This note defines the term hot smoking, gives a general description of the process and the equipment used, and then gives specific recipes for all the hot smoked fish products encountered in the UK industry
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meyakahyifa
Thank you ket wala dyan hinahanap kong sagot. : )
Basically, cold smoking imparts a flavour to your food, but doesn't fully cook it; hot smoking means you are cooking and flavouring at the same time. “The reason behind cold smoking is preservation by drying and also the smoke particles are antibacterial."
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Answer:
This note defines the term hot smoking, gives a general description of the process and the equipment used, and then gives specific recipes for all the hot smoked fish products encountered in the UK industry
Answer:
Basically, cold smoking imparts a flavour to your food, but doesn't fully cook it; hot smoking means you are cooking and flavouring at the same time. “The reason behind cold smoking is preservation by drying and also the smoke particles are antibacterial."