Smoking (cooking)
Hot-smoked chum salmon
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, almost often wood. Meat, fish, as well as lapsang souchong tea are often smoked.
In ] In North America, hickory, mesquite, oak, pecan, alder, maple, in addition to fruit-tree woods, such(a) as apple, cherry, and plum, are commonly used for smoking. Other biomass anyway 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 have Scotch whisky and some beers. In New Zealand, sawdust from the native manuka tea tree is ordinarily used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale.
Historically, farms in the Western world referenced a small building termed the " – ]
Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of a smoke flavoring, such(a) as liquid smoke. However, these methods of imparting smoke only impact the food surface, and are unable to preserve food, thus, smoking is paired with other microbial hurdles, such(a) as chilling and packaging, to stay on food shelf-life.