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124 relations: Acetic acid, Akita Prefecture, Alder, Antioxidant, Apple, Arbroath smokie, Bacon, Bakkwa, Barley, Beech, Beef, Beer, Biomass, Bloater (herring), Braising, Brisket, Browning (partial cooking), Buckling, Canning, Capsicum, Caramelization, Carbonyl group, Caveman, Cell (biology), Cellulose, Central Science Laboratory, Cherry, Chicken as food, Chipotle, Clove, Corncob, Curing (food preservation), Daikon, Eel, Egg, Egg as food, Europe, Fir, Food drying, Food preservation, Formaldehyde, Gouda cheese, Gruyère cheese, Guaiacol, Haddock, Ham, Ham hock, Hardwood, Hazard analysis and critical control points, Hemicellulose, ..., Hickory, Hurdle technology, Iceland, Isoeugenol, Jalapeño, Japan, Jerky, Kansas City Barbeque Society, Kipper, Lapsang souchong, Leptospermum scoparium, Lignin, Liquid smoke, List of dried foods, List of sausage dishes, List of sausages, List of smoked foods, Mackerel, Malt, Maple, Mesquite, New Zealand, North America, Nut (fruit), Oak, On Food and Cooking, Oncorhynchus, Oxygen, Paprika, Pastrami, Peat, Pecan, Pellicle (cooking), PH, Phenol, Phenols, Pickling, Pine, Plum, Polycyclic aromatic hydrocarbon, Pork, Pork chop, Propane, Protein, Prune, Prunus mume, Rancidification, Resin, Rice, Salmon as food, Sausage, Scallop, Seasoning, Smoked beer, Smoked cheese, Smoked egg, Smoked fish, Smoked meat, Smoked salmon, Smoked salt, Smokehouse, Softwood, Steak, Sugar, Syringol, Tea, Tofu, Traditional Grimsby smoked fish, Turkey as food, Vanilla, Vanillin, Whisky, Windward and leeward, Wok. Expand index (74 more) »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Akita Prefecture
is a prefecture located in the Tōhoku region of Japan.
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Alder
Alder is the common name of a genus of flowering plants (Alnus) belonging to the birch family Betulaceae.
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Antioxidant
Antioxidants are molecules that inhibit the oxidation of other molecules.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Arbroath smokie
The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland.
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Bacon
Bacon is a type of salt-cured pork.
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Bakkwa
Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Beech
Beech (Fagus) is a genus of deciduous trees in the family Fagaceae, native to temperate Europe, Asia, and North America.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Biomass
Biomass is an industry term for getting energy by burning wood, and other organic matter.
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Bloater (herring)
Bloaters are a type of whole cold-smoked herring.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal.
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Browning (partial cooking)
Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
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Buckling
In science, buckling is a mathematical instability that leads to a failure mode.
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Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
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Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
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Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
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Carbonyl group
In organic chemistry, a carbonyl group is a functional group composed of a carbon atom double-bonded to an oxygen atom: C.
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Caveman
A caveman is a stock character representative of primitive man in the Paleolithic.
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Cell (biology)
The cell (from Latin cella, meaning "small room") is the basic structural, functional, and biological unit of all known living organisms.
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Cellulose
Cellulose is an organic compound with the formula, a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units.
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Central Science Laboratory
The Central Science Laboratory (CSL) was an executive agency of the UK government branch, the Department for Environment, Food and Rural Affairs (DEFRA).
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Cherry
A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chipotle
A chipotle, or chilpotle, which comes from the Nahuatl word chilpoctli (meaning "smoked chili"), is a smoke-dried jalapeño.
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Corncob
A corncob, also called cob of corn, is the central core of an ear of maize (Zea mays ssp. mays).
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Curing (food preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites,.
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Daikon
, also known by many other names depending on context, is a mild-flavored winter radish (Raphanus sativus variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, root.
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Eel
An eel is any ray-finned fish belonging to the order Anguilliformes, which consists of four suborders, 20 families, 111 genera and about 800 species.
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Egg
An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own; at which point the animal hatches.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fir
Firs (Abies) are a genus of 48–56 species of evergreen coniferous trees in the family Pinaceae.
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Food drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated).
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Formaldehyde
No description.
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Gouda cheese
Gouda (Goudse kaas "cheese from Gouda"), is a mild, yellow cheese made from cow's milk.
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Gruyère cheese
Gruyère (or;, German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland.
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Guaiacol
Guaiacol is a naturally-occurring organic compound with the formula C6H4(OH)(OCH3), first isolated by Otto Unverdorben in 1826.
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Haddock
The haddock (Melanogrammus aeglefinus) is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus Melanogrammus.
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Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
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Ham hock
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg.
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Hardwood
Hardwood is wood from dicot trees.
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Hazard analysis and critical control points
Hazard Analysis and Critical Control Points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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Hemicellulose
A hemicellulose (also known as polyose) is any of several heteropolymers (matrix polysaccharides), such as arabinoxylans, present along with cellulose in almost all plant cell walls.
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Hickory
Hickory is a type of tree, comprising the genus Carya (κάρυον, káryon, meaning "nut").
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Hurdle technology
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled.
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Iceland
Iceland is a Nordic island country in the North Atlantic, with a population of and an area of, making it the most sparsely populated country in Europe.
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Isoeugenol
Isoeugenol is a phenylpropene, a propenyl-substituted guaiacol.
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Jalapeño
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum.
