- to
develop a pellicle; it is then
smoked from 1 hour to as long as 24 hours.
Although foods that have been hot
smoked are
often reheated or
further cooked...
-
Smoked salmon is a
preparation of salmon,
typically a
fillet that has been
cured and hot or cold
smoked. Due to its
moderately high
price in some regions...
-
barbecue is more
about the sauce,
often used with
smoked pork, lamb, chicken, beef and turkey. Beef ribs,
smoked sausage,
brisket are the
prevalent meats in...
- rygeost, and
smoked Cheddar.
Smoked Austrian cheese Smoked Lincolnshire Poacher Cheese Smoked Gruyère
cheese Smoked cheese in the
Netherlands Smoked Polish...
- "
Smoke!
Smoke!
Smoke! (That Cigarette)" is a
Western swing novelty song
written by
Merle Travis and Tex Williams, for
Williams and his
talking blues style...
-
Smoked beer (German: Rauchbier) is a type of beer with a
distinctive smoke flavour imparted by
using malted barley dried over an open flame.
Drying malt...
-
Smoke is a
suspension of
airborne particulates and
gases emitted when a
material undergoes combustion or pyrolysis,
together with the
quantity of air...
-
Smoked fish is fish that has been
cured by smoking.
Foods have been
smoked by
humans throughout history.
Originally this was done as a preservative. In...
-
Smoked salt is an
aromatic salt
smoked with any
number of
select bark free
woods for up to 14 days. The kind of wood used for
smoking impacts the flavor...
- material, most
often wood.
Foods have been
smoked by
humans throughout history.
Meats and fish are the most
common smoked foods,
though cheeses, vegetables, and...
