Ad
related to: wood used for smoking food
Search results
Results from the WOW.Com Content Network
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. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. [clarification needed] In North America ...
There are two types of smoking: cold smoking generally occurs below 90 °F (32 °C) and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C). [9] Most woods are seasoned and not used green. [10] There are many types of wood used for smoking; a partial list includes: [11]
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 techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250 °F ...
The wood of certain alder species is often used to smoke various food items such as coffee, salmon, and other seafood. Alder is notably stable when immersed, and has been used for millennia as a material for pilings for piers and wharves. Most of the pilings that form the foundation of Venice were made from alder trees.
Wood-tar creosote is to some extent used for wood preservation, but it is generally mixed with coal-tar creosote, since the former is not as effective. Commercially available preparations of "liquid smoke", marketed to add a smoked flavour to meat and aid as a preservative, consist primarily of creosote and other constituents of smoke. [46]
Smoking is a common technique of food preservation that provides a distinctive aroma and flavor and is traditionally carried out in a field open-oven. [2] The smoking process can affect structural, chemical and nutritional properties of food. Furthermore, the type of wood used in the smoking process impacts the resulting smoked food.
Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked. [30] [31]
Ad
related to: wood used for smoking food