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Japan
Japan (日本; Nippon or Nihon; formally 日本国 or Nihon-koku, lit. "State of Japan") is a sovereign island country in East Asia.
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Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage.
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Kansas City Barbeque Society
Kansas City Barbeque Society is a competitive cooking organization founded in 1985 by Carolyn and Gary Wells and Rick Welch.
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Kipper
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).
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Lapsang souchong
Lapsang souchong, sometimes referred to as smoked tea (熏茶), is a black tea (Camellia sinensis) originally from the mountainous Wuyi region in the Chinese province of Fujian.
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Leptospermum scoparium
Leptospermum scoparium, commonly called mānuka, manuka, manuka myrtle, New Zealand teatree, broom tea-tree, or just tea tree, is a species of flowering plant in the myrtle family Myrtaceae, native to Australia and New Zealand.
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Lignin
Lignin is a class of complex organic polymers that form important structural materials in the support tissues of vascular plants and some algae. Lignins are particularly important in the formation of cell walls, especially in wood and bark, because they lend rigidity and do not rot easily. Chemically, lignins are cross-linked phenolic polymers.
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Liquid smoke
Liquid smoke is a water-soluble yellow to red liquid used for flavoring.
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List of dried foods
This is a list of notable dried foods.
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List of sausage dishes
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish.
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List of sausages
This is a list of notable sausages.
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List of smoked foods
This is a list of smoked foods.
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Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae.
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Malt
Malt is germinated cereal grains that have been dried in a process known as "malting".
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Maple
Acer is a genus of trees or shrubs commonly known as maple.
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Mesquite
Mesquite is a common name for several plants in the genus Prosopis, which contains over 40 species of small leguminous trees.
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New Zealand
New Zealand (Aotearoa) is a sovereign island country in the southwestern Pacific Ocean.
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North America
North America is a continent entirely within the Northern Hemisphere and almost all within the Western Hemisphere; it is also considered by some to be a northern subcontinent of the Americas.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Oak
An oak is a tree or shrub in the genus Quercus (Latin "oak tree") of the beech family, Fagaceae.
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On Food and Cooking
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition.
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Oncorhynchus
Oncorhynchus is a genus of fish in the family Salmonidae; it contains the Pacific salmon and Pacific trout.
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Oxygen
Oxygen is a chemical element with symbol O and atomic number 8.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Pastrami
Pastrami (pastırma, Romanian: pastramă, Bulgarian: пастърма) is a meat product usually made from beef, and sometimes from pork, mutton, or turkey.
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Peat
Peat, also called turf, is an accumulation of partially decayed vegetation or organic matter that is unique to natural areas called peatlands, bogs, mires, moors, or muskegs.
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Pecan
The pecan (Carya illinoinensis) is a species of hickory native to Mexico and the Southern United States.
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Pellicle (cooking)
A pellicle is a skin or coating of proteins on the surface of meat, fish or poultry, which allow smoke to better adhere to the surface of the meat during the smoking process.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phenol
Phenol, also known as phenolic acid, is an aromatic organic compound with the molecular formula C6H5OH.
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Phenols
In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl group (—OH) bonded directly to an aromatic hydrocarbon group.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pine
A pine is any conifer in the genus Pinus,, of the family Pinaceae.
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Plum
A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).
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Polycyclic aromatic hydrocarbon
Polycyclic aromatic hydrocarbons (PAHs, also polyaromatic hydrocarbons or polynuclear aromatic hydrocarbons) are hydrocarbons—organic compounds containing only carbon and hydrogen—that are composed of multiple aromatic rings (organic rings in which the electrons are delocalized).
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pork chop
A pork chop, like other meat chops, is a loin cut taken perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra.
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Propane
Propane is a three-carbon alkane with the molecular formula C3H8.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Prune
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum.
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Prunus mume
The Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus.
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Rancidification
Rancidity is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odor, which may be described as rancidity.
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Resin
In polymer chemistry and materials science, resin is a "solid or highly viscous substance" of plant or synthetic origin that is typically convertible into polymers.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Salmon as food
Salmon is a popular food.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Scallop
Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks in the taxonomic family Pectinidae, the scallops.
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Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
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Smoked beer
Smoked beer (Rauchbier) is a type of beer with a distinctive smoke flavour imparted by using malted barley dried over an open flame.
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Smoked cheese
Smoked cheese is any cheese that has been specially treated by smoke-curing.
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Smoked egg
Smoked egg is a food that involves the smoking of eggs and fish eggs.
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Smoked fish
Smoked fish is fish that has been cured by smoking.
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Smoked meat
Smoked meat is a method of preparing red meat (and fish) which originates in prehistory.
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Smoked salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
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Smoked salt
Smoked salt is an aromatic salt smoked with any number of select bark free woods for up to 14 days.
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Smokehouse
A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke.
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Softwood
Scots Pine, a typical and well-known softwood Softwood is wood from gymnosperm trees such as conifers.
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Steak
A steak is a meat generally sliced across the muscle fibers, potentially including a bone.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Syringol
Syringol is a naturally occurring aromatic organic compound.
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Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Traditional Grimsby smoked fish
Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England.
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Turkey as food
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys.
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Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
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Vanillin
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3.
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Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash.
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Windward and leeward
Windward is the direction upwind from the point of reference, alternatively the direction from which the wind is coming.
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Wok
A wok (from Cantonese: 鑊) is a versatile round-bottomed cooking vessel, originating from China.
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References
[1] https://en.wikipedia.org/wiki/Smoking_(cooking)
