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In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. Aliya - smoked dish originally from the Luo tribe of Kenya. Bacon – a meat product prepared from a pig and usually cured; [13] [14] some versions are also smoked for preservation or to add flavor Back bacon; Baleron, Polish smoked pork neck cut; Brési
An electric smoker with a slab of hot-smoked salmon inside The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.
In the Spanish Philippines, it came to refer to meats also preserved by other means. It is derived from Proto-Malayo-Polynesian *tapa, which in turn is derived from Proto-Austronesian *Capa. Tinapa (literally "prepared by smoking") is another cognate, though it usually refers to smoked fish. [1]
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In addition, 23 percent of Filipino adults are daily tobacco smokers; 38.2 percent for males, who on the average smoked 11 cigarettes a day, and 6.9 percent for females, who on average smoked 7 cigarettes per day. [27] Nearly half (48 percent) of the adult smokers had made an attempt to quit, [27] however, only 5 percent were successful. [24]
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
Drumstick is the brand name, owned by Froneri, a joint venture between Nestlé and PAI Partners, [1] for a variety of frozen dessert-filled ice cream cones sold in the United States, Australia, Canada, Malaysia, Hong Kong, and other countries.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.