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Smoked Salt
Smoked salt is an aromatic Salt#Edible salt, salt Smoking (cooking), smoked with any number of select bark free woods for up to 14 days. The kind of wood used for smoking impacts the flavor, which can range from subtle to bold or even sweet. The most common choices are alder, apple tree, apple wood, hickory, mesquite, and oak. Infused smoked salts like smoked bacon chipotle sea salt are very popular because of their dynamic Flavor (taste), flavor profiles. Smoked salt is used to enhance the inherent flavors of a dish, while also imparting a smoke, smoky taste. It is suitable for vegetarians, often acting as a replacement for bacon crumbles. Smoked salt differs from smoke-flavored salt, as the latter contains a smoke-flavored additive, and is not classified as a natural salt product. See also * List of smoked foods Edible salt Smoked food {{ingredient-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wood
Wood is a structural tissue/material found as xylem in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulosic fibers that are strong in tension and embedded in a matrix of lignin that resists compression. Wood is sometimes defined as only the secondary xylem in the stems of trees, or more broadly to include the same type of tissue elsewhere, such as in the roots of trees or shrubs. In a living tree, it performs a mechanical-support function, enabling woody plants to grow large or to stand up by themselves. It also conveys water and nutrients among the leaves, other growing tissues, and the roots. Wood may also refer to other plant materials with comparable properties, and to material engineered from wood, woodchips, or fibers. Wood has been used for thousands of years for fuel, as a construction material, for making tools and weapons, furniture and paper. More recently it emerged as a feedstock for the production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alder
Alders are trees of the genus ''Alnus'' in the birch family Betulaceae. The genus includes about 35 species of monoecious trees and shrubs, a few reaching a large size, distributed throughout the north temperate zone with a few species extending into Central America, as well as the northern and southern Andes. Description With a few exceptions, alders are deciduous, and the leaves are alternate, simple, and serrated. The flowers are catkins with elongate male catkins on the same plant as shorter female catkins, often before leaves appear; they are mainly wind-pollinated, but also visited by bees to a small extent. These trees differ from the birches (''Betula'', another genus in the family) in that the female catkins are woody and do not disintegrate at maturity, opening to release the seeds in a similar manner to many conifer cones. The largest species are red alder (''A. rubra'') on the west coast of North America, and black alder (''A. glutinosa''), native to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Tree
An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are cultivated worldwide. The tree originated in Central Asia, where its wild ancestor, '' Malus sieversii'', is still found. Apples have been grown for thousands of years in Eurasia before they were introduced to North America by European colonists. Apples have cultural significance in many mythologies (including Norse and Greek) and religions (such as Christianity in Europe). Apples grown from seeds tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hickory
Hickory is a common name for trees composing the genus ''Carya'', which includes 19 species accepted by ''Plants of the World Online''. Seven species are native to southeast Asia in China, Indochina, and northeastern India (Assam), and twelve are native to North America. A number of hickory species are used for their edible nuts or for their wood. Etymology The name "hickory" derives from a Native American languages, Native American word in an Algonquian languages, Algonquian language (perhaps Powhatan language, Powhatan). It is a shortening of ''pockerchicory'', ''pocohicora'', or a similar word, which may be the name for the hickory tree's nut, or may be a plant milk, milky drink made from such nuts. The genus name ''Carya'' is , ''káryon'', meaning "nut (fruit), nut". Description Hickories are temperate forest, temperate to tropical and subtropical moist broadleaf forests, subtropical forest trees with pinnation, pinnately compound leaves and large nut (fruit), nuts. Most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesquite
Mesquite is a common name for some plants in the genera ''Neltuma'' and '' Strombocarpa'', which contain over 50 species of spiny, deep-rooted leguminous shrubs and small trees. They are native to dry areas in the Americas. Until 2022, these genera were traditionally included in a broad view of the genus '' Prosopis'', but that genus is now restricted to a few species native to the Old World. Mesquites have extremely long roots to seek water from very far under ground. As they are legumes, mesquites are one of the few sources of fixed nitrogen in the desert habitat. The trees bloom from spring to summer. They often produce fruits known as "pods". Mesquites are able to grow up to tall, depending on site and climate. They are deciduous and depending on location and rainfall have either deep or shallow roots. Mesquites are considered long-lived because of the low mortality rate after the dicotyledonous stage and juveniles are also able to survive in conditions with low light and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipotle
A chipotle ( , ), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in different forms, such as ''chipotles en adobo'' (stewed in adobo sauce). Production Jalapeño pepper (''Capsicum annuum'') is one of the most typical ingredients of Mexican cuisine. This chili pepper is consumed at the rate of 7–9 kg per year, per capita. It is mostly consumed fresh but also in different forms, such as pickled, dried, and smoked. Jalapeño varieties differ in size and heat. Typically, a grower passes through a jalapeño field, picking the unripe, green jalapeños for the market. Jalapeños are green for most of the season, but in the fall, which is the end of the growing season, they naturally ripen and turn bright red. In Mexico and the United States, there is a growing market for ripe red jalapeños (the last stage of ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Salt
Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea salt has been dated to prehistoric times. Composition Commercially available sea salts on the market today vary widely in their chemical composition. Although the principal component is sodium chloride, the remaining portion can range from less than 0.2 to 22% of other salts. These are mostly calcium, potassium, and magnesium salts of chloride and sulfate with substantially lesser amounts of many trace elements found in natural seawater. Though the composition of commercially available salt may vary, the ionic composition of natural saltwater is relatively constant. Historical production Sea salt is mentioned in the Vinaya Pitaka, a Buddhist scripture compiled in the mid-5th century BC. The principle of production is evaporation of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor (taste)
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoke
Smoke is an aerosol (a suspension of airborne particulates and gases) emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwanted by-product of fires (including stoves, candles, internal combustion engines, oil lamps, and fireplaces), but may also be used for pest control ( fumigation), communication ( smoke signals), defensive and offensive capabilities in the military ( smoke screen), cooking, or smoking (tobacco, cannabis, etc.). It is used in rituals where incense, sage, or resin is burned to produce a smell for spiritual or magical purposes. It can also be a flavoring agent and preservative. Smoke inhalation is the primary cause of death in victims of indoor fires. The smoke kills by a combination of thermal damage, poisoning and pulmonary irritation caused by carbon monoxide, hydrogen cyanide and other combustion products. Smoke is an aerosol (or mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
