Yes, it won't stunt your growth
There's a setting-up guide here, and a recipe to tempt you here.
Me? I've been very unadventurous.
Chicken : I smoked some chicken breasts or chicken thighs for half an hour (however long the handfull of oak shavings smoke for.)
The chicken emerged.... curiously untransformed. A slightly darker colour, but it certainly not cooked. (Not a surprise really - it is cold smoking.) However, cooked simply and slowly in a stove-top casserole, the smell told me that the smoking had an effect, and the surface showed the same pattern as the rack the chicken lay on. The taste - divine. Not the strong, chemical flavour of smokey bacon / barbeque sauce, but a definite smoky tone.
Cheese : I've also tried smoking cheese, with reasonable results. Fingers of cheddar on a tin foil base - they had slightly melted, but again had an interesting flavour.
Trout : Well, I was going to smoke some trout...but Reggie (my cat) managed to purloin the fillets. Smoked cat anyone?
Technical Note : I've been using some oak sawdust/shavings bought in bulk on eBay. Either on a base of burning newspapers (temperamental) or in a tray atop a gas ring (HSE risk). Might even try using an electric skillet as an experiment.
Hope this is of interest.
The Ratatouille Club
Sunday 13 May 2012
Sunday 8 August 2010
Son of Sausage Sunday
Sausage Sunday
Tuesday 27 July 2010
Banger Experiments
Hi folks. Big-Iain here.
I've had a try of Jules's new grinder and sausage stuffer...and the opinion is ..... Great, but needs practice.
Rustled up a batch of Pork sausages, with onion and apple in them. After some experiment, I think the best option is to avoid grinding and sausage filling at same time... do them as two separate activities.
Pic 3 - A Monster - Pic 4 - Halved and browned.
Taste-wise - not bad. A bit heavy on the onion, and the texture was a bit smooth for my taste. Next time, I'll use the Coarse plate. I had included some rusk in the mix, and I wonder if that swelled too much, and caused the bursts. Live and Learn.
Sunday 6 June 2010
Sausage Frenzy !
First post of 2010 !
Today, I made Sausages ! Pork, with some mushrooms.
Damned tasty they were too. If anything, they were just a bit too meaty. Next time, I may add some apple.
Sunday 11 October 2009
Ratatouille Day Photo's 3
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