However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers: the history of smoking, the selection of raw materials, brining, the practice of smoking at home and for the business concern, smoke ovens and other equipment, setting up a smoking business, finance, marketing, hygiene and environmental matters, packaging and labelling and do's and don'ts.
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He joined her business, designed her first smoker, and for the past 12 years she has made food smokers, large and small, for commercial and home use. It's been a learning process from the start, including a Churchill Fellowship award to study food smoking in Europe. Besides providing all the information required for home and commercial smoking, she also discusses some of the practices in the smoking industry which are not so easily sussed out if you're a consumer viewing the label of an expensive smoked food.
What is smoking? What's the difference between hot and cold smoking. Why are some smoked foods wet and flabby while others are dry and firm? The food may be hygienically squeaky-clean, but why does some taste so much better than others?
The process is simple. Hardwood sawdust or chippings are allowed to smoulder at a low temperature, releasing aromatic acetates and aldehydes in a pale vapour. When this settles on food which has been brined in salt, the chemicals in the vapour combine with the salt, and the resulting compounds travel through the food. The process alters both its colour and flavour.
In the days when food was smoked in the autumn to last the winter, all the moisture in the food would have been removed, making a hard and non-perishable product which had to be soaked in water before use. But smoking is no longer a means of long-term preservation but a way of adding flavour to food.
The surface of the food becomes very dark-coloured, and the smoke flavour only penetrates the surface area near the skin. While this is a more usual method in countries which smoke large quantities of eels and herring, such as Germany and Holland, the Scottish smokie is a different kind of hot-smoked product. The raw, salted fish is subjected to smoke and heat which cooks the fish through, and again the smoke flavour does not penetrate to the centre of the fish. They will produce cooked foods which are more like barbecued food. Write a review Rate this item: 1 2 3 4 5.
Preview this item Preview this item. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers the history of smoking, selection of raw materials, brining, the practice of smoki.
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Read more Find a copy online Links to this item Click here for more information. Allow this favorite library to be seen by others Keep this favorite library private. Find a copy in the library Finding libraries that hold this item The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. Reviews User-contributed reviews Add a review and share your thoughts with other readers.
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