07 Dec the art of Smoking Meats
Smoking in the modern kitchen? Chefs are fascinated by the unique flavours that smoking can bring to modern cuisine!
Smoking is one of the oldest of food preservation methods, probably having arisen shortly after the development of cooking with fire.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. There are two types of smoking techniques, hot and cold.
Hot smoking, at a temperature between 80-120°C, uses the smoke from a heat source to slow cook the meat and infuse it with flavour.
Cold smoking food as the moisture is drawn out of the food before smoking gently at 25°C.
The drying action of the smoke tends to preserve the meat, though many of the chemicals present in wood smoke (e.g., formaldehyde and certain alcohols) are natural preservatives as well.