Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Smoking_(cooking)> ?p ?o. }
Showing items 1 to 40 of
40
with 100 items per page.
- Smoking_(cooking) abstract "Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.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 fuels 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 whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.".
- Smoking_(cooking) thumbnail Porksmoke1.jpg?width=300.
- Smoking_(cooking) wikiPageExternalLink cure_smoke.html.
- Smoking_(cooking) wikiPageID "52995".
- Smoking_(cooking) wikiPageRevisionID "602465808".
- Smoking_(cooking) hasPhotoCollection Smoking_(cooking).
- Smoking_(cooking) subject Category:Barbecue.
- Smoking_(cooking) subject Category:Cooking_techniques.
- Smoking_(cooking) subject Category:Food_preservation.
- Smoking_(cooking) subject Category:Smoking_(cooking).
- Smoking_(cooking) comment "Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent.".
- Smoking_(cooking) label "Affumicatura".
- Smoking_(cooking) label "Ahumado".
- Smoking_(cooking) label "Defumação".
- Smoking_(cooking) label "Fumage".
- Smoking_(cooking) label "Roken (voedsel)".
- Smoking_(cooking) label "Räuchern".
- Smoking_(cooking) label "Smoking (cooking)".
- Smoking_(cooking) label "Wędzenie".
- Smoking_(cooking) label "Копчение".
- Smoking_(cooking) label "熏".
- Smoking_(cooking) label "燻製".
- Smoking_(cooking) sameAs Uzení.
- Smoking_(cooking) sameAs Räuchern.
- Smoking_(cooking) sameAs Ahumado.
- Smoking_(cooking) sameAs Ketze.
- Smoking_(cooking) sameAs Fumage.
- Smoking_(cooking) sameAs Pengasapan.
- Smoking_(cooking) sameAs Affumicatura.
- Smoking_(cooking) sameAs 燻製.
- Smoking_(cooking) sameAs 훈제.
- Smoking_(cooking) sameAs Roken_(voedsel).
- Smoking_(cooking) sameAs Wędzenie.
- Smoking_(cooking) sameAs Defumação.
- Smoking_(cooking) sameAs m.0dxnx.
- Smoking_(cooking) sameAs Q193713.
- Smoking_(cooking) sameAs Q193713.
- Smoking_(cooking) wasDerivedFrom Smoking_(cooking)?oldid=602465808.
- Smoking_(cooking) depiction Porksmoke1.jpg.
- Smoking_(cooking) isPrimaryTopicOf Smoking_(cooking).