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Smoking

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,^[1] Rauchbier, and lapsang souchong tea are also smoked. Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Seasoning is the process of adding flavours, or enhancing natural flavour of any type of food. ... Cooking is the act of preparing food. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... Smoke from a wildfire Smoke is the airborne solid and liquid particulates and gases evolved when a material undergoes pyrolysis or combustion, together with the quantity of air that is entrained or otherwise mixed into the mass. ... Trunks A tree trunk as found at the Veluwe, The Netherlands Wood is a solid material derived from woody plants, notably trees but also shrubs. ... Kinnikuman character, see Meat Alexandria. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... The word drink is primarily a verb, meaning to ingest liquids, see Drinking. ... Whisky (Scottish Gaelic: }, or whiskey (Irish: ), refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). ... Rauchbier (German for smoke beer) is a German beer, typically dark in color and smoky in taste. ... Lapsang souchong is a black tea originally from the Zheng Shan part of Mount Wuyi in the Fujian province of China. ... Tea leaves in a Chinese gaiwan. ...

In Europe, alderwood is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corn cobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. World map showing the location of Europe. ... Species About 20-30 species, see text. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), and some related genera, notably Cyclobalanopsis and Lithocarpus. ... Species Fagus crenata - Japanese Beech Fagus engleriana - Chinese Beech Fagus grandifolia - American Beech Fagus hayatae - Taiwan Beech Fagus japonica - Japanese Blue Beech Fagus longipetiolata - South Chinese Beech Fagus lucida - Shining Beech Fagus mexicana - Mexican Beech or Haya Fagus orientalis - Oriental Beech Fagus sylvatica - European Beech Beech (Fagus) is a genus... North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... Species Many; see text. ... Binomial name Carya illinoinensis (Wangenh. ... Distribution Species See List of Acer species Maples are trees or shrubs in the genus Acer. ... Binomial name Borkh. ... “Cherry tree” redirects here. ... Species See text. ... Tea leaves in a Chinese gaiwan. ... This article needs additional references or sources for verification. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Tea leaves in a Chinese gaiwan. ... Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ... Ham with cloves Technically, ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Look up bacon in Wiktionary, the free dictionary. ... “Corn” redirects here. ... Peat in Lewis, Scotland Peat is an accumulation of partially decayed vegetation matter. ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Whisky (Scottish Gaelic: }, or whiskey (Irish: ), refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). ... Leffe, a Belgian beer, served in branded glasses Schlenkerla Rauchbier straight from the cask Beer brewed from wheat. ...

Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. The buccan is a smoking device used by some Native Americans. Buccan (noun) a device made and used by certain American Indian peoples. ... Native Americans in the United States are the indigenous peoples from the regions of North America now encompassed by the continental United States, including parts of Alaska. ...

Hot smoking and cold smoking

"Hot smoking" is a several-hours-long process that can be used to fully cook meats or fish; barbecue is a form of hot smoking. Generally, hot-smoking involves holding the food directly above the fire, or in an enclosure that is heated by the fire. The cooking temperature in a hot-smoking environment is usually between 55 and 80°C (180–250°F) The temperatures reached in hot smoking can kill microbes throughout the food. Kinnikuman character, see Meat Alexandria. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ...

"Cold smoking" is an hours- or days-long process in which smoke is passed by food which is held in a separate area from the fire. Generally the food is held at room temperatures (15–25.5°C/60–80°F) as it is smoked. Since no cooking takes place, the interior texture of the food generally isn't affected; neither are any microbes living within the meat or fish. For this reason, cold-smoking has traditionally frequently been combined with salt-curing, in such foods as Gouda cheese, ham, bacon, and cold-smoked fish like lox (smoked salmon). In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Country of origin The Netherlands Region, town South Holland, Gouda Source of milk Cows Pasteurized Yes Texture semi-hard Aging time 4-18 months Certification  ?? Gouda is a yellowish Dutch cheese named after the city of Gouda. ... Ham with cloves Technically, ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Look up bacon in Wiktionary, the free dictionary. ... Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. ... Smoked salmon is salmon, typically a fillet that has been cured using salt and generally sugar and then hot or cold smoked. ...

