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Meat hanging inside a smokehouse in Switzerland A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
1 lb russet or Yukon gold potatoes, peeled and cut into 1/2 inch cubes; kosher salt; 2 medium fennel bulb with their lacy stalks; 1 / 4 cup olive oil; 1 cup chopped onion; 1 / 2 lb hot-smoke ...
Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable.
(A little smoke may escape, but don’t worry.) Cook for 3 minutes (small fillets), then remove the tin from the heat (watch out--it will be very hot), and check that it’s cooked. Cook for a few minutes more, if necessary, adding more wood chips as needed; don’t overcook, however, since the whole beauty of the dish is its moist delicacy ...
Liquid smoke is an ingredient surrounded by controversy. Many turn their noses up at it, but should they? The post What Is Liquid Smoke? appeared first on Taste of Home.
Delicate and rich in flavor, smoked salmon is a popular breakfast item in America. Our writer tried multiple varieties to find the very best. 10 Popular Smoked Salmon Brands, Tasted & Ranked