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A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food. During cold smoking the food is smoked for several days or up to almost a month in temperatures ranging from 70ºF to 90°F, which prevents the food from cooking. Another form of smoking is hot smoking, which refers to food smoked for 6 to 12 hours at a temperature ranging from 100°F to 200°F, which partially or fully cooks the food. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.
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Cold Smoked Salmon |
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Cold Smoked term - Related Content |
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| A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil. Oils obtained through cold ... |
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| A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked ... |
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| Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat. The salt is often produced by ... |
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| The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals. |
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| A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter ... |
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A wide range of woods are suitable for grilling and smoking food. Hardwoods are much better to use than softwoods because hardwoods burn longer and provide more heat. ... |
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| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
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| Smoking Sausage |
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| Eye of round roast rice casserole. |
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| The ingredients used for this distinctive canapé provide a wonderful blend of flavors that make this appetizer so irresistible. The moist soda bread, filled with raisins and caraway, perfectly complements the flavors of the chive and onion cream cheese topping and the smoky salmon sprinkled with dill. |
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| Something different for supper that even the kids will like. |
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| Although this soup is tasty when served hot, it is also a very enjoyable and refreshing soup served cold. Garnish with crumbled pieces of feta or blue cheese. |
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