Description
Cold-smoking preserves delicate seafood textures while adding complex aromatic compounds.
Technical
Low-temperature pyrolysis of alder wood generates phenolic compounds (guaiacol, syringol) that adsorb onto protein matrices without denaturation.
Culinary Significance
Imparts subtle smoky nuance to fragile ingredients without overpowering their natural flavors.
Science
Primary Reaction
Maillard reaction
Parameters
Temperature
22°C optimal
18°C to 28°C range
Time
1-2 hours
20 minutes – 4 hours
Equipment
Cold smoke generatorThermal buffer chamberHygrometer