Cookbook:Hot Dog
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
A hot dog is a variety of American sausage derived from the original frankfurter and Vienna/Wiener sausages.[1] As such, hot dogs are sometimes also called wieners or franks.[2]
Characteristics
editMeat
editHot dogs often contain a large proportion of beef, though they may contain pork and poultry as well.[1][2][3][4] Those made with beef tend to have a stronger flavor and firmer texture, while pork softens and makes mild.[5] The meat is ground up finely with seasonings like salt, pepper, garlic, and coriander before shaping.[1][5]
Curing
editMany hot dogs are cured with nitrites, which gives them a pink color and extends shelf life somewhat,[4][5] but uncured varieties are available.[4] Some brands may say that they have no nitrites added, which can mean either that they are uncured or that the nitrites come from other sources like celery.[4][5]
Casing
editHot dogs get their shape from stuffing casings with the ground filling before cooking them.[5] If the casing is edible (e.g. sheep or pig intestines) it is left on when sold,[5] and these hot dogs have a characteristic snappy texture.[4][5][6] Hot dogs may also be stuffed into synthetic casings, which are removed between cooking and sale.[4][5] Those with casings are slightly curved and have tied ends, while skinless dogs are straight and have imprints in the surface of the sausage.[7]
Selection and storage
editLike other meat products, store hot dogs in the fridge or as directed by the packaging.
Use
editHot dogs are commonly boiled or grilled and served on a bread bun with assorted toppings and condiments.[3] Regional variations have emerged across North America. For example, when wrapped in bacon and deep-fried, it is known as a danger dog when served with mayonnaise and as a Jersey breakfast dog when served on a fried egg and cheese.[8] When it is served with chili con carne as a topping, it is called a chili dog.[9]
When grilling, there is a risk of drying out and shrivelling the exterior before the interior is properly warmed.[4] Skinless hot dogs can be slashed to help them cook through more quickly. Hot dogs in casings are best simmered until heated or cooked through, then seared or grilled over high heat to add color and flavor without the negative textural consequences.[4]
Substitution
editHot dogs can be substituted by other similar sausages, with the main differences being in the texture from the meat used, as well as in the flavor from meat and seasonings.
Recipes
editReferences
edit- ↑ a b c Stone, Sam (2016-06-29). "A Smoky, Savory Taste Test of 7 Hot Dog Brands". Bon Appétit. Retrieved 2024-11-19.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h "The Best Grilled Hot Dogs". Serious Eats. Retrieved 2024-11-19.
- ↑ a b c d e f g h "What Are Hot Dogs Made Of, Exactly?". Allrecipes. Retrieved 2024-11-19.
- ↑ "America's Regional Hot Dog Styles". Serious Eats. Retrieved 2024-11-19.
- ↑ "Hot Dog Taste Test: Chicago's Vienna Beef vs. New York's Sabrett". Serious Eats. Retrieved 2024-11-19.
- ↑ Sonnenfeld, Barry (18 April 2007). "60 Things Worth Shortening Your Life For". Esquire. Archived from the original on 22 April 2007.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ↑ "Definition of CHILI DOG". www.merriam-webster.com. 2024-10-11. Retrieved 2024-11-11.