A device employed to infuse food items with a smoky flavor at temperatures that do not cook the product. This process typically occurs at temperatures below 85F (29C). Common examples of food prepared using this method include salmon, cheeses, and certain types of sausages, where preservation and flavor enhancement are desired without altering the texture through heat.
This technique is valued for its ability to impart distinctive flavors while extending the shelf life of perishable goods. The low temperatures prevent the denaturation of proteins, preserving the raw or cured texture of the food. Historically, this process was crucial for preserving food before refrigeration, and today it continues to be appreciated for the nuanced tastes it produces.
