|
|
| back to Glossary Index |
 |
|
|
|
|
A method used to enhance the flavor of food by using smoldering wood at high 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 hot smoking the food is smoked for 6 to 12 hours at a temperature ranging from 100°F to 200°F, which partially or fully cooks the food. Another form of smoking is cold smoking during which 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. The smoking process can be used for foods such as meat, poultry, fish, cheese, and vegetables.
|
|
Hot Smoked Salmon |
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 2 oz |
|
|
|
| Calories 158 |
|
| Protein 15g |
|
| Total Fat 8g |
|
| Total Carbohydrates 4g |
|
| Dietary Fiber 0g |
|
| Sugars 3g |
|
| Potassium 197mg |
|
| Sodium 928mg |
|
| Cholesterol 53mg |
|
|
|
|
|
|
|
|
Hot Smoked term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides. Typically made from ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate. It is a characteristic that is accepted in fortified wines, but considered ... |
|
|
|
|
|
|
|
| A method of cooking in which food is prepared (cooked) by placing it in a bath of hot water. The food is initially placed into a pan which is then placed within another pan ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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. ... |
|
|
|
|
|
|
|
| Barbecuing Turkey | Smoking Turkey | Barbecuing and Smoking Tips
Barbecuing Turkey
Many people often use the terms barbecuing and grilling interchangeably, but they are ... |
|
|
|
|
|
|
|
| Cooking Techniques | Match the Type of Rice with the Proper Cooking Method
Cooking Techniques
The three basic techniques for cooking rice with hot liquid are boiling, ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Eye of round roast rice casserole. |
|
|
|
|
|
|
|
| Spicy grilled shrimp. |
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| Something different for supper that even the kids will like. |
|
|
 |
|
|
|
| This classic drink hits the spot on a cold winter evening. Serve it to your holiday guests as a warm, tasty nightcap. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
