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Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, [1] smoked beer ...
The smoking of food likely dates back to the paleolithic era. [7] [8] As simple dwellings lacked chimneys, these structures would probably have become very smoky.It is supposed that early humans would hang meat up to dry and out of the way of pests, thus accidentally becoming aware that meat that was stored in smoky areas acquired a different flavor, and was better preserved than meat that ...
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
Smoked salmon turns happy hour into an event. Endive: Witt recommends filling endive "boats" with smoked salmon, dill, lemon zest, and mascarpone."They're light, elegant, and easy to eat." Deviled ...
Preheat the smoker to 225 F, and during the cooking process, maintain a temperature of 225 and 250 F. When smoking baby back ribs in a smoker, follow a "2-2-1" hourly schedule.
Smoking your turkey in a smoker can also free up space in the oven. Cons: Smoking a turkey usually takes longer than roasting or deep frying. It often requires smoking chips to give turkey that ...
This page was last edited on 15 September 2015, at 13:32 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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. Meat hanging inside a smokehouse in Switzerland A Montreal smoked meat sandwich. Hot-smoked chum salmon