Will Ray Poradie kníh (chronologicky)

Smoking is a cooking technique that imparts a smoky flavor to meat and other foods over an open fire, using wood chips to enhance taste. Unlike drying, smoking not only flavors but also slightly preserves foods like hams, pork roasts, bacon, beef briskets, poultry, salmon, herring, and oysters. Hot smoking combines cooking and smoking, where the temperature is carefully controlled to cook the meat thoroughly. To retain moisture during smoking, meats, poultry, and fish are often brined in a saltwater solution. Home hot smoking is typically done using a smoker, a specially designed outdoor cooker, though it can also be achieved in a covered outdoor grill with a water drip pan. Wood chips are placed on burning charcoal to create smoke. Alternatively, liquid smoke can be used to flavor fish and meat, offering the advantage of precise control over the smoke flavor and immediate taste impact. Since hot smoking is a cooking method, ensuring the safe handling of meat, poultry, and fish is crucial for food safety.