You must be logged in to post a review.
The Complete Cookbook for Your Smoked and Roasted Recipes: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything
Will Ray, Paperback$39.98 $33.98
In stock, new
Smoking is a technique for cooking meat and other foods over an open fire. Wood chips are added to the fire to give the food a smoky flavour. Smoking is distinct from drying. Smoking adds flavour to meat, fish, and poultry while also having a minor food preservation effect. Hams, pork roasts, bacon, beef briskets, whole poultry, salmon, herring, and oysters are frequently smoked.
Hot smoking is a method of cooking and smoking meat at the same time. In a smoker, the air temperature is raised and carefully controlled to raise the temperature of the meat, resulting in a fully cooked food product. Meat, poultry, and fish are frequently brined in a salt water solution to aid in moisture retention during the smoking process.
A smoker is used to do home hot smoking of meat, poultry, and fish. A smoker is a specially designed outdoor cooker for this purpose. It can also be done in a covered outdoor barbeque grill with a drip pan of water placed underneath the meat. To make the smoke, the wood chips are placed directly on the burning charcoal.
Another way to add smoke flavour to fish and meat is to use liquid smoke. Liquid smoke has two distinct advantages. The first benefit is that the amount of smoke flavour can be fully controlled. The second benefit is that the smoke flavour is immediately apparent.
Because hot smoking is essentially a modified cooking technique, the safe handling of meat, poultry, and fish is the primary food safety concern.
Description
Binding Type: Paperback
Author: Will Ray
Published: 07/26/2022
Publisher: Will Ray
ISBN: 9781837898794
Pages: 188
Weight: 0.57lbs
Size: 9.00h x 6.00w x 0.40d
Additional information
Weight | 0.57 lbs |
---|---|
Dimensions | 9 × 6 × 0.4 in |
Related products
-
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean [a Cookbook]
Hawa Hassan, Hardcover$35.00$29.75 Add to cart -
Ottolenghi Flavor: A Cookbook
Yotam Ottolenghi, Hardcover$35.00$29.75 Add to cart -
New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and
Bryan Ford, Hardcover$27.99$23.79 Add to cart -
The Food Lab: Better Home Cooking Through Science
J. Kenji López-Alt, Hardcover$49.95$42.46 Add to cart -
Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains
Tieghan Gerard, Hardcover$29.99$25.49 Add to cart -
Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
Pati Jinich, Hardcover$30.00$25.50 Add to cart -
The Big Ninja Foodi Pressure Cooker Cookbook: 175 Recipes and 3 Meal Plans for Your Favorite Do-It-All Multicooker
Kenzie Swanhart, Paperback$34.99$29.74 Add to cart -
Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows
Andrew Rea, Hardcover$32.50$27.63 Add to cart
Reviews
There are no reviews yet.