Wood for smoking
There are many species of trees in the world, which is used for smoking products.
In Poland, for the use of wood from deciduous trees, bark, mostly beech, alder, oak, acacia, maple and ash. "Chef's Smokehouse" because of its destiny in the catering equipment is also proposing to use wood chips fruit trees such as pear, plum, cherry and apple trees. Type of wood used affects the color, smell and taste of the product.
BEECH
Gives the color of lemon, perfectfor smoking fish, filetówkaczek,geese and turkeys, wild birds,lamb and other meats. We recommendsmoke and hot w / in the givenas additions to salads, coldand warm appetizers.
ALDER
It is commonly usedwood for smoking in Poland.Is widely used bysmoked fish, especiallysalmon, trout and fruittype of sea clams, oysters orscallops. Alder givesLemon productscolor and by itsdelicacy is applicable atpodwędzaniu such productsas poultry, pork, lamband wołowinę.Spróbujcie becausegoes great. Relatedcolor gives the woodof acacia, and pear.
OAK
Suitable strong browncoloring products.Najczęściejstosowany tocold smoking venisonand large pieces of meat.
PLUM
Gives a delicate sweetness,fruity scent and shine.Perfect for pork. Cutletsthe bone, ribs or tenderloinpigs have a uniquetaste. Recommended in smokingsausages.
CHERRY
This is the most popular woodusable fresh scentand lekkoowocowo-sweet taste.Ideal for poultry, veal,wild birds, hamsand sausages. Very goodexercise in smoking fishlobsters and tiger prawns
MAPLE
It has a strong smell of smoking,gives the golden-yellow color,recommended for productsmarinated withmolasses, sugar or czcinowegomaple syrup. Mainlyused for beef, poultryand fish (salmon, trout). Relatedcolor gives the woodwith ash and lime.
There are many species of trees in the world, which is used for smoking products.
In Poland, for the use of wood from deciduous trees, bark, mostly beech, alder, oak, acacia, maple and ash. "Chef's Smokehouse" because of its destiny in the catering equipment is also proposing to use wood chips fruit trees such as pear, plum, cherry and apple trees. Type of wood used affects the color, smell and taste of the product.
BEECH
Gives the color of lemon, perfectfor smoking fish, filetówkaczek,geese and turkeys, wild birds,lamb and other meats. We recommendsmoke and hot w / in the givenas additions to salads, coldand warm appetizers.
ALDER
It is commonly usedwood for smoking in Poland.Is widely used bysmoked fish, especiallysalmon, trout and fruittype of sea clams, oysters orscallops. Alder givesLemon productscolor and by itsdelicacy is applicable atpodwędzaniu such productsas poultry, pork, lamband wołowinę.Spróbujcie becausegoes great. Relatedcolor gives the woodof acacia, and pear.
OAK
Suitable strong browncoloring products.Najczęściejstosowany tocold smoking venisonand large pieces of meat.
PLUM
Gives a delicate sweetness,fruity scent and shine.Perfect for pork. Cutletsthe bone, ribs or tenderloinpigs have a uniquetaste. Recommended in smokingsausages.
CHERRY
This is the most popular woodusable fresh scentand lekkoowocowo-sweet taste.Ideal for poultry, veal,wild birds, hamsand sausages. Very goodexercise in smoking fishlobsters and tiger prawns
MAPLE
It has a strong smell of smoking,gives the golden-yellow color,recommended for productsmarinated withmolasses, sugar or czcinowegomaple syrup. Mainlyused for beef, poultryand fish (salmon, trout). Relatedcolor gives the woodwith ash and lime.
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