Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating. Skin - To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of appearance, taste and diet. Smoke - To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food.
Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor.
The duration of smoking varies from 20 minutes to several days. The most commonly used woods are beech, oak and chestnut to which aromatic essences are often added. Small home smokers are now available. Smorgasbord - A Swedish buffet of many dishes served as hors d'oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union.