sitcom that originally aired on NBC from July 5, 1989 to May 14, 1998, running a total of 9 seasons. ... The Blood is the one-hundred and sixtieth episode of Seinfeld. ...

See also

• Smoked meat
• Pastırma
• Reuben Sandwich

Smoked Meat sandwich, served with coleslaw, potato chips and half a pickle Smoked meat is a method of preparing cured meats which originated among the Jews of Central Europe; and is often associated with Montreal, Quebec, Canada. ... Turkish sliced pastırma. ... One half of a Reuben sandwich. ...

References