The MADFEED Guide to Smoking Foods
Over the past decade, smoking foods has experienced a resurgence in kitchens around the globe. At first blush, these techniques seem simple and primitive (and in many respects, they are), but a plethora of variables, details, and scientific concerns come together to make the matter of smoking foods a potentially confusing one. Learning to navigate these challenges can unlock a world of new flavors.
To introduce the uninitiated to the practices of cold and hot smoking, as well as all the ways you can enhance and preserve your food, we enlisted the help of Nordic Food Lab researcher Guillemette Barthouil — who comes from a family of French smokers — to develop a primer for cooks, chefs, and enthusiasts interested in jumping in. Here it is: