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Topic: Smoking (food)

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In the News (Mon 22 Jul 19)

  Smoking (food) - Wikipedia, the free encyclopedia
Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood.
Meats and fish are the most common smoked foods, though cheeses, vegetables, and incredients used to make beverages such as Scotch whiskey are also smoked.
Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth.
en.wikipedia.org /wiki/Smoking_(food)   (821 words)

 AllRefer.com - pipe smoking (Food And Cooking) - Encyclopedia
The leaves may have been marijuana, which was smoked in Africa and Asia long before the diffusion of tobacco from America in the 16th cent.
The peace pipe, or calumet, was smoked in ceremonies to signify a covenant between tribes.
The hookah of Persia and the narghile of India, both of which filter smoke through water, may have evolved independently from the marijuana-smoking practices among aboriginal groups of S Africa and of central Asia.
reference.allrefer.com /encyclopedia/P/pipesmok.html   (295 words)

 Smoking foods
Smoking foods for preservation was an important technique as early as the eighteenth century, today it is a delicious way to add flavor to a wide variey of foods.
Smoking foods for preservation was an important technique as early as the eighteenth century and was a necessary method prior to refrigeration and canning.
The scientific background of smoking food is a process in which the fat and water-soluble molecules, steam and other particles are released from burning wood and left on the food.
momo.essortment.com /smokingfoods_rjrm.htm   (625 words)

 BBC NEWS | Health | Smoking ban proposed for England
Smoking could be banned in every cafe, restaurant and most pubs in England in four years under plans unveiled by the government on Tuesday.
Smoking will still be allowed in pubs which limit their food sales to snacks such as crisps, rather than prepared meals.
Smoking restrictions will be phased in, with a ban on smoking in NHS and government buildings by 2006, in enclosed public places by 2007, and with the restrictions on smoking in licensed premises introduced by the end of 2008.
news.bbc.co.uk /1/hi/health/4014597.stm   (1062 words)

 Smoking fish.
There are basically two methods of smoking food: on low temperature for a longer period of time, and for less time at a higher temperature.
Do not use the remains of an old decrepit chair to smoke food on, because the wood was probably treated with paint or varnish or other substances that cause unhealthy fumes.
The result is also clearly smoked, but the food has not been conserved, you'll have to treated it as cooked food (keep in the refrigerator, eat within a day or two).
www.coquinaria.nl /english/recipes/smokedfish1.htm   (1443 words)

 FOOD SAFETY FACTS Smoking Meat and Poultry   (Site not responding. Last check: 2007-10-07)
Smoking is slowly cooking food indirectly in the presence of a fire.
And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.
Use a food thermometer to determine the temperature of the meat or poultry.
www.fsis.usda.gov /OA/pubs/facts_smoking.htm   (1037 words)

 This is York | CommuniGate | What is food smoking
Smoking is a combination of drying and creating an environment that discourages bacteria and insects.
The smoke permeates the food, creating a vapour barrier to airborne bacteria and the smell is disliked by most pests.
Again, read everything you can about smoking safely and while some mold on the outside casing of the smoked meat is normal, any foul odors mean that the smoking was not complete and the meat is spoiling.
www.communigate.co.uk /york/yorkshiresmokies/page1.phtml   (657 words)

 Grilling and Smoking Food Safely
Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat.
And once food is on the grill, cook until it reaches a safe temperature as determined with a meat thermometer.
If take-out foods such as fried chicken or barbecued beef will be reheated on the grill, and they won't be eaten within 2 hours of pickup, buy them ahead of time and chill thoroughly.
dwb.unl.edu /Teacher/NSF/C10/C10Links/www.fsis.usda.gov/OA/pubs/grilsmok.htm   (2259 words)

 Grilling and Smoking Food Safely
Smoking is cooking food indirectly in the presence of a fire.
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F allowing harmful bacteria to grow.
Marinade (MAIR-uh-naid) is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.
www.tscl.org /NewContent/100919.asp   (2200 words)

 Smoking Meat and Poultry, NF04-605
food safety education campaign advises adhering to the four steps in preventing foodborne illness throughout the smoking procedure.
Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "danger zone" (the temperatures between 40 and 140°F) where harmful bacteria can multiply.
A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300°F; throughout the cooking process.
ianrpubs.unl.edu /foods/nf605.htm   (1054 words)

