On food and cooking the science and lore of the kitchen ( PDFDrive ) 347
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.8 KB, 2 trang )
enclosure as the wood, and therefore cooks
whileit’ssmoked.Thiswillgiveitamoreor
less firm, dry texture, depending on the
temperature (usually between 130 and
180ºF/55–80ºC) and time involved, and can
killmicrobesthroughoutthemeat,notjuston
the surface. (Barbecuing is a form of hot
smoking;seep.157.)Whenitiscold-smoked,
the meat is held in an unheated chamber
through which smoke is passed from a
separatefirebox.Thetextureofthemeat,and
any microbes within it, are relatively
unaffected. The cold-smoking chamber may
beaslowas32ºF/0ºCbutmoreusuallyranges
between 60 and 80ºF/15–25ºC. Smoke vapors
are deposited onto the meat surface as much
as seven times faster in hot smoking;
however, cold-smoked meats tend to
accumulate higher concentrations of the
sweet-spicyphenoliccomponentsandsomay
have a finer flavor. (They also tend to
accumulate more possible carcinogens.) The
humidity of the air also makes a difference;
smoke vapors are deposited most efficiently
onto moist surfaces, so “wet” smoking has a
strongereffectinashortertime.
FermentedMeats:
CuredSausages
Milkistransformedintolong-keepingand
flavorfulcheesebyremovingsomeofits
moisture,saltingit,andencouragingharmless
microbestogrowinandacidifyit:andmeat
canbebetreatedinmuchthesamewaytothe
sameeffect.Therearemanydifferentkindsof
sausage,orre-formedmassesofchopped,
saltedmeat(p.169).Fermentedsausagesare
themostflavorfulthankstobacteriathat
breakdownblandproteinsandfatsinto
smaller,intenselysavoryandaromatic
molecules.
Fermentedsausagesprobablydevelopedin
prehistorictimesfromthepracticeofsalting
