Pan-smoking. (method for cooking meats)

Restaurants & Institutions, December, 1996 by Matuszewski, Barbara Bell

Customers savor the flavors and aromas of pan-smoked meats, poultry and seafood.

There's less to pan-smoking than you might think. A cooking method, not a means of preserving like traditional smoking, pan-smoking does not require brining. Marinating, however, is sometimes desirable. In addition, since the procedure takes only minutes, small cuts of meat, poultry, seafood and game can be prepared to order.

The result: Distinctive yet subtle flavors blend with the tastes of accompaniments instead of dominating the scene.

Flavor creators. The type of wood used for pansmoking determines the food's flavor. Hardwoods and woods from fruit and nut trees are ideal choices. Pine (genus Pinus) and other soft or high-resin woods are unsuitable. But...

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