{"id":75490,"date":"2021-06-07T13:08:55","date_gmt":"2021-06-07T13:08:55","guid":{"rendered":"https:\/\/www.teka.com\/en-om\/?p=75490"},"modified":"2021-06-11T12:07:58","modified_gmt":"2021-06-11T12:07:58","slug":"brief-introduction-to-the-art-of-smoked-food","status":"publish","type":"post","link":"https:\/\/www.teka.com\/en-om\/cooking-lovers\/cooking-tips\/brief-introduction-to-the-art-of-smoked-food\/","title":{"rendered":"Brief introduction to the art of smoked food"},"content":{"rendered":"<p>Turn off your hood because today we cook with the <strong>smoking technique<\/strong>. We are introducing our new <a href=\"https:\/\/www.youtube.com\/watch?v=4g6e7q4NPhM\" target=\"_blank\" rel=\"noopener\">VarioPro Serie<\/a>, a new cooking concept where the hood a modular part together with the hob, that one we want you to turn off right now to add some aroma to your smoking recipes.<\/p>\n<p>&nbsp;<\/p>\n<h2>Step by step: what does smoking food mean?<\/h2>\n<p>&nbsp;<\/p>\n<p>It is a method of cooking where you expose food to a smoking process. This smoke comes from burning non-resinous wood to make food have different tastes, textures, and colours.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-75491\" src=\"https:\/\/www.teka.com\/en-om\/wp-content\/uploads\/sites\/134\/2021\/06\/costilla-ahumada.jpg\" alt=\"Smoked rib\" width=\"700\" height=\"436\" srcset=\"https:\/\/www.teka.com\/en-om\/wp-content\/uploads\/sites\/134\/2021\/06\/costilla-ahumada.jpg 700w, https:\/\/www.teka.com\/en-om\/wp-content\/uploads\/sites\/134\/2021\/06\/costilla-ahumada-480x299.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 700px, 100vw\" \/><\/p>\n<h2>There are two types of smoking<\/h2>\n<p>Hot smoking, between 70-110 \u00b0C, made at the same time you are cooking the food, as it happens with barbecues, for instance.<\/p>\n<p>Cold smoking, between 10-30 \u00b0C. The method does not cook food but adds flavour. It can be used with cheese or raw salmon for sushi. You can use a smoker for this purpose.<\/p>\n<p>This method works for most food. It is easy and the results are delicious and savory.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Turn off your hood because today we cook with the smoking technique. We are introducing our new VarioPro Serie, a new cooking concept where the hood a modular part together with the hob, that one we want you to turn off right now to add some aroma to your smoking recipes. &nbsp; Step by step: [&hellip;]<\/p>\n","protected":false},"author":50,"featured_media":75493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4788],"tags":[],"class_list":["post-75490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Brief introduction to the art of smoked food | Teka Om\u00e1n-EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.teka.com\/en-om\/cooking-lovers\/cooking-tips\/brief-introduction-to-the-art-of-smoked-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brief introduction to the art of smoked food | Teka Om\u00e1n-EN\" \/>\n<meta property=\"og:description\" content=\"Turn off your hood because today we cook with the smoking technique. We are introducing our new VarioPro Serie, a new cooking concept where the hood a modular part together with the hob, that one we want you to turn off right now to add some aroma to your smoking recipes. &nbsp; Step by step: [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.teka.com\/en-om\/cooking-lovers\/cooking-tips\/brief-introduction-to-the-art-of-smoked-food\/\" \/>\n<meta property=\"og:site_name\" content=\"Teka Om\u00e1n-EN\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-07T13:08:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-06-11T12:07:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.teka.com\/en-om\/wp-content\/uploads\/sites\/134\/2021\/06\/carne-ahumada-400x250-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"250\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"lorgana\" 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