Types
- Cold smoking can be used as a flavor enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item can be cold smoked for just long enough to give some flavor. Some cold smoked foods are baked, grilled, roasted, or sautéed before eating. Smokehouse temperatures for cold smoking are typically done between 20 to 30 °C (68 to 86 °F). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods. Meats should be fully cured before cold smoking.
- Hot smoking exposes the foods to smoke and heat in a controlled environment. Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Hams and ham hocks are fully cooked once they are properly smoked. Hot smoking occurs within the range of 52 to 80 °C (126 to 176 °F). Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker is allowed to get hotter than 185 °F (85 °C), the foods will shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are "cooked" away.
- Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as "barbecuing", "pit baking", or "pit roasting". It may be done in a smoke roaster, closed wood-fired masonry oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips smolder and produce a smokebath. However, this should only be done in a well-ventilated area to prevent carbon monoxide poisoning.
Read more about this topic: Smoking (cooking)
Famous quotes containing the word types:
“Our major universities are now stuck with an army of pedestrian, toadying careerists, Fifties types who wave around Sixties banners to conceal their record of ruthless, beaverlike tunneling to the top.”
—Camille Paglia (b. 1947)
“He’s one of those know-it-all types that, if you flatter the wig off him, he chatter like a goony bird at mating time.”
—Michael Blankfort. Lewis Milestone. Johnson (Reginald Gardner)
“As for types like my own, obscurely motivated by the conviction that our existence was worthless if we didn’t make a turning point of it, we were assigned to the humanities, to poetry, philosophy, painting—the nursery games of humankind, which had to be left behind when the age of science began. The humanities would be called upon to choose a wallpaper for the crypt, as the end drew near.”
—Saul Bellow (b. 1915)