Smoking (cooking)
Smoking (cooking)
Smoking is a cooking technique that uses smoke to impart flavor to food, particularly meat and fish. The process involves exposing the food to smoke from burning or smoldering material, usually wood.
Pronunciation
- /ˈsməʊkɪŋ/
Etymology
The term "smoking" comes from the Old English smoca, meaning "to emit smoke". The cooking technique has been used for thousands of years, with evidence of smoked foods dating back to ancient times.
Process
Smoking is typically done in a smoker, a special piece of equipment designed to cook food at low temperatures over a long period of time. The food is placed on racks inside the smoker, and wood chips or chunks are added to a firebox, which produces smoke. The smoke circulates around the food, giving it a distinctive flavor and aroma.
Types of Smoking
There are two main types of smoking: hot smoking and cold smoking.
- Hot smoking involves cooking food at temperatures between 100 and 190 degrees Fahrenheit. This not only flavors the food but also cooks it thoroughly, making it safe to eat immediately after smoking.
- Cold smoking is done at temperatures below 100 degrees Fahrenheit. This method imparts flavor but does not cook the food, so it must be cooked or cured before or after smoking to ensure it is safe to eat.
Related Terms
- Barbecue: A method of cooking that involves grilling, smoking, or roasting meat over a fire or heat source.
- Curing: A method of preserving food, often used in conjunction with smoking.
- Grilling: A method of cooking that involves direct heat, often used in conjunction with smoking.
See Also
External links
- Medical encyclopedia article on Smoking (cooking)
- Wikipedia's article - Smoking (cooking)
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