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Chapter 1: What historical role did smoking play in food preservation?
This BBC podcast is supported by ads outside the UK. Hei, mä lähden nyt oikeesti. Mä oon lomalla. Pekka on Pekka, eikä mikään pikasso. Kun Pekka maalaa grillikatoksensa, pitää sudin pysyä kädessä maalin seinässä ja naapurin kateellisena. Siksi Pekka luottaa parhaisiin välineisiin ja osaamiseen. Niinpä hän suuntaa K-rautaan, jolloin maalaus onnistuu pinnalla millä hyvänsä.
Maaliostoksilla voit voittaa myös 10 tonnia rempparahaa.
K-rauta. Auttaa alkuun ja eteenpäin. Smoke is one of the most complex flavours we know.
There's aroma, there's taste, there's texture. We're feeling all of it at once.
Once the by-product of an ancient preserving technique, today smokiness is everywhere. From the traditional smoked salmon and Lapsang Souchong tea through to smoky pasta sauces, snacks, cocktails and, well, almost anything.
We've done water. We've smoked water. Smoked water? Honestly, it's bonkers.
This is The Food Chain from the BBC World Service. I'm Ruth Alexander, and this week we're exploring how smoking food went from a practical necessity to one of the world's most sought-after flavours, beloved by top chefs, global food manufacturers and backyard enthusiasts.
There's a tonne of smoke already over here. As you can see, I'm being smoked myself.
At the Port of Lancaster smokehouse in the north-west of England, owner Michael Price is taking in the morning's delivery.
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Chapter 2: How is smoked food made at Michael Price's smokehouse?
A process happening back in Michael Price's smokehouse, inside what look like large stainless steel industrial ovens.
The smaller smoke is here, or you can look in the big smoke. Oh, it's opening now. Which is here. The mackerel, that's your mackerel there. which is going to swap a few trays, because you get different... Oh, it smells like a bonfire.
Well, I'd hope it smells better than a bonfire, because the woods that we selected that we used to smoke the fish, they are carefully chosen to give a unique flavour.
Oh, it's a beautiful smell.
Same on that side, there's another batch there. There you go, look at this one. You've got your salmon there, curing and smoking.
It's got a darker colour, the orange flesh.
It does look darker once you've taken the moisture out of it. But if you look here, can you see the oils just starting to come out there?
Yep.
That's what we're looking for.
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