Smoking (cooking)

related topics
{food, make, wine}
{acid, form, water}
{@card@, make, design}
{build, building, house}

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky[1], Rauchbier and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland dried sheep dung is used to cold smoke fish, lamb, mutton and whale, resulting in a unique and rather strongly smoked flavor.

Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

Contents

Full article ▸

related documents
Quinoa
Miso soup
Greek cuisine
Ceviche
Sago
Marmite
Gin
Bacon
Fish sauce
Mastic
Kefir
Sweet corn
Rioja (wine)
Bock
Pineapple
Pistachio
Dim sum
Sesame
Draught beer
Cannabis foods
Red bean soup
Salad
Chestnut
Bean
Cheddar cheese
Watermelon
Breakfast cereal
Vaccinium vitis-idaea
Rennet
Greasy spoon