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Smoking cessation, usually called quitting smoking or stopping smoking, is the process of discontinuing tobacco smoking. [1] Tobacco smoke contains nicotine, which is addictive and can cause dependence. [2] [3] As a result, nicotine withdrawal often makes the process of quitting difficult.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]
Smoke cured bacon, then cooked with additional hickory smoke Smoked eggs: pickled and smoked quail eggs at a restaurant Kassler served with sauerkraut Montreal-style smoked meat from Schwartz's in Montreal. Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich ...
A tempeh burger Chinese style tofu from Buddhist cuisine is prepared as an alternative to meat. Two slices of vegetarian bacon. A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [1] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat.
Sales of plant-based foods, which includes milk, meat, egg and butter alternatives, rose just 1% to $8.1 billion last year, according to data from the Plant Based Foods Association.
Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. [1] Smokehouses were always secured to prevent animals and thieves from accessing the food. [1] The meat is hung to keep it from the reach of vermin. [2] Prior to the widespread availability of mains electricity and freezers, meat was preserved by heavy ...
Buccan or Boucan is the native South American and Caribbean name [1] for a wooden framework or hurdle on which meat was slow-roasted or smoked over a fire. Spaniards called the same process "barbacoa", later "barbecue". [2] The term "buccaneer" for pirates or privateers, is said to be [1] derived from buccan.