When it comes to food choices there are many options to consider but nothing really compares to the flavors of smoked food. Although smoked food is not as much popular in India, it is gaining popularity for the exquisite flavor it induces in food. Smoked food in Bangalore is easy to find with so many restaurants tapping into the opportunity including smokehouse deli.
Smoking food is an art per se know to a few. Smoking is a slow process whose objective is preservation, enhancement of the flavors and tenderization of meat proteins. A controlled temperature is maintained between 200 F -250 F to allow the heat to slowly penetrate into the meat fibers and transform the raw protein present in the meat into juicy treat. The smoking methods also include experiment with different types of wood that help in adding distinct flavors and different levels of smokiness. Some woods used like Maple and alder are more mild and sweet in flavor as compare to the Apple, cherry, and peach which induce a mild and sweet but with a fruity punch.
Finding a restaurant in Bangalore is not a problem but with some equipment you can cook smoked food at home. Some meats that go really well with smoking are:
Ribs: for beginners it is advisable that they start with beef back as it is more popular as compared to the baby back which comes from the pork. Another benefit is that since the beef back is fatty and thick which absorbs the risk of burning it due to overcooking.
Brisket: brisket is cut from the chest of the cow and is easy to smoke. It is the uncrowned king of smoked foods and is effortlessly easy to find in a party or a dinner being savored by the guests. It mostly prepared by coating it with a special sauce to get a nice crisp texture after smoking.
Bacon: it is the most popular kind of meat from pork that has an advantage of being cooked in multiple ways and is naturally delicious. Bacon I s primarily smoked using one of the two methods i.e. hot smoke and cold smoke. But people mostly prefer it cold smoked as it preserves the juiciness of the meat with appropriate moisture.
Sausage: this is another name that cannot be missed while discussing smoking meat. Contrary to the popular belief, smoking sausages is actually a bit tricky as it requires a lower temperature to smoke and a careful supervision while grilling but if done correctly, it can be best meal of you day.
Smoked food combined with barbeque sauce is usually an ultimate combination to a perfect dining. Experiment with various sauces, woods and temperature to prepare finger licking smoked food.
Smoking food is an art per se know to a few. Smoking is a slow process whose objective is preservation, enhancement of the flavors and tenderization of meat proteins. A controlled temperature is maintained between 200 F -250 F to allow the heat to slowly penetrate into the meat fibers and transform the raw protein present in the meat into juicy treat. The smoking methods also include experiment with different types of wood that help in adding distinct flavors and different levels of smokiness. Some woods used like Maple and alder are more mild and sweet in flavor as compare to the Apple, cherry, and peach which induce a mild and sweet but with a fruity punch.
Finding a restaurant in Bangalore is not a problem but with some equipment you can cook smoked food at home. Some meats that go really well with smoking are:
Ribs: for beginners it is advisable that they start with beef back as it is more popular as compared to the baby back which comes from the pork. Another benefit is that since the beef back is fatty and thick which absorbs the risk of burning it due to overcooking.
Brisket: brisket is cut from the chest of the cow and is easy to smoke. It is the uncrowned king of smoked foods and is effortlessly easy to find in a party or a dinner being savored by the guests. It mostly prepared by coating it with a special sauce to get a nice crisp texture after smoking.
Bacon: it is the most popular kind of meat from pork that has an advantage of being cooked in multiple ways and is naturally delicious. Bacon I s primarily smoked using one of the two methods i.e. hot smoke and cold smoke. But people mostly prefer it cold smoked as it preserves the juiciness of the meat with appropriate moisture.
Sausage: this is another name that cannot be missed while discussing smoking meat. Contrary to the popular belief, smoking sausages is actually a bit tricky as it requires a lower temperature to smoke and a careful supervision while grilling but if done correctly, it can be best meal of you day.
Smoked food combined with barbeque sauce is usually an ultimate combination to a perfect dining. Experiment with various sauces, woods and temperature to prepare finger licking smoked food.
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