OK, I've been a little intimidated towards posting this week.
I have seen a post on the risks of smoke by seasoning pans which leads me to a question that has been lurking in my head.
In the South we smoke a lot of products. Over the years it has become popular to the point of abusing the smoke. Some view the more direct smoke the better. Are there as many health risks in eating heavily smoked products with the carcinogens and such as I'm imagining?
This also brings up an old theory(just mine) that I can taste a dozen dishes prepared by different chefs and I'm usually able to pick out the ones prepared by chefs who smoke. I'm not a supertaster or anything but have always believed that smoking cigerettes dulls the taste so much that most chefs who smoke over compensate in most of the seasoning process especially sodium. Old wives tale or myth?
Thanks soo much for being here,
Panini
I have seen a post on the risks of smoke by seasoning pans which leads me to a question that has been lurking in my head.
In the South we smoke a lot of products. Over the years it has become popular to the point of abusing the smoke. Some view the more direct smoke the better. Are there as many health risks in eating heavily smoked products with the carcinogens and such as I'm imagining?
This also brings up an old theory(just mine) that I can taste a dozen dishes prepared by different chefs and I'm usually able to pick out the ones prepared by chefs who smoke. I'm not a supertaster or anything but have always believed that smoking cigerettes dulls the taste so much that most chefs who smoke over compensate in most of the seasoning process especially sodium. Old wives tale or myth?
Thanks soo much for being here,
Panini