Home smoking basics : for meat, fish, and poultry / Cooking (Smoked foods) Cooking (Meat) Smoked foods.
Sartor, Maria.,
Home smoking basics : for meat, fish, and poultry / Maria Sartor ; translated by Omicron Language Solutions, LLC. - Atglen, pa : Schiffer publishing, 2014. - 123 pages : illustrations (chiefly color) ; 24 cm.
Includes indexes. Originally published in 2010 by HEEL Verlag GmbH, under the title Selbst rauchern : Fleisch, Fisch und Geflugel. "With recipes!"
Machine generated contents note: ch. 1 All About Smoking Food -- A Short History of Smoked Food -- What Happens When You Smoke Food? -- Smoking Methods -- Hot smoking -- Warm smoking -- Cold smoking -- Different Woods -- and Other Ways to Flavor the Smoke -- Special woods -- Wood chips or shavings -- Equipment for Smoking -- Smoking in an electric smoker -- Smoking on an alcohol stove -- Smoking in a professional smoker -- How to build your own barrel smoker -- Smoking in the home-built barrel smoker -- Smoking in a roasting pan -- Smoking in a wok -- Smoking in the BBQ grill -- Making Sure it All Works: Professional Tips and Tricks for Smoking -- Cure It First -- Preparing fish, poultry and meat for smoking -- Salt is not just salt -- Dry curing -- Wet curing -- Table salt, sea salt, rock salt -- Preparing fish -- Preparing meat and poultry -- ch. 2 Basic Recipes for Fish, Meat, Game, and Poultry -- Basic recipes for Fish -- Freshwater Fish -- Contents note continued: Hot smoked trout, char, and whitefish -- Hot smoked carp, pike, wels catfish, pikeperch, and salmon -- Hot-wet smoked eels -- Hot smoked perch, bream, and tench -- Cold smoked salmon -- Saltwater Fish -- Hot smoked sole, plaice, and flounder -- Hot smoked halibut and dogfish -- Hot smoked redfish, cod, and haddock -- Hot smoked mackerel -- Hot smoked green herrings -- Hot smoked mussels -- Hot smoked scallops -- Hot smoked prawns, shrimp, and crayfish -- Basic Recipes for Meat, Game, and Poultry -- Pork -- Hot smoked pork cutlets and fillet -- Hot smoked pork chops and neck steak -- Hot smoked boneless pork shoulder -- Cold smoked pork tenderloin -- Beef -- Hot smoked brisket Texas-style -- Hot smoked beef tenderloin -- Cold smoked beef tenderloin -- Lamb -- Hot smoked lamb fillet -- Hot smoked shoulder of lamb -- Game -- Hot smoked saddle of hare -- Hot smoked saddle of venison steaks and venison fillet steaks -- Poultry -- Hot smoked whole chicken -- Contents note continued: Hot smoked chicken breast and legs -- Hot smoked turkey legs -- Hot smoked duck breasts -- Cold smoked goose breasts -- ... and Whatever Else You Can Smoke -- Cold smoked eggs -- Cold smoked cheese -- Curing salts -- Cold smoked tofu -- Hot smoked garlic -- Hot smoked almonds and nuts -- ch. 3 Recipes Using Smoked Ingredients -- Fish, Shellfish, and Seafood -- Meat -- Poultry -- Game -- Tofu, Cheese, Eggs, & Co. -- Appendix -- Basic Recipes from A to Z -- Recipes from A to Z -- Subject Index from A to Z -- Common Conversions Used in this Book -- Glossary.
Adult.
Translated from the German.
9780764346538
2014931021
Cooking (Smoked foods)
Cooking (Meat)
Smoked foods.
Cookbooks.
TX835 / .S2713 2014
641.6/16
Home smoking basics : for meat, fish, and poultry / Maria Sartor ; translated by Omicron Language Solutions, LLC. - Atglen, pa : Schiffer publishing, 2014. - 123 pages : illustrations (chiefly color) ; 24 cm.
Includes indexes. Originally published in 2010 by HEEL Verlag GmbH, under the title Selbst rauchern : Fleisch, Fisch und Geflugel. "With recipes!"
Machine generated contents note: ch. 1 All About Smoking Food -- A Short History of Smoked Food -- What Happens When You Smoke Food? -- Smoking Methods -- Hot smoking -- Warm smoking -- Cold smoking -- Different Woods -- and Other Ways to Flavor the Smoke -- Special woods -- Wood chips or shavings -- Equipment for Smoking -- Smoking in an electric smoker -- Smoking on an alcohol stove -- Smoking in a professional smoker -- How to build your own barrel smoker -- Smoking in the home-built barrel smoker -- Smoking in a roasting pan -- Smoking in a wok -- Smoking in the BBQ grill -- Making Sure it All Works: Professional Tips and Tricks for Smoking -- Cure It First -- Preparing fish, poultry and meat for smoking -- Salt is not just salt -- Dry curing -- Wet curing -- Table salt, sea salt, rock salt -- Preparing fish -- Preparing meat and poultry -- ch. 2 Basic Recipes for Fish, Meat, Game, and Poultry -- Basic recipes for Fish -- Freshwater Fish -- Contents note continued: Hot smoked trout, char, and whitefish -- Hot smoked carp, pike, wels catfish, pikeperch, and salmon -- Hot-wet smoked eels -- Hot smoked perch, bream, and tench -- Cold smoked salmon -- Saltwater Fish -- Hot smoked sole, plaice, and flounder -- Hot smoked halibut and dogfish -- Hot smoked redfish, cod, and haddock -- Hot smoked mackerel -- Hot smoked green herrings -- Hot smoked mussels -- Hot smoked scallops -- Hot smoked prawns, shrimp, and crayfish -- Basic Recipes for Meat, Game, and Poultry -- Pork -- Hot smoked pork cutlets and fillet -- Hot smoked pork chops and neck steak -- Hot smoked boneless pork shoulder -- Cold smoked pork tenderloin -- Beef -- Hot smoked brisket Texas-style -- Hot smoked beef tenderloin -- Cold smoked beef tenderloin -- Lamb -- Hot smoked lamb fillet -- Hot smoked shoulder of lamb -- Game -- Hot smoked saddle of hare -- Hot smoked saddle of venison steaks and venison fillet steaks -- Poultry -- Hot smoked whole chicken -- Contents note continued: Hot smoked chicken breast and legs -- Hot smoked turkey legs -- Hot smoked duck breasts -- Cold smoked goose breasts -- ... and Whatever Else You Can Smoke -- Cold smoked eggs -- Cold smoked cheese -- Curing salts -- Cold smoked tofu -- Hot smoked garlic -- Hot smoked almonds and nuts -- ch. 3 Recipes Using Smoked Ingredients -- Fish, Shellfish, and Seafood -- Meat -- Poultry -- Game -- Tofu, Cheese, Eggs, & Co. -- Appendix -- Basic Recipes from A to Z -- Recipes from A to Z -- Subject Index from A to Z -- Common Conversions Used in this Book -- Glossary.
Adult.
Translated from the German.
9780764346538
2014931021
Cooking (Smoked foods)
Cooking (Meat)
Smoked foods.
Cookbooks.
TX835 / .S2713 2014
641.6/16