Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often 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 biomass 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.
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 emanation. The smoking of food could possibly introduce polycyclic aromatic hydrocarbons which may lead to an increased risk of some types of cancer; however, this association is still being debated.
Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of "liquid smoke". However, these methods of imparting smoke only affect the food surface, and are unable to preserve food, thus, smoking is paired with other microbial hurdles, such as chilling and packaging, to extend food shelf-life
- Which is NOT a smoking process?
- What could be the danger of smoking food?
- What make Chinese tea-smoking unique?
- Which continent used alder for smoking?
- Why are smoking areas separated from the other buildings in the Western world.