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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.
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.
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]
Of these four basic categories, the first two include what are most often traditional types of tobacco products and preparations, relegated to the broad sub-categories of smoked tobacco and smokeless tobacco; the latter two categories include those types of tobacco products which have only recently been developed or widely adopted: heated ...
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Pages in category "Smoked meat" The following 105 pages are in this category, out of 105 total. This list may not reflect recent changes. ...
This is a list of notable hams and ham products. Ham is pork that has been preserved through salting , smoking , or wet curing . [ 1 ] It was traditionally made only from the hind leg of swine , and referred to that specific cut of pork . [ 2 ]