In addition to giving flavor to dishes, smoking is a type of smoking Conservation technology They are classified as “ancestral” because they are one of the oldest on the planet. It is used to cook various foods such as meat, fish and vegetables, and is part of the daily life of fine dining establishments in Spain, an example of which is Asador Etxebarri, the second best restaurant in the world.
Nowadays, there are tools to do smoking at home. Chef José Andres mentions it in his newsletter Longer tables he Boiler or smoker Dome type stove For example. “These smokers provide more space for a variety of ingredients than a smoker can, and are also easier to use than a smoking gun,” says the NGO’s founder. World Central Kitchen.
If you don’t have these tools, Al Astori explains how to practice the smoking technique another way. He says he learned from her Aglaya KrimzyA Greek journalist helped him publish Zaytouniyya: Delicacies of the Mediterranean from Greece, Turkey and Lebanon, With more than 100 traditional recipes from the Eastern Mediterranean.
Bowl, aluminum foil, wood and steamer
To carry out the smoking technique without having to use specialized tools and according to the instructions of Chef José Andrés, you must have A bowl, aluminum foil, wood chips or pellets, and a metal steamer. “Make sure you use a pot with a little care, not a shiny new pot,” warns the Spaniard.
The first thing is Place aluminum foil at the bottom of the pot, then place the wood on top.. “It is not necessary to soak the mulch, although many recipes may ask you to do so,” emphasizes José Andrés. after, The metal steamer is placed with the ingredients That you want to smoke. “Spread them out so the smoke flows around them,” he adds.
The following is Cover the bowl with more aluminum foil, tighten the lid and seal the edges. So that the smoke does not go anywhere. Then the pot is heated and The fire stops as soon as you smell the burning wood.. It turns off and Let it smoke for 20 or 30 minutes. “Make sure to turn on the extractor hood or open a window if you don’t want the smell to invade the kitchen,” he advises.
Over time, recommends Jose Andres Take the bowl out to extract the ingredients inside“Remove the lid and foil and release any accumulated smoke. Carefully remove the bowl or steamer and reserve the ingredients for your recipe.”
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