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About: Pellicle (cooking)     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Technique105665146, within Data Space : dbpedia.org associated with source document(s)

Type: yago:WikicatCookingTechniquesyago:Ability105616246yago:Abstraction100002137yago:Cognition100023271yago:Know-how105616786yago:Method105660268yago:PsychologicalFeature100023100diseaseyago:Technique105665146 New Facet based on Instances of this Class

A pellicle is a skin or coating of proteins on the surface of meat, fish or poultry, that allows smoke to better adhere to the surface of the meat during the smoking process. Useful in all smoking applications and with any kind of animal protein, it is best used with fish where the flesh of a fish such as salmon forms a pellicle that will attract more smoke to adhere to it than would be the case if it had not been used.