How to make smoked oil. Nothing could be easier when your smokehouse is on that to take the opportunity to slip a little oil in a dish to get deliciously scented oil ...
Smoked oil has a range of applications in the kitchen . You can use it for seasoning, and you can also use it to cook meat, fish and vegetables. It does not replace the traditional taste of smoking, but the benefits are many.
1 hour cold smoking in a wide dish. The first time you smoke oil, it should not exceed a quarter litre. Choose a container that exposes the largest possible surface to the smoke. Personally, I use a gastronorm tray or baking dish that I place on a wire rack at the top of my smokehouser. Avoid contaminating oil with smoked pieces that drip or condensation.
Choose a neutral oil. All oils can be smoked and flavoured, but choose an oil that does not have a strong flavour to begin with, for example sunflower oil. You will be able to judge the strength much more easily.
To adjust the intensity of your smoking, always use the same oven dish or gastronorm tray and play with the quantity of oil. If you are looking for a stronger taste, decrease the amount of oil in the dish. This trick allows you to smoke the oil along with your cutlets or duck for example. Leave your cutlets for one hour in the smokehouse with the oil and adjust the intensity by playing with the amount of oil.
From oil to condiment. The idea is to get a strong enough smoked oil to mix with oils that are rich in taste and flavours such as olive oil or nuts. By blending your oils you can determine the aromatic power and quite easily get the balance you are looking for. Increase the smoking time, lower the oil level in your trays or oven dishes and do not hesitate to use ""strong"" sawdust: oak, mesquite ...
Preserving smoked oil . The oil oxidises on contact with air and with large basins, exposure is maximum. Limit contact with oxygen and bottle as soon as smoking is completed. Store in tall narrow bottles away from the light or in a stainless steel oilcan.
There you are: nothing could be easier than to smoke oil. And if one day you want some nice mayonnaise to go with cold meats or seafood, try a little smoked oil...
