Cold smoking involves exposing food to smoke at low temperatures, typically below 100°F (37°C). This method is often used for foods like cheese, fish, vegetables, and even certain meats. The key difference between cold smoking and hot smoking is that cold smoking does not cook the food; instead, it only infuses it with smoky flavors. This allows the food to retain its texture and natural flavors while adding a depth that's hard to achieve through other cooking methods.
Moreover, the versatility of oven cooling racks extends beyond just cooling baked goods. They can be used for a variety of tasks in the kitchen. For instance, many home cooks utilize cooling racks for roasting meats. Elevating a roast on a rack allows air to circulate around the meat, which helps it cook evenly and achieve that gorgeous, crispy skin. This technique can significantly enhance the texture and flavor of your favorite roasted dishes.
