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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]
The moisture content of hides and skins is greatly reduced, and osmotic pressure increased, to the point that bacteria are unable to grow. In wet-salting, the hides are heavily salted, then pressed into packs for about 30 days. In brine-curing, the hides are agitated in a saltwater bath for about 16 hours. Curing can also be accomplished by ...
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, ...
In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln. [2]
If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice.Heat 1 quart of water in the microwave until warmed, then add the salt ...
When guards L.J. Cryer and Milos Uzan combined for 30 points in Houston's 60-47 road victory over Oklahoma State on Monday, it showed the potency of the Cougars' backcourt and the gradual progress ...
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Federal investigators found bomb-making materials while searching the Texas home of the man responsible for the deadly truck attack on Bourbon Street in New Orleans, law enforcement officials said ...