uzení
Uzení, the Czech term for smoking, is the process of preserving and flavoring foods by exposing them to smoke produced by burning or smoldering wood. It is commonly applied to meat and fish, and also to cheeses, sausages, and some vegetables. Uzení is typically divided into cold smoking, where the product is exposed to smoke at low temperatures for extended periods, and hot smoking, which cooks the food while smoking.
Historically, smoking developed as a method of preservation in regions with long winters and limited refrigeration.
Processes and equipment: Cold smoking operates below about 30°C (86°F) and can last many hours or days;
Safety and quality: Quality depends on choosing appropriate woods, controlling smoke and temperature, and maintaining hygiene.
Culinary and cultural aspects: Uzení yields distinctive flavors and textures and underpins many traditional products, including