Talk:Smoking (cooking)

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[edit] Tasteless smoke

This ingredient is used to treat meats and fish to prevent discoloration. I did a little research and some articles claimed it was the same as carbon monoxide, others said that it wasn't. can anyone confirm or deny this? Brinerustle (talk) 00:02, 29 May 2008 (UTC)

[edit] Most cultural form

I removed the following text:

Because of the need for utensils such as the buccan, smoking is considered to be the most cultural form of cooking. Smoked food resists spoiling incomparably longer than that cooked by any other method.

I am not sure what this is supposed to mean. Canning surely requires more sophisticated utensils. Who considers it "the most cultural form of cooking"? Canned and freeze-dried foods surely resist spoilage for comparably long times. I left in a reference to the buccan, though. --Macrakis 07:37, 19 December 2005 (UTC)

Why do people smoke their lobsters!?!?!?!?!?!?!?!?!?!?--24.59.186.128 01:17, 30 July 2006 (UTC)

A reference to the temperatures attained during "hot smoking" is certainly incorrect - measures are given in Fahrenheit and Celsius, but the conversion doesn't look right. 80 Celsius is far less than 250 Fahrenheit. 24.76.107.100 16:01, 12 July 2007 (UTC)

[edit] Chemistry

Someone has inserted a paraphrased quote that salt is itself an oxidant. As a chemistry major, I completely disagree with this statement. In no way can sodium chloride serve as an oxidant. It is dessicant, toxic to most forms of life, and in some situations can be corossive. Saying that salt can make fat go rancid is ridiculous. It has been for quite a long time to preserve pieces of meat, namely fish (salted cod) and pork (salt pork), the latter of which is very fatty. I am removing this quotation.

Dormroomchemist 21:58, 8 September 2007 (UTC)