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Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it?

Sounds fascinating!

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1 Answer 1

up vote 3 down vote accepted

Fill a basin or hotel pan with water.

Place in your smoker. Ensure the smoker heat is set below 100C/212F (adjust as necessary for distance above/below sea level).

Um... smoke. An hour should do fine. More if you want more. Optionally strain through a superbag or muslin to remove any deposited particulate matter.

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What do you use it for? –  yossarian Oct 8 '10 at 23:48
    
I haven't yet, but the bright minds at studiokitchen.com use it for making pasta. –  daniel Oct 9 '10 at 0:10
    
Why not use liquid smoke? It is produced almost the same way but some of the tar removed through filtration. –  papin Oct 11 '10 at 3:36
    
I don't know what it is, but I just find the flavour of liquid smoke not very pleasant. Too intense and difficult to titrate? Maybe. I don't know. But the times I have had to use it in cooking--even under the direction of a much more experienced chef--I have not enjoyed the flavour at all. Different strokes I suppose. –  daniel Oct 11 '10 at 3:44

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