cold smoking

名詞

不可算名詞

The smoking of food by saturating it with smoke (which coats the food) but without heating it.

日本語の意味

低温燻製：熱を加えずに煙で食材に風味を付ける燻製調理法

Many chefs rely on cold smoking to infuse delicate cheeses and fish with smoky flavor without cooking them.

多くのシェフは、加熱せずに煙で食材を満たして燻す方法（いわゆる低温燻製）を用いて、繊細なチーズや魚に燻製の風味を付けます。

意味（1）

The smoking of food by saturating it with smoke (which coats the food) but without heating it.