Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.
Smoking point
The temperature at which hot oil starts to give off an unpleasant acrid smoke. When deep frying it is important to choose an oil that has a high smoke point.
Smoking (food)
Word: Word Starts with Ends with Definition
Smoking is the process of curing In polymer chemistry and process engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, ...
James Peterson, author of the really wonderful, not inexpensive Fish & Shellfish, says hickory is OK, about in the same class with maple and mesquite, when it comes to smoking fish.
Smoking on a gas grill -- Some gas grills come with small smoker boxes in which you can put soaked wood chips for smoking. Fill the box and light the burner under or next to it on high heat.
Smoking is a time-honored technique used to cure and flavor meat. In hot smoking, the meat is kept in a warm chamber directly over a small fire or charcoal pit.
Hot Smoking:
The term used to smoke a product where the product cooks thermally while at the same time gaining flavor and color from the smoke. The smoke house routinely gets hotter than 170 degrees. Hams and most smoked sausages are cooked this way.
Pipe Smoking
Related Category: Food and Cooking
The habit of smoking various substances probably arose independently in different parts of the world. Herodotus in the 5th cent. B.C.
SMOKING : To preserve food by exposing to smoke. Smoked salmon and Tinapa are examples.
smoking point The point when a fat such as butter or oil smokes and lets off an acrid odor. Not good since this odor can get into what you are cooking and give it a bad flavor.
Smoking - Method of curing foods, such as bacon or fish, by exposing it to wood smoke for a considerable period of time.
cold-smoking - Curing meat (hams, sausages, bacon, fish) in the smoke of smoldering wood or corncobs at temperatures from 60 to 100 degrees F.
Smoking fish at home is easier than you think. Here's a simple recipe for a healthy supper.
Ingredients
For the smoked mullet
4-6 fillets grey mullet ...
Smoking foods is a great method of preservation and enhances meats and other foods with a distinctive flavor. Smoking requires a decent amount of preparation, but the payoff is well worth the effort. Learn more about how to smoke foods.
Smoking point
The temperature at which butter begins to scorch and burn. A higher fat content butter yields a higher smoking point.
Smothered ...
Smoking Bourbon Chicken Wings, them old hot wings are down right boring.. all heat and no taste.. well here is my twist -- enjoy and comments are welcome...
Recipe #298050
Smoking Bourbon Chicken Wings ...
Smoking: Any of several methods for preserving and flavoring foods by exposing them to smoke. Methods include cold smoking (in which smoked items are not fully cooked), hot smoking (in which the items are cooked), and smoke-roasting.
Smoking Point
Temperature at which a fat begins to break down and emit smoke.
Soft ball/Soft crack ...
This smoking process helps to remove much of the moisture from the fish, curing and preserving the flesh. It also imparts a distinct smokey flavour, as you'd expect, and a dark brown/red coppery colour from which the name derives.
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Smoking meats or fish at low temperature for a long period of time. The temperature should be under 100 degrees. Cole ...
Dhuanaar (Smoking):
Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat.
smoking.
curly endive See chicory.
Curnonsky The pen name of French gastronome, journalist, and food
critic Maurice-Edmond Sailland ( 1872-1956); he encouraged interest
in regional French cuisine and the development of the restaurant as ...
Curing methods include smoking and salting. Salting can be done by dry packing or by soaking in brine.
curry A gravy-based Indian dish. The gravy is made from curry powder, the rest of the dish can be most any type of meat and starch.
Traditionally used for preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to several days.
Fish was also preserved in brine or in oil, through smoking and air-drying, but salting was the most common means.
If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again.
It has an intoxicating smoky aroma from the slow oak smoking, and a silky texture from the repeated grinding between stones.
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature.
At last, there is a non-culinary usage of tonka beans to mention: In the past, tonka beans were often used to flavour tobacco for smoking pipes.
Unless you spent the summer putting up preserves and smoking fish, the time to start making edible food gifts for the holidays is now.
Figure on using 6 - 9 chunks for the whole smoking process, more if you like a smokier flavor. Remove turkey from refrigerator and let sit at room temperature 45 minutes. Plug in smoker 30 minutes before ready to cook.