Wood smoke

Hardwoods are made up mostly of three materials: cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are the basic structural material of the wood cells; lignin acts as a kind of cell-bonding glue. Some softwoods — especially pines and firs — hold significant quantities of resin, which produces a harsh-tasting soot when burned. Because of this, these woods are generally not used for smoking. Beech is a typical temperate zone hardwood For the record label, see Hardwood Records. ... Cellulose as polymer of β-D-glucose Cellulose in 3D Cellulose (C6H10O5)n is a polysaccharide of beta-glucose. ... A hemicellulose can be any of several heteropolymers (matrix polysaccharides) present in almost all cell walls along with cellulose. ... Lignin (sometimes lignen) is a chemical compound (complex, highly cross-linked aromatic polymer) that is most commonly derived from wood and is an integral part of the cell walls of plants, especially in tracheids, xylem fibres and sclereids. ... Drawing of the structure of cork as it appeared under the microscope to Robert Hooke from Micrographia which is the origin of the word cell. Cells in culture, stained for keratin (red) and DNA (green). ... Despite being fairly hard, cedar is a softwood Softwood is the wood from conifers. ... Subgenera Subgenus Strobus Subgenus Ducampopinus Subgenus Pinus See Pinus classification for complete taxonomy to species level. ... FIR may stand for: finite impulse response (a property of some digital filters) far infrared, i. ... Insect trapped in resin. ...

Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of intelocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds like guaiacol, phenol, and syringol, and sweeter scents like the vanilla-scented vanillin and clove-like isoeugenol. Guaiacol is the phenolic compound most responsible for the "smokey" taste, while syringol is the primary contributor to smokey aroma. (Hui 512) Wood also contains small quantities of proteins, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months. Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... This article does not cite any references or sources. ... In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl group (-OH) attached to an aromatic hydrocarbon group. ... Chemical structure of guaiacol Guaiacol, or 2-methoxyphenol, is a natural organic compound with the molecular formula C7H8O2. ... Phenol, also known under an older name of carbolic acid, is a colourless crystalline solid with a typical sweet tarry odor. ... Syringol Syringol, also called 2,6-dimethoxyphenol, 1,3-dimethoxy-2-hydroxybenzene, 2-hydroxy-1,3-dimethoxybenzene, or pyrogallol 1,3-dimethyl ether, is an organic compound. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Vanillin, methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH — about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications. The compounds best demonstrated to have long-term health consequences are the polycyclic aromatic hydrocarbons, or PAHs, many of which are known or suspected carcinogens. Hotter wood fires make more PAHs; hot-burning mesquite produces twice as much as cooler-burning hickory. Space-filling model of the antioxidant metabolite glutathione. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ... The chemical compound formaldehyde (also known as methanal) is a gas with a pungent smell. ... Acetic acid, also known as ethanoic acid, is an organic chemical compound with the formula CH3COOH best recognized for giving vinegar its sour taste and pungent smell. ... The correct title of this article is . ... An illustration of typical polycyclic aromatic hydrocarbons. ... The hazard symbol for carcinogenic chemicals in the Globally Harmonized System. ... Species Many; see text. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ...

Since different species of tree have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 300 and 400 °C (570–750 °F). This is the temperature of the burning wood itself, not of the smoking environment, which sees much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often lowered by soaking the pieces in water before placing them on a fire. General Name, Symbol, Number oxygen, O, 8 Chemical series nonmetals, chalcogens Group, Period, Block 16, 2, p Appearance colorless (gas) very pale blue (liquid) Standard atomic weight 15. ...

Preservation

Salted and smoked (kippered) herring.

Smoke is a decent antimicrobial and antioxidant, but smoke alone is insufficient for preserving food in practice. The main problem is that the smoke compounds adhere only to the outer surfaces of the food; smoke doesn't actually penetrate far into meat or fish. In modern times, almost all smoking is carried out for its flavor, not its preservative qualities. ImageMetadata File history File links Download high resolution version (1600x1200, 623 KB) Summary A kipper is a fish which has been split from tail to head, eviscerated, salted, and smoked. ... ImageMetadata File history File links Download high resolution version (1600x1200, 623 KB) Summary A kipper is a fish which has been split from tail to head, eviscerated, salted, and smoked. ... Kippered herring. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic...

