Smoking (Food Preparation)
Query URLs
https://term.museum-digital.de/md-de/tag/89013
- Note
- "Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
In Europe, alder 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 biomass 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." - (en.wikipedia.org 26.12.2020)
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Schwarzen Küche - Ofentür
In dieser Küche befand sich...
Object information
Image: Heimatmuseum Glindow - CC BY-NC-SA -
Schwarzer Räucherofen
Räucherofen im ersten Stock...
Object information
Image: Volkskunde- und Freilichtmuseum Roscheider Hof - CC0 -
Gaffel (Gaffeltange)
Gaffel (gegabelte Stange) zum...
Object information
Image: Drilandmuseum - CC BY-NC-SA -
Räucherapparat
Sehr gut erhaltener Leipt...
Object information
Image: Deutsches Landwirtschaftsmuseum Schloss Blankenhain - CC BY-NC-SA -
Das Rauchhaus Varrel
Das Rauchhaus Varrel...
Object information
Image: Kreismuseum Syke - CC BY-NC-SA
References
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