{"id":5124,"date":"2021-06-15T21:54:29","date_gmt":"2021-06-15T21:54:29","guid":{"rendered":"https:\/\/enorcerna.com\/wiki\/definition\/smoked\/"},"modified":"2021-06-15T21:54:29","modified_gmt":"2021-06-15T21:54:29","slug":"smoked","status":"publish","type":"post","link":"https:\/\/enorcerna.com\/wiki\/definition\/smoked\/","title":{"rendered":"smoked"},"content":{"rendered":"
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\"Smoked\"The term smoked<\/strong> comes from the verb smoke<\/strong>: make something contact smoke<\/strong>. It is a technique<\/strong> applied to foods to give them a distinctive flavor<\/strong> and to facilitate your conservation<\/strong>.<\/p>\n

The concept of smoking, in this framework, can refer to this technique for smoking or used as adjective<\/strong> to rate the product being smoked. The result of the application of the technique, in this way, is also known as smoked.<\/p>\n

Smoking can be carried out in hot<\/strong> (subjecting the food to a temperature between 60 \u00b0 and 75 \u00b0 C) or in cold<\/strong> (at less than 30 \u00b0 C). In this second case, the process<\/strong> requires more hours.<\/p>\n

Smoked foods can be kept for longer weather<\/strong> since the procedure reduces its humidity level. Thus, smoking resembles salty<\/strong> as a conservation technique.<\/p>\n

It should be noted that it is possible to smoke a wide variety of food products, from cheeses<\/strong>, sausages<\/strong> Y meats<\/strong> to organic products such as tofu, through different alcoholic beverages. For example: \"I think I'm going to order smoked salmon with rice.\"<\/em>, \"Last night I tried a smoked ham that my uncle brought from Spain: it was exquisite\"<\/em>, \"The German manufacturer announced the launch of a new smoked beer with low alcohol content\"<\/em>.<\/p>\n

Finally, smoked can be a qualifier that indicates that an object transparent<\/strong> has a somewhat tone opaque<\/strong> despite not necessarily having been in contact with smoke: \"These lenses have smoked lenses to protect the eyes from the sun's reflection\"<\/em>, \"I bought a smoked glass table for the living room\"<\/em>.<\/p>\n

Smoked tofu<\/strong><\/p>\n

\"Smoked\"The tofu<\/strong> It is one of those foods that, despite having existed for a long time, has gained great popularity worldwide in recent decades thanks to globalization. Although it is far from being exclusive to vegans and vegetarians, since it can attract any diner in its infinite recipes, the former are probably the ones that consume it the most to replace meat and create vegetable cheeses, for example.<\/p>\n

If we focus specifically on the smoked tofu<\/strong>, we can say that its flavor is very intense and manages to improve certain recipes<\/strong> such as hamburgers and sauces without any extra effort. In many stores, whether or not they specialize in foods of plant origin, it is possible to find smoked tofu, ready for use in the kitchen; However, preparing it at home is easy and practical<\/strong> so as not to depend on its commercial version.<\/p>\n

Regarding the ingredients, we will need the following: tofu, 200 grams; white rice, 80 grams; thyme; parsley; basil; cilantro; dill; oil<\/strong> olive, about a tablespoon and a half; salt and pepper.<\/p>\n

The first step is to dry the tofu, for which it is recommended to wrap it in a piece of well absorbent kitchen paper and leave it until the excess liquid is removed. Next, slice it into not very thin slices and apply the olive oil, salt and pepper on both sides. Leave it in a container for later cooking<\/strong>.<\/p>\n

To prepare the aromatic herbs, we must wash and chop coriander, parsley, dill and thyme; Although it is not one hundred percent necessary, undoing the mixture with a mortar can enhance the taste<\/strong>.<\/p>\n

Now is the time for smoking, properly speaking. For this we must cover with aluminum foil a frying pan<\/strong>, and cook the herbs and rice in it over low heat. When smoke begins to come out, place a rack over the pan to place the tofu sheets on it. It takes ten minutes for each side to cook, although their inevitable color change is the best clue to know when to remove them.<\/p>\n<\/p><\/div>\n\n\n

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The term smoked comes from the verb smoke: make something contact smoke.…<\/p>\n","protected":false},"author":1,"featured_media":5125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-definition"],"_links":{"self":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/comments?post=5124"}],"version-history":[{"count":0,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/posts\/5124\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media\/5125"}],"wp:attachment":[{"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/media?parent=5124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/categories?post=5124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/enorcerna.com\/wiki\/wp-json\/wp\/v2\/tags?post=5124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}