World Library  
Flag as Inappropriate
Email this Article

List of smoked foods

Article Id: WHEBN0042208759
Reproduction Date:

Title: List of smoked foods  
Author: World Heritage Encyclopedia
Language: English
Subject: List of sausage dishes, Ham, List of sausages, Barbecue, Smoking (cooking)
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

List of smoked foods

This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering 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 ingredients used to make beverages such as beer,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list.

Smoked foods

Beverages

Schlenkerla Rauchbier, a smoked beer, straight from the cask

Cheeses

Smoked Gouda cheese
Some varieties of Wensleydale cheese are smoked

Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.

Desserts

Fish

Hot-smoked chum salmon
Traditional Grimsby smoked fish, prepared with haddock. Cod is also used in this product, which has Protected Geographical Indication status in the European Union.
Kippered "split" herring

Smoked fish is fish that has been cured by smoking. This was originally done as a preservative.

Seafood

Meats

Smoke cured bacon, then cooked with additional hickory smoke
Smoked eggs: pickled and smoked quail eggs at a restaurant
Kassler served with sauerkraut
Zhangcha duck is a dish of Szechuan cuisine prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant.

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

  • Bacon – a meat product prepared from a pig and usually cured,[13][14] some versions are also smoked for preservation or to add flavor.

Hams

Sausages

Smoked Chinese sausage from Harbin
Raw knipp

Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Many types and varieties of sausages are smoked to help preserve them and to add flavor.

Spices

Other

See also

In cuisines

References

  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."
  2. ^ Beer, by Michael Jackson, published 1998, pp.150-151
  3. ^ The New Irish Table: 70 Contemporary Recipes - Margaret M. Johnson. p. 17.
  4. ^ Footprint Ireland - Pat Levy, Sean Sheehan
  5. ^ American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who ... - Clark Wolf
  6. ^ Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion - Kelly Jaggers. p. 104.
  7. ^ Europa - Press Releases - Press Release - Commission Approves The Registration Of Agricultural And Food Products
  8. ^ Great Chicken Dishes. p. 165.
  9. ^
  10. ^
  11. ^
  12. ^ Anguilla mossambica at www.fishbase.org.
  13. ^
  14. ^
  15. ^ The Big Apple May Never Be Known as the Big Sparerib, but It’s Smokin’ - New York Times
  16. ^ I ate horse ass in Kazakhstan Vice
  17. ^

External links

  • Media related to at Wikimedia Commons
  • Media related to at Wikimedia Commons
  • Media related to at Wikimedia Commons
  • Media related to at Wikimedia Commons
  • Media related to at Wikimedia Commons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.