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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1youtube.com/watch?v=s1sAkZF7SCQ– Jeff AxelrodMar 29, 2013 at 2:51
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The link you posted is broken, what was the question you're referring to?– SethAug 11, 2016 at 17:27
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The link Seth refers to is to a now-deleted question asking for a list of suggestions for adding to pasta. The entire answer read "If you have access to a smoker, smoke water and use that for making your dough.", and was written by the same person as the accepted answer here– Chris HDec 21, 2021 at 9:10
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With a water pipe?– Pete BeckerDec 21, 2021 at 14:19
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This is a dupe of Could you smoke a sauce?– Neil MeyerDec 22, 2021 at 19:29
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1 Answer
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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I haven't yet, but the bright minds at studiokitchen.com use it for making pasta.– danielOct 9, 2010 at 0:10
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2Why not use liquid smoke? It is produced almost the same way but some of the tar removed through filtration.– papinOct 11, 2010 at 3:36
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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.– danielOct 11, 2010 at 3:44