In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying. For some long-smoked foods, the smoking time also served to dry the food. Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection. For oily fish, smoking is especially useful, as its antioxidant properties delay surface fat rancidification. (Interior fat isn't as exposed to oxygen, which is what causes rancidity.) This antioxidant effect could be especially important for salted meats and fish, since salt itself is an oxidant. (Hui 512) Some heavily salted, long-smoked fish could keep without refrigeration for weeks or months. Such heavily-preserved foods usually required a treatment such as boiling in fresh water to make them palatable before eating. Edible salt is mostly sodium chloride (NaCl). ... In polymer chemistry and Process Engineering, curing refers to the toughening or hardening of a polymer material by cross-linking of polymer chains, brought about by chemical additives, ultraviolet radiation or heat. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ... General Name, Symbol, Number oxygen, O, 8 Chemical series nonmetals, chalcogens Group, Period, Block 16, 2, p Appearance colorless (gas) very pale blue (liquid) Standard atomic weight 15. ... An oxidizing agent is a substance that oxidizes another substance in electrochemistry or redox chemical reactions in general. ...

Some smoked foods and drinks

Slices of Pastrami, a smoked and cured beef product.

• Fish
  • Lox
  • Smoked salmon
  • Kippers
• Many pork products are cured and smoked
  • Ham
  • Bacon
• Pastrami, pickled, spiced and smoked beef brisket
• Various sausages
• Traditionally-prepared jerky
• The malt used to make whisky
• Rauchbier
• Lapsang souchong tea leaves are smoked and dried over pine or cedar fires
• Prunes, which are dried plums, can be obtained through smoking
• Wumei are smoked ume fruit
• Chipotles are smoked jalapeño peppers
• Smoked Cheeses, such as smoked gouda
• Smoked salt
• Smoked paprika

Image File history File links Pastrami. ... Image File history File links Pastrami. ... Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Lox can stand for any of several things: Lox (salmon) - a type of salmon produce LOx (oxidizer) - liquid oxygen used as oxidizer in aerospace The Lox - was a Yonkers, NY-based rap trio This is a disambiguation page — a list of articles associated with the same title. ... Smoked salmon is salmon, typically a fillet that has been cured using salt and generally sugar and then hot or cold smoked. ... Kippered herring. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Ham with cloves Technically, ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Look up bacon in Wiktionary, the free dictionary. ... Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... For other uses, see Beef (disambiguation). ... Brisket is a cut of meat from the breast or lower chest. ... Plate with German Wurst (liver, blood and ham sausage) A sausage consists of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, usually packed in a casing. ... Hong Kong style unpackaged beef jerky Jerky is meat which has been cut into strips with the fat trimmed off, marinated in a spiced, salty or sweet liquid for a desired flavor, then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Whisky (Scottish Gaelic: }, or whiskey (Irish: ), refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). ... Rauchbier (German for smoke beer) is a German beer, typically dark in color and smoky in taste. ... Lapsang souchong is a black tea originally from the Zheng Shan part of Mount Wuyi in the Fujian province of China. ... Tea leaves in a Chinese gaiwan. ... Prune has several meanings: A dried plum. ... Plum is also a nickname for British humorist P. G. Wodehouse. ... Binomial name Prunus mume Siebold & Zucc. ... Chipotles (pronounced chee-POHT-lehs) are smoke-dried jalapeño chilis used primarily in Mexican and Mexican-inspired cuisine. ... Binomial name The jalapeño is a small to moderate-size chili pepper that is prized for the warm, burning sensation that it produces in the mouth when eaten. ... The chili pepper, or more simply just chili, is the fruit of species of the plant Capsicum from the nightshade family, Solanaceae. ... There are very few or no other articles that link to this one. ... Country of origin The Netherlands Region, town South Holland, Gouda Source of milk Cows Pasteurized Yes Texture semi-hard Aging time 4-18 months Certification  ?? Gouda is a yellowish Dutch cheese named after the city of Gouda. ... Smoked salt is salt with smoke flavoring. ... Bell peppers come in various shapes and colors, and are used to make paprika. ...

Other home food preservation methods

• Pickling
• Canning
• Drying (food)

Cucumbers gathered for pickling. ... This article does not cite any references or sources. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... It has been suggested that this article or section be merged with Broiling. ... Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... a pressure cooker Pressure cooker redirects here. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... This article does not cite any references or sources. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cucumbers gathered for pickling. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...

References

• McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2.  pp 448-450, "Wood Smoke and Charred Wood"
• Hui, Y.H. (2001). Meat Science and Applications. Marcel Dekker. ISBN. 

Notes

1. ^ McGee p. 767: "Malt whiskies from Scotland's west coast have a unique, smoky flavor that comes from the use of peat fire for drying the malt."

External links

• National Center for Home Food Preservation - How Do I...Cure & Smoke

• Smoked Fish from A to Z