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2. List of smoked foods - Wikipedia

   en.wikipedia.org/wiki/List_of_smoked_foods

   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, most often wood . Foods have been smoked by humans throughout history.

3. Smoking (cooking) - Wikipedia

   en.wikipedia.org/wiki/Smoking_(cooking)

   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 ...

4. Smoked meat - Wikipedia

   en.wikipedia.org/wiki/Smoked_meat

   Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2] When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [ 3 ]

5. Ham is the centerpiece of many holiday meals. Is it good for you?

   www.aol.com/ham-centerpiece-many-holiday-meals...

   Ham can also undergo an optional process of smoking. When ham is dry-cured, ... Kersten says. Vitamin B12, in particular, is a nutrient that's found only in foods of animal origin, he explains.

6. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   Smoking helps seal the outer layer of the food being cured, making it more difficult for bacteria to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not.

7. What Is Liquid Smoke? - AOL

   www.aol.com/liquid-smoke-100011746.html

   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.

8. Smoked fish - Wikipedia

   en.wikipedia.org/wiki/Smoked_fish

   Smoking, one of the oldest preservation methods, combines the effects of salting, drying, heating and smoking. Typical smoking of fish is either cold (28–32 °C) or hot (70–80 °C). Cold smoking does not cook the flesh, coagulate the proteins, inactivate food spoilage enzymes, or eliminate the food pathogens, and hence refrigerated storage ...

9. These are the top 7 issues facing the struggling restaurant ...

   www.aol.com/news/top-7-issues-facing-struggling...

   Food prices are up 28% ... Milliken compared it to how Beverly Hills in 1987 became the first city in California to ban smoking in restaurants — and most public places — while nearby cities ...