Gathers the preservation and flavoring methods that expose food to smoke from burning or smoldering material, including cold smoking and hot smoking. A method belongs here when its own cited article describes treating food with smoke. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
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Smoking Foods
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Smoking, cooking (Wikipedia)
WikipediaHas Member: Cold Smoking, Lead paragraph
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
Has Member: Hot Smoking, Lead paragraph
Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood.
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