Browse The Gjenvick-Gjønvik Archives Home Page

CHARCOAL - Defined

CHARCOAL—One of the kitchen essentials for good broiling, should be kept dry in a good cellar; often times bought by the load, the load presumed to contain so many bushels.

Charcoal is usually produced by slow pyrolysis, the heating of wood or other substances in the absence of oxygen (see pyrolysis, char and biochar). The resulting soft, brittle, lightweight, black, porous material resembles coal. Note that the current trade nomenclature for charcoal is "lump charcoal" and that products sold as "charcoal briquettes" are not actually charcoal, but are made from coal or coke.

Return to Top of Page

Culinary Handbook - "C"

Recipes, Dishes, Definitions and More