the art of Smoking Meats

the art of Smoking Meats

💡 SMOKING
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.