smoker and smokehouse

Hot smoking and cold smoking There is only the growing use of " hot "smoking , which cooks while smoking delicately, among passionate Chefs and gourmets; it is for them a new way to express all their culinary inventiveness. The cold smoking , when to him, n is not left out for all that, it is not only confined to the conservation of proteins and is used for chocolate, oil, cheese ...   

For example, if you come to light one day your smoker to prepare salmon steaks or duck aiguillettes, take the opportunity to smoke salt. It will then provide original aromas that will surely surprise unsuspecting.   

Smoked salt, intense and delicate at the same time. Arrange coarse sea salt on a plate or dish, spreading it well.
Put it in the smoker at a temperature of 20 ° C.
Remember to mix the salt regularly during the smoking period.
After a few hours, the salt will turn brown, take it out and keep it in an airtight container.  

You have here a delicious smoked salt that will perfume your vegetables, meat and fish, salads, soups, savory pies, gratins ...   

Some ideas for use:
A hint of salt smoked in the salt mill in your device for your chocolate pie.
A touch of smoked salt on a fresh goat cheese.
To accompany oysters, prepare a good smoked salt butter.  

Do not put more than you need ... taste!    



Find out all about meat smoker and fish smoker .   


Photo (c) Papillae and Pupils