Smoking not only adds flavor to dishes; preservation technology It is cataloged as an “ancestor” because it is one of the oldest on Earth. It is used in the preparation of a variety of foods such as meat, fish and vegetables, and is part of the daily life of Spanish haute cuisine restaurants, such as Asador Echebarri, the second best restaurant in the world.
Nowadays, there are tools available for smoking at home. Chef Jose Andrés mentioned in newsletter long table he boiler or dome stove smoker As an example. “These smokers have more room for different ingredients than smoke boxes and are easier to use than smoking guns,” says the NGO’s founder. world central kitchen.
If you do not have these tools, Asturians will tell you how to practice smoking techniques in another way. he says he learned it Aglaia Kremezia Greek journalist who helped publish him ZAYTINYA: Delicious Mediterranean cuisine from Greece, Turkiye and Lebanon, Contains over 100 traditional recipes from the Eastern Mediterranean.
pot, aluminum foil, wood, steamer
To carry out the smoking technique according to the instructions of chef José Andres, without using special equipment, you will need: Pot, aluminum foil, wood chips or pellets, metal steamer. “The pot is not shiny new, so be a little careful with it,” warns the Spaniard.
The first thing is Line the bottom of the pot with aluminum foil and place the tree on top.. “Many recipes instruct you to soak, but you don’t need to soak the shavings,” emphasizes Jose Andrés. rear, Add ingredients to metal steamer People who want to smoke. “Spread out the smoke so it flows around you,” he added.
Below is Cover the pot with more aluminum foil and tighten the lid to seal the edges. Make sure there is no smoke coming from anywhere. Then heat the pot and As soon as you smell the burning wood, the fire will stop.. The power goes out, Let it smoke for about 20 or 30 minutes.. “If you don’t want odors to invade your kitchen, be sure to turn on the ventilation hood or open the windows,” he advises.
Jose Andrés recommends that you take the time to: Take the pot outside and remove the ingredients inside.“Remove the lid and aluminum foil to vent any accumulated smoke. Carefully remove the container or steamer and store the ingredients for the recipe.”
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