Smokehouse: meaning, definitions and examples
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smokehouse
[ ˈsmoʊkhaʊs ]
food preparation
A smokehouse is a structure designed for smoking meat, fish, and other foods. It typically consists of a closed space where wood is burned to produce smoke, which infuses the food with flavor. This process not only enhances the taste but also helps in preserving the food. Smokehouses can vary in size from small backyard setups to large commercial facilities. The method of smoking can involve different types of wood, each imparting unique flavors to the food.
Synonyms
curing house, smoker, smoking chamber.
Examples of usage
- They built a smokehouse in their backyard for summer barbecues.
- The local deli is famous for its smoked meats prepared in a traditional smokehouse.
- Visiting a smokehouse can be a great way to learn about food preservation techniques.
- He decided to turn his love for cooking into a business by opening a smokehouse.
Translations
Translations of the word "smokehouse" in other languages:
🇵🇹 casa de defumação
🇮🇳 धूम्रपान करने वाला घर
🇩🇪 Räucherei
🇮🇩 rumah pengasapan
🇺🇦 димарня
🇵🇱 wędzarnia
🇯🇵 燻製所
🇫🇷 fumoir
🇪🇸 ahumadero
🇹🇷 füme evi
🇰🇷 훈제 집
🇸🇦 بيت التدخين
🇨🇿 udírna
🇸🇰 uďareň
🇨🇳 烟熏房
🇸🇮 dimnica
🇮🇸 reykingarhús
🇰🇿 түтін үйі
🇬🇪 წვნილის სახლი
🇦🇿 siyirtmə evi
🇲🇽 ahumadero
Etymology
The term 'smokehouse' dates back to the 15th century, derived from the process of smoking food to preserve it. Historically, many cultures have used smoke as a method of food preservation. The word 'smoke' comes from the Old English 'smocian', which means to emit smoke, and 'house' indicates a structure or place. The practice likely originated out of necessity before the advent of refrigeration. Various methods and techniques for smoking have developed over time, influenced by local resources and traditions. By the 19th century, smokehouses became common in rural America, facilitating the preservation of meat and fish. The introduction of different woods for smoking has created a diverse range of flavors, contributing to the popularity of smoked foods in culinary practices today.