 Chemical Causes of Cancer   (Site not responding. Last check: 2007-10-07)
Precursors of N-nitroso compounds in foods include primary amines (methylamine in cheese, pickles, and vegetables, and tyramine or tryptamine in meats and cheeses), secondary amines (dimethylamine in fish and pyrrolidine from many foods), amino acids, aromatic amines (N-methyl-aniline in cheese), guanidines (creatine in meat), and ureas (citrulline in fruits and vegetables).
For example, aflatoxins could be regarded as natural carcinogenic toxins, but their levels in foods are influenced by improper harvesting and storage practices of man. Likewise, the nitrosamines in cured meats and those previously produced in beer are the result of added nitrites and gas-flame drying of malts, respectively.
The food mutagen BP is known to induce K-ras codon 12 mutations in 100% of mouse lung tumors examined; DEN induced codon 61 mutations in 42% of mouse liver tumors; urethane also induced these mutations in almost all mouse skin tumors examined.
class.fst.ohio-state.edu /FST201/lectures/IFTCa.html   (10710 words)

 Alaska's Smoking Law
If the person in charge designated a smoking area, he or she must protect your health by ensuring that you are not exposed to second-hand smoke.
If you designate a smoking area, you must make reasonable accommodations to protect the health of nonsmokers who use the place or vehicle by separation, partition or ventilation that ensures that nonsmokers in the place or vehicle are not subject to second-hand smoke from smokers.
Anyone who observes someone smoking in a prohibited area or notices that signs are not posted in a required area may report the violation to DEC. Completion of an affidavit and agreement to appear in court may be required.
www.dec.state.ak.us /eh/fss/consumers/smokinglaw.htm   (1366 words)

 Smoking (food) - InfoSearchPoint.com   (Site not responding. Last check: 2007-10-07)
Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a (usually wood) fire.
"Hot smoking" is typically a several-hours-long process that can be used to fully cook raw meats or fish, while "cold-smoking" is an hours- or days-long process that is generally used to preserve or flavor foods (usually meats or fish, but sometimes cheeses, vegetables, fruits, and even beer).
Hickory and mesquite wood are commonly used for smoking.
www.infosearchpoint.com /display/Smoking_(food)   (158 words)

 Observational Survey of Smoking Provisions in Food Service Establishments --- Southeast Health District, Georgia, 2001   (Site not responding. Last check: 2007-10-07)
This report summarizes an observational survey of smoking provisions in food service establishments of Georgia's Southeast Health District in 2001, which found that although 69.4% (506) of all surveyed establishments were completely smoke free, the remaining establishments failed to provide several physical modifications designed to minimize ETS exposure.
Provisions included clear display of signs designating smoking and nonsmoking areas, nonadjacent smoking and nonsmoking sections, barriers between smoking and nonsmoking sections, separate ventilation systems for smoking and nonsmoking sections, and the exclusion of common-use areas from the smoking section.
Of the 729 inspected and surveyed establishments with indoor seating, 506 (69.4%) had a nonsmoking policy, 163 (22.3%) accommodated both smoking and nonsmoking patrons with separate sections, and 61 (8.4%) accommodated both smoking and nonsmoking patrons but did not have separate smoking and nonsmoking sections (Table 1).
www.cdc.gov /mmwr/preview/mmwrhtml/mm5214a3.htm   (1245 words)

 The Quit Smoking Right Now Guaranteed Program Stop Smoking
While every other quit smoking program is focused on helping you fight off false cravings for nicotine, hundreds of thousands of people who are sincere about quitting are sadly spending millions of dollars buying up expensive pills, patches, inhalers, supplements and gums in a losing battle to save their own lives.
The last part of 2003 and the beginning of 2004 was very stressful for me. My mother was hospitalized for 3 long months with appendicitis, a broken foot from falling down when the rupture occurred and complications resulting from the toxins being released into her 80+ year-old body.
In January, my mother was thankfully released but my daughter was hospitalized again and then my aunt suffered a massive stroke just hours from being transported to the nursing home that I and her step daughter carefully chose for her, and near the end it became a matter of my almost living in the hospital.
www.quitsmokingrightnow.com   (4827 words)

 WI Rapids Daily Tribune - Smoking survey food for thought   (Site not responding. Last check: 2007-10-07)
Among the 423 people who participated, 57 percent were strongly or somewhat in favor of bans on restaurant smoking - more than twice the 26 percent who were strongly or somewhat opposed, according to survey organizers from the Tobacco Free Coalition of Wood County.
If respondents weren't blowing smoke, that means restaurants actually would gain business after a smoking ban, not lose profits as feared.
When you allow smoking, you are catering to fewer than one-fourth of your customers at the expense of everyone else.
www.wisinfo.com /dailytribune/wrdtopinion/287355861174888.shtml   (583 words)

