Smoked

Smoked Sea Salt Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

Smoked turkey is a delicacy that many people love, but don't have often because it's expensive to buy. You may be surprised how easy it is to smoke a turkey ...

When a food has undergone a specific smoking preservation process to prolong its shelf life and/or to add a distinctive smoky flavour it is referred to as smoked. Foods that are smoked included fish, cheese and meat. Food can be hot or cold smoked.

Smoked & Dried Fish Alaska smoked cod See kippered black cod. bacalao See salt cod.

Smoked salmon Sarah Crocker Delicate, flavourful smoked salmon is a fixture of the festive table. Here's a guide to finding, buying and preparing the very best.

Because cold smoked foods are not actually cooked, many require refrigeration and relatively rapid use after curing.

Smoked paprika has an extra strong smoky flavour. It is very strong and needs to be used in moderation, but it adds a distinctive touch to dishes such as Chicken Paprikash and Paprika Chicken. Wikipedia has related information at Paprika ...

smoked fish tinolang manok a dish of chicked cooked with vegetable (green papaya, chili leaves) and broth ...

A smoked jalapeno chile with a distinctive taste sold dried or canned. Advertisement: ...

Hot Smoked - Referring to foods which are simultaneously cooked and cured in the heated smoke of a wood fire Hugh Fearnley-Whittingstall - Fearnley-Whittingstall is an advocate of livestock husbandry standards and seasonal eating More...

Lox _ Smoked, oiled salmon. Lumpia _ Very like a large egg roll wrappers. Find frozen in Filipino and Asian markets.

Ahumado Smoked Anis Estrellado Star anise - star shaped spice from Southeast Asia with a smoky, licorice like flavor ...

A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup. Argan oil ...

Bacon - A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two-thirds of the total weight.

Chipotle: Smoked and dried jalapeno chili peppers. Chocolate 101: From the Aztec word xocolatl, meaning "bitter water.

Chipotle A smoked jalapeno chile with a distinctive taste sold dried or canned.

Salted and smoked (kippered) herring. Smoke is a decent antimicrobial and antioxidant, but smoke alone is insufficient for preserving food in practice.

To smoke, (smoked) FUMET Concentrated stock or essence particularly used of concentrated fish stock.

Idiazábal - Smoked ewe's milk cheese from the Basque Country. Jumilla - Area in Murcia known for robust red wines. Jamón - Ham.

andouille: A smoked pork sausage that's flavored with garlic and highly spiced. anise: A fragrant seed used for flavoring. antioxidant: A chemical substance that converts free radicals (highly reactive compounds) to harmless molecules.

Opana Boiled smoked fish Osia Mordvian flat pancake for the eve of the Epiphany Osnetki The rest of food ...

saumon fumé: smoked salmon saupiquet: classis aromatic wine sauce thickened with bread crumbs sauté(e): browned in fat ...

Finnan haddie Smoked, salted haddock, favored in Scotland. Flageolets Munchkin kidney beans from France.

Kipper - Salted, smoked herring. Kirsch - A clear brandy distilled from cherry juice and pits. In cookery, it is most prominently known as a flavorful addition to fondue and Cherries Jubilee.

A large, lightly smoked Italian sausage flavoured with myrtle berries and studded with pistachios or green olives. Mouler To grind soft food into a puree, or dry food into a powder.

Chipotle A dried, smoked, mature jalapeno. Available dried or canned in adobo sauce, stewed with onions, tomatoes, vinegar and spices ...

Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked Canape An appetizer, toasted bread, or cracker covered with a tasty paste and garnished ...

Speck - Cured and smoked pork flank. Spiedini - An Italian word for skewers of meat or fish grilled over a flame or under a broiler.

pancettaUnsmoked bacon made from pork belly and then cured in salt and spices giving it a mild flavour. It can be eaten raw as an antipasto, but is usually cut into strips and fried to flavour many Italian dishes.

Caper - The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and nicoise salad. Capicolla - A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto.

New York Roll A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced apple, sliced avocado, and smoked salmon. Ni Ika Squid simmered in a soy-flavored stock Nigiri Small rice balls usually topped with fish and Wasabi.

Chipotle Ripened and smoked jalapeno. Fiery hot with lasting smoky flavor .Chongos Milky desert of curds in syrup and cinnamon. ChorizoSpicy pork and beef sausage.

fumé: smoked fish. noble: refers to prized, thus expensive, variety of fish. Poitrine: breast (of meat or poultry). Poitrine demi-sel: unsmoked slab bacon. Poitrine fumée: smoked slab bacon.

Canadian Bacon The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and usually lean, and not at all like the American cured bacon. Cannellini Beans A large, white kidney bean used often in Italian cooking.

Chipotle - Ripened and smoked jalapeno. Fiery hot with lasting smoky flavor Chorizo - Spicy pork and beef sausage Churro - Mexican specialty made of a sweet-dough spiral, deep-fried, coated with cinnamon and sugar Chuleta - Chop or cutlet ...

Unlike American bacon, this is not smoked. Panforte - A rich dense torte made of candied fruit and nuts. Panino - The Italian word for sandwich.

