|WikiProject Food and drink||(Rated C-class, High-importance)|
Tofu and nuts
Hi, I have no idea at all how to edit a page and will not risk ruining it. I just wanted to add that Smoked Tofu is very common and could go under the Protein section on the list. There are manufacturers all over the place, Germany, UK, US, Asia... and these are sold commercially. Also have seen smoked nuts like almonds - cheaper ones use seasoning that is applied in powder with smoke, but I have seen real smoked nuts. Thats all, Thanks! —Preceding unsigned comment added by 188.8.131.52 (talk) 13:24, 12 April 2011 (UTC)
- A quick Google search shows 2.1 million hits for smoked tofu and 7.8 million for smoked nuts. I think that's sufficient to include them in the list, I'll do that now. Beeblebrox (talk) 18:48, 14 April 2011 (UTC)
I think we should include a section on History. Although there are snipets in the rest of the article, it would be good to indicate how far back people have been smoking food. As the article says, food hung up to dry over a fire would automatically smoke, but at some point this must have become an intentional process. Do we have records of, say medieval smoking of food?
- Well, please feel free to track down that info with citations and add it :) I agree that a comprehensive section (or even a full article eventually) would be swell, but that is a lot of data to compile, more than a weekend worth. Dennis Brown (talk) 00:31, 13 October 2011 (UTC)
- Sorry to "bump" this (go to any internet forum anywhere for the definition), but I really think that we should add a History section. I know for a fact that the Algonquin and Iroquois Native Americans smoked fish a lot.
- I can't say I know much about it myself, but I found a few good refs and have pounded out a very basic section on the history of smoking food. Feel free to expand if anyone can fnd more information. Beeblebrox (talk) 04:08, 2 May 2012 (UTC)
I note that the Cancer Research UK source states that "smoking and barbecuing foods so that they are slightly burnt on the outside causes chemicals called polycyclic aromatic hydrocarbons to form." I think this point should be expanded upon if possible as it limits the dangers to more specific situations. It should also be made clear that the formation of HCA's and PAH's is not unique to the smoking process, and occurs when muscle meat is cooked using other high-temperature methods, such as pan frying or grilling. To emphasise these hazards here might be undue.:Ankh.Morpork 14:03, 9 May 2012 (UTC)
- Smoking, if done even remotely properly, will never result in food that is slightly burnt, as the meat is slow cooked and is not directly exposed to the heat source. That sounds a lot more like charbroiling. Beeblebrox (talk) 16:46, 9 May 2012 (UTC)
- It is always very difficult to accurately assess medical opinion on a specific issue without being aware of all the relevant studies and their exact parameters. Apart from my reservations expressed above, I am not convinced that citing the findings of an individual study is the best way to sum up the health risk associated with smoked food.Ankh.Morpork 16:55, 9 May 2012 (UTC)
Smoking food in Asia and Africa
Smoking fish is common in some parts of Nigeria. by Menakhem Ben-Yami And smoking flying fish and pork is a tradition among the Yami people in Taiwan. "Light pavilions for summer chatting and sleeping, or sheds for cleaning and smoking fish, were erected above""Also, using bottles and absorbent powders, the kids learn why the Tao people must smoke flying fish in their own homes" Komitsuki (talk) 15:10, 26 July 2013 (UTC)