Pastrami Vs Pastrami: The Ultimate Comparison
What To Know
- American pastrami, on the other hand, is a product of Jewish immigrants from Romania who brought their pastrami-making traditions to the United States in the late 19th century.
- The air-drying process can take several days or even weeks, while American pastrami is usually brined and smoked for a shorter duration.
- Pastrami should be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
Pastrami, a cured and smoked meat, has gained immense popularity worldwide. However, the term “pastrami” can refer to two distinct variations: Romanian pastrami and American pastrami. While they share some similarities, these two types of pastrami have unique characteristics that set them apart. This blog post aims to provide a comprehensive comparison of Romanian pastrami vs American pastrami, exploring their origins, preparation methods, flavors, and culinary applications.
Origins
Romanian Pastrami
Romanian pastrami, known as “pastramÄ” in Romanian, has its roots in the Ottoman Empire. It is believed to have originated in the 15th century when Romanian shepherds preserved meat by rubbing it with salt, garlic, and spices and then air-drying it.
American Pastrami
American pastrami, on the other hand, is a product of Jewish immigrants from Romania who brought their pastrami-making traditions to the United States in the late 19th century. American pastrami evolved over time, influenced by American culinary preferences and the availability of new ingredients.
Preparation Methods
Romanian Pastrami
Traditional Romanian pastrami is made from beef brisket. The meat is first dry-rubbed with a blend of salt, garlic, black pepper, coriander, and other spices. It is then air-dried for several days or weeks, allowing the flavors to permeate the meat.
American Pastrami
American pastrami is also typically made from beef brisket. However, the preparation process differs significantly. The meat is first brined in a solution of water, salt, sugar, and spices. After brining, the brisket is smoked over hardwood chips, usually hickory or oak, for several hours.
Flavors
Romanian Pastrami
Romanian pastrami has a distinctly earthy and garlicky flavor. The air-drying process allows the spices to penetrate deeply into the meat, resulting in a complex and aromatic taste.
American Pastrami
American pastrami is known for its bold and smoky flavor. The brining and smoking processes give it a juicy and tender texture with a characteristic smoky aroma.
Culinary Applications
Romanian Pastrami
Romanian pastrami is commonly served as an appetizer or main course. It can be sliced thin and arranged on a platter with pickles, onions, and mustard. It is also used in traditional Romanian dishes such as “pastramÄ cu fasole” (pastrami with beans).
American Pastrami
American pastrami is a popular ingredient in sandwiches, particularly the classic Reuben sandwich. It is also used in other dishes such as salads, soups, and pizzas.
Other Differences
Curing Time
Romanian pastrami typically requires a longer curing time compared to American pastrami. The air-drying process can take several days or even weeks, while American pastrami is usually brined and smoked for a shorter duration.
Fat Content
Romanian pastrami is typically leaner than American pastrami. The air-drying process removes much of the fat from the meat, resulting in a drier texture. American pastrami, on the other hand, retains more fat due to the brining and smoking processes.
Recommendations: A Tale of Two Delicacies
Romanian pastrami and American pastrami, while both sharing the name “pastrami,” are distinct culinary creations with their own unique origins, preparation methods, flavors, and culinary applications. Romanian pastrami offers an earthy and garlicky taste, while American pastrami is known for its bold and smoky flavor. Both types of pastrami have gained a devoted following worldwide, showcasing the diversity and richness of culinary traditions.
Top Questions Asked
Q: Which type of pastrami is more popular?
A: American pastrami is more popular globally due to its widespread use in sandwiches and other dishes.
Q: Is Romanian pastrami healthier than American pastrami?
A: Romanian pastrami is generally leaner, making it a healthier option.
Q: Can I make pastrami at home?
A: Yes, it is possible to make pastrami at home, but it requires a significant amount of time and effort.
Q: What is the best way to store pastrami?
A: Pastrami should be stored in the refrigerator for up to a week or in the freezer for up to 3 months.
Q: How long does it take to make Romanian pastrami?
A: Traditional Romanian pastrami can take several days or weeks to cure.
Q: What is the difference between pastrami and corned beef?
A: Corned beef is made from brisket that has been cured in a brine solution, while pastrami is cured and smoked.
Q: Can I substitute pastrami for corned beef in recipes?
A: Yes, pastrami can be substituted for corned beef in most recipes, but it will have a different flavor.
Q: What are some popular pastrami dishes?
A: Popular pastrami dishes include the Reuben sandwich, pastrami on rye, and pastrami with mustard and pickles.
Q: Is pastrami a good source of protein?
A: Yes, pastrami is a good source of protein, providing around 20 grams per serving.
Q: Can I eat pastrami if I have high blood pressure?
A: Pastrami is high in sodium, so it should be consumed in moderation if you have high blood pressure.