 Food Poisoning and Food Hygiene Part 2 - Old's Place   (Site not responding. Last check: 2007-10-07)
Bacteria that cause food poisoning will be invisible, the appearance, smell and taste of the food is generally unaltered.
istorically food was smoke-cured for preservation and the curing and smoking process were a lot more heavily applied than they are in the present day, when smoking is more concerned with texture and flavour.
Cold smoking temperatures are not high enough to kill bacteria and correct food handling is essential if this method of smoking is utilized.
susan.rminor.com /forums/showthread.php?t=7   (2962 words)

 Scotsman.com News - Health - England to ban smoking where food is served   (Site not responding. Last check: 2007-10-07)
THE government is today expected to announce plans for a ban on smoking in all workplaces and anywhere serving food in England and Wales.
The move is thought to be included in the biggest public health shake-up in years, with smoking, junk food and sexual health in its sights.
The ban on smoking is expected to apply to most pubs, restaurants, cafés, offices and factories, but pubs that serve bought-in food such as sandwiches could escape the ban.
news.scotsman.com /health.cfm?id=1321012004   (544 words)

 FORCES International -  STRAIGHTENING UP EATERS: Health before liberty
Lockyer's ostensible pretext for suing the food industry is that Proposition 65, the voter-approved initiative that requires warnings when people are exposed to known carcinogens or toxic chemicals, requires the food processors to clearly label their products as carcinogenic.
The food groups that made up the old pyramid have been airbrushed out of the design rendering it useless to all but those trained in the arts of physiology and nutrition.
The wars on fat, smoking, alcohol are fueled by the huge multi-national pharmaceutical corporations and fanned by the massive health bureaucracies ever on the lookout to find ways to justify their inflated workforces and enormous drain on public coffers.
www.forces.org /articles/eaters/eaters.htm   (9061 words)

 Brown and Forrest Smoked Eels, Salmon, Trout, Meats
Smoking over wood fires is a skill, no control panel, just a draught control, just you and the fire!
Early man probably discovered that the meat or fish he hung from the roof of the cave out of the way of the animals tasted better, lasted longer when exposed to the smoke of his fires.
While there is no history of smoking eel in Somerset, there is a long tradition of eel consumption.
www.smokedeel.co.uk /history-smoking-food.htm   (709 words)

 Smoking (food) - Gurupedia
cooking, or seasoning food by exposing it for long periods of time to the smoke from a (usually wood) fire.
"Hot smoking" is typically a several-hours-long process that can be used to fully cook raw meats or fish, while "cold-smoking" is an hours- or days-long process that is generally used to preserve or flavour foods (usually meats or fish, but sometimes
The fuel used for smoking may contain flavoring adjuncts.
www.gurupedia.com /s/sm/smoking_(food).htm   (165 words)

 Tips for Smoking and Barbecue
Smoke meat can be ribbed additionally with garlic on both sides and has to remain in the refrigerator between 2 and 3 days.
Remove smoke compartment and baffle plate from the smoker (unit 2) and place it on top of the eel substructure (unit 3) or barbecue-smoker (unit 1).
The other food has to be placed on the second grid, the grid has to be pushed into place and the door has to be closed.
www.raeucheroefen.de /tippse.html   (1175 words)

 Food Safety For Outdoor Cookouts
Smoking: Smoking is cooking food indirectly in the presence of a fire.
If take-out foods such as fried chicken or barbecued beef will be reheated on the grill, and the food will not be eaten within two hours of pickup, buy them ahead of time and chill thoroughly.
Smoking can require up to eight hours, depending on the meat’s size and the outdoor air temperature.
hgic.clemson.edu /factsheets/HGIC3543.htm   (1302 words)

 Smoking Food
The basics for smoking food are right here: how it works, how to set up a smoker, tips, and more.
Smoking uses low temperatures, 180 to 220 degrees F, and long cooking times to cook and flavor foods.
Wet smoking, or water smoking, is more commonly employed and uses a pan of water to maintain moisture and tenderness.
www.bhg.com /bhg/story.jhtml?storyid=/templatedata/bhg/story/data/10372.xml&catref=cat1090058   (585 words)

 Tokyo Food Page Listings - Non Smoking Restaurants
Because restaurant "no smoking" sections vary in terms of effectiveness and seat availability, this directory covers only restaurants that are fully no-smoking.
The food is spicy and authentic, with plenty of original dishes to show off the chef's talents.
Mediterranean-inspired foods and drink from Spain, Italy, Greece and Morocco, from TY Harbor chef David Chiddo.
www.bento.com /r-nosm.html   (1163 words)

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