Full Description
All you need to know to create your own delicious smoked foodsAnyone can try smoking food but for those with less experience, this book provides straightforward information on getting started, including handy suggestions on how to use your smoked product. For those who are old hands at smoking, the wide range of mouth-watering recipes encourage you to get more adventurous with your smoker.Chef Chris Fortune has developed all these recipes to help you get the most out your smoker. Try his Hot-Smoked Oysters with Tomato and Chilli Salsa, or Hot-Smoked Spicy Sausages. The Pork Ribs Hot-Smoked over oak are hard to beat, as are the Green Tea Smoked Duck or Chicken Breasts. The vegetable section has versatile Smoky Tomato Ketchup, and there are also delicious recipes for smoking cheese, nuts and chocolate.Also includes the pre-smoking processes and smoking techniques: which materials to choose for different flavours - wood, spices , or herbs; information on different types of smokers and how to use them; and how to store smoked food, along with a useful troubleshooting guide.
Contents
GETTING STARTEDIntroductionA micro-history of smoking: from hard necessity to fragrant flavourThe ways of smoking- Hot smoking- Cold smokingSmoking essentialsPre-smoking essentials- Curing- Marintating- Air dryingYour smoker- Compact stainless steel smokers- Kettle or hinged-lid barbecue smokers- Cold smokers- Water smokers- Gas smokersSmoking basics- Smoking materials - different woods for very different flavours- Other flavouring materialsStoring smoked foodFrequently asked questionsThe do's and don'ts of smokingSo, what went wrongGlossary of termsRECIPES : BASIC & ADVENTUROUSFish & seafoodRed meatsPork and baconChicken and duckVegetablesCheeseOther treatsIndex