Sometimes it is smoked for a month or air-dried for two months. Bresaola A salt-cured or air-dried beef product from the Valtellina district of Italy. It is made from very lean beef fillet or loin and sliced extremely thin for antipasto.

Salted and lightly spiced, but not smoked. Available at Italian markets and delis. Papaya A sweet tropical fruit. Contains an enzyme that is used as a meat tenderizer. Papillote ...

A common accompaniment to pates and smoked meats. courgette The French word for zucchini. court-bouillon A poaching broth made of vegetables and herbs boiled for 30 minutes then allowed to cool before straining.

Smoked, it is known as Finnan Haddid. Poached, and served with drawn butter, it has a faint hint of the flavor of lobster. Haggamuggie / Haggis - the minced innards of an animal cooked with oatmeal and suet.

Paella Spanish dish made with rice, smoked paprika, saffron, chicken oysters, squid, mussels, clams, chorizo, peas, red and green peppers and broad beans. Parsnip puree Puree of parsnip cooked in milk and cream.

kielbasa (kihl-BAH-sah) - Kielbasa is a smoked sausage made from pork. Kinilaw Cuisine - Kinilaw cuisine is a true Philippine cuisine with influences as far back as pre-colonial times with trans-Pacific trade and exchanges of culture.

The leaves may have been marijuana, which was smoked in Africa and Asia long before the diffusion of tobacco from America in the 16th cent. Among the Native Americans, pipe smoking was practiced long before the arrival of Europeans.

The term chipotle in principle may denote any smoked chile, as Náhuatl poctli just means 'smoke'. Yet this name has now come to mean smoked jalapeños almost exclusively.

Dry sausages are made from fresh meats and curing substances, and then smoked (e.g., pepperoni). Salami, most common in Italy and Germany, contains beef and pork and is highly seasoned. The large bologna sausage is of veal and pork and is smoked.

Sausage is a ground meat product, usually spiced, often smoked, pickled or boiled, and sometimes packed in casings. Sausage is a natural outcome of efficient butchery.

Visitors will find fabada (bean and sausage casserole, starring fabes, the local large white beans), pote asturiano (a stew of cabbage and smoked meats), chicken, chorizo or fish cooked in cider, fabes con almejas (the famous white beans and clams), ...

Jamaicans have little need for imported smoked salmon, as they enjoy their own classy variation from the nearby waters of the Gulf Stream. There's even a world-famous marlin tournament held in Port Antonio each year.

fat back - Often confused with salt pork (which comes from the sides and belly of a pig), fatback is the fresh (unsmoked and unsalted) layer of fat that runs along the animal's back.

It may be Spickgans, pickled and smoked goose breast; or Ganseklein, bits of goose meat stewed with vegetables and finished with dried cooked fruits and finally served with dumplings; or Schwarzsauer von Gans, ...

Listeria has been associated with foods such as raw milk, soft ripened cheeses, ice cream, raw vegetables, raw and cooked poultry, raw meat and raw and smoked fish.

Chorizo is richly flavored, smoked garlic sausage from Spain. Smokiness and red color are imparted from Spanish paprika or pimentón. Mexican chorizo is fresh, not smoked and spicier. These are not interchangeable.

Tinapa: To soak smoked or salted fish in water, then pan-fry Tocino: Annatto cured pork meat Toge: Bean sprouts Torrones: Egg rolls with bananas Tubo: Sugar cane Ube: Purple yam Upo: Winter melon ...

andouillette: small unsmoked sausage from Normandy (not to be confused with the larger, spicier, smoked Cajun sausage, andouille) aneth: dill, Anethum graveolens angélique: angelica, Angelica offininalis ...

Chipotle or Chipotles Dried, smoked jalapeño chile. Try Chipotles at Chipotle Chorizo: Fresh, highly seasoned sausage flavored with chiles and spices. Cilantro: Corriander. An herb used all over Mexico for Mexican food seasoning.

Pancetta is a mild, spicy-sweet Italian-style bacon cured with salt and pepper, most commonly found unsmoked. Smoked pancetta, also available, is found at Italian delicatessens. Pancetta is sold flat or rolled into a large sausage shape.

Specialty shops of local produce can be found in Alderley Edge, Macclesfield and Wilmslow where locally made cheese, smoked meats and breads can be found.

Andouille sausages are spicy Creole-Cajun smoked pork sausages that are highly seasoned with red pepper and garlic. They are sold in well-stocked grocery stores and meat markets. Glossary 2.64 is technology by Guru PHP Main Menu ...

sodium nitrite - A salt used in smoked or cured fish and in meat-curing preparation. It acts as a preservative and color fixative. Can combine with chemicals in the stomach to form nitrosamine, a carcinogenic substance.

Pick a few to try and assemble your own turkey-day menu. If you have mounds of leftovers, try them in Smoked Turkey and Roasted Red Pepper Roll-ups, Smoked Turkey and Cheddar Quiche, Chicken Pot Pie, or simply piled together in a sandwich.

See also: Smoke, Cooking, Flavor, Sauce, Water