Lard is also used for frying since it can reach high temperatures without smoking. See also the entries for lard leaves and lardo. To make your own: Bring 1 pound cut-up pork fat plus 3/4 cup water to a boil and then simmer for 20 minutes.
To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted.
Bacon is made by brining and cold smoking or drying the sides, back or belly of pork. There are several kinds of bacon:
Bacons made from the belly:
American bacon
English streaky bacon
Italian bacon (pancetta) ...
To cure To preserve meat or fish by pickling, smoking, drying, salting or storing in brine.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food C-words » to cure ...
This brine soaked turkey recipe delivers excellent results if you're smoking the turkey. While the wood chips you choose will make the biggest difference in flavor, you'll be surprised at how much flavor a good brine can infuse into the poultry.
To preserve fish or meat by drying, salting or smoking.
Curry
From the southern Indian word kari , meaning 'sauce', comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin.
Kipper - fish cured by splitting, salting, and drying or smoking. A breakfast food in England, kippered herring is poached, grilled or baked.
Kirsch - a cherry-flavored liqueur made of black cherries and their pits.
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Herring that is split, cured by salting, drying, and cold:smoking. Also called "Kippered Herring" and "Kippers."
Kirsch:
A clear brandy distilled from cherry juice and pits. Usually added to cherries jubilee or fondue sauces ...
However, it should be noted that because of the roasting and/or smoking process, some talkkuna products contain a very high level of carcinogenic polycyclic aromatic hydrocarbons (PAH), like
enzo[a]pyrene (BaP).
Cornflour
(Zea mays) ...
Cure - To treat foods in order to preserve them. Smoking, salting, and pickling are some of the many ways to cure foods.
Cut In - To blend a solid fat into a dry ingredient until the mixture is in the form of small particles.
To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.
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The meat is prepared by first singeing over an open fire then washing and cutting as preparation for smoking, drying, or cooking.
The process of treating food to preserve it. Curing methods include smoking and salting. Salting can be done by dry packing or by soaking in brine.
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Belfast is famous for their pickled or brined hams, but what gives them their own unique flavor is the process of smoking over peat fires. Like country-cured hams, they must be soaked, scrubbed, simmered and then baked before eating.
meat (and sometimes other animal parts), herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal, though now often synthetic), and preserved in some way, often by curing or smoking.
This Italian cheese is made by smoking mozzarella. It is available from selected delicatessens and specialist cheese shops.
Self-raising flour ...
Shape parts of the dough into big balls, press them in a sev mould, one by one, in rounds direct in oil, kept at smoking point in frying pan.
Sauté sev for a few minutes till it becomes crispy, turning over 2 to 3 times.
Preserve To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Preserves A thick cooked mixture of whole or cut up fruit, sugar, and usually pectin.
Mesquite - A hardwood tree grown throughout the Southwest and Northern Mexico, mesquite wood is used in barbecueing and smoking foods.
Recipe: Mesquite Salmon
Mesquite Chicken Sandwich ...
Originally used as a preservation technique by the Aztecs, smoking provides a rich earthy flavor that complements robust foods like chili very well. Chipotles are available both dried and in powder form, as well as canned in adobo sauce.
Preserve- To prepare meat, fruit, vegetables, etc. for future use by salting, boiling in syrup, soaking in a brine, dehydrating, curing, smoking, canning, or freezing.
Blackened: A technique where meat or fish is coated with a seasoning and then seared in a cast-iron skillet in which oil has reached its smoking point.
Deep Fry - To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point.
The pan is ready when the butter turns a pale brown. Carefully add your ingredients so that no smoking occurs. Cooking time will vary depending on the ingredient, stirring the contents with a large wooden spoon or spatula.
India, Africa and the Americas, has a slightly bitter taste and yet it smells spicy sweet. Used in curry powders, tasty with grilled lamb, rice dishes, beans (chilli con carne) chutneys and cakes. It is also burned with woods during the smoking ...
(through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with "back," e.g. O. H. Ger. Macho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, pickling and smoking.
In terms of Natural or All-Natural beef, pork, poultry, fish, and seafood which are all becoming increasingly popular, preservation processes that are allowed include freezing, smoking, roasting, drying, and fermenting.
 See also: Cooking, Flavor, Vegetable, Water, Temper
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