34

Depending on what food you are trying to imbue with a smoky flavour, you have multiple options. I here focus on methods that will just give you a smoke flavour, rather than smoked ingredients. Actually smoking the food seems an obvious suggestion. The internet will suggest any number of ways to set up a smoker at home, although you might not want to go ...


32

Almost exactly what you describe can be done, it’s shown in this video. The sugar isn’t hot blown, it’s isomalt, a lower-calorie sugar substitute used in lower calorie candies and by foodies because it is formable into interesting shapes, like your sphere. It's a sugar alcohol, derived from sugar, and is considered "natural" (see What does "natural&...


22

What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto). However, it may be simpler to add a liquid smoke-type product ...


18

In addition to the other good answers, I would add that a lot of the smokey flavour in Mexican foods comes from the chili varieties used. A good variety for smokey flavour is Ancho (dried Poblano), which are very mild, but have a delightful smokiness to them. They are a key ingredient in some of the very popular sauces like Adobo and enchilada sauce. I ...


13

I have seen smoke presented under glass domes. Clearly the smoke wasn't put in there while making the glass. source: http://www.weekendnotes.com/onyx-dessert-lounge/ Probably the steps are: Make a bunch of spheres or near-spheres (with openings at the bottom) out of sugar and let them cool plate the rest of the dish - some sort of soft stuff to support ...


10

Good quality mild/sweet smoked paprika does have quite a smoky flavour. Pimentón de la Vera is a Spanish variety that's reliable whatever the brand (dulce is what you want, not picante). Adding some cumin helps bring out the smoky flavour, though the flavour of cumin isn't exactly smoky. If that's not enough, and using more gives too much of a paprika ...


9

It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are ...


9

Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to delicate foods. Smoked Paprika has a much more subtle smokiness. Of course, it will also add color and additional flavor of its own. It sounds to me like this would ...


9

I distill my own whisky (it's legal here in New Zealand). Occasionally if I want a really nice smoky flavour to the endproduct and I can't be bothered with actually smoking oak pieces, and I cheat a little bit instead - I add a few teabags of a chinese tea (Lapsang Souchong tea), which is basically liquid smoke in a tea bag. You may be able to use that idea ...


8

To add smoky flavor, you can add a drop of liquid smoke. Do it drop by drop - be careful, it's easy to use too much and not be able to taste anything else. Liquid smoke is actually made by distilling smoke and it really does add a flavor much like putting the food in a smoker (or a big fire).


7

Another additive that I don't see mentioned much is smoked salt. Obviously it will add salt to a dish, but it capable of delivering quite a bit of smokey flavor. I have some that my sister in law gave me as a gift in a ziploc freezer bag and the smoke smell was so strong that I had to put it in a mason jar as well. Very, very smokey.


6

I've definitely done this with ketchup before, with a couple key tweaks: Spreading the sauce onto a rimmed baking sheet. This is to maximize surface area for smoking. I used a Traeger pellet-smoker, so I'm not sure how a Weber might work. I'm not sure how effective this'll be in your case, but the general principle is sound (and delicious). Example recipe ...


5

Better or worse is a judgement call. Smoking the peppers then making the sauce v. smoking the sauce will produce different results, but both will impart smokiness. So, you can, in fact, impart smoke flavor in a liquid by using a smoker. For example, I've smoked water, then used it to cook eggs.


5

This will definitely work, but I would recommend stirring it every once in a while as it will mostly be affecting only the surface. A shallow vessel with a larger surface area will also impart more smokiness faster.


5

While the some of the other answers point to liquid smoke or actual smoke, I would suggest that the flavour doesn't primarily come from the smoke generated by the fire/stove, but by the wok, the oil and technique itself. Real smoke penetration is a inherently slow process. Stir frying is an extremely fast process. On one of those woks as pictured in your ...


5

Making the spheres is doable, and getting smoke in is also do-able. However the smoke won't last very long. Smoke is particles suspended in the air, these particles would deposit onto the inside of the shell. You would want to make the spheres ahead of time, leaving a hole in them, then put some smoke into them just before serving. You may want to ...


5

I have successfully smoked with apple wood chunks wrapped in foil in my outdoor grill. The trick is to find a setting that will maintain ~300 F using 1/2 of the burners. Then place the foil-wrapped chunks on the hot side and the meat on the cool side. The wood will begin to smoke after 10 minutes or so. Keep checking periodically to maintain 300 F. I do this ...


5

Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef. Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef. Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with ...


5

Marinating means that your product will be in the marinade before cooking. It is a surface flavor application. It does not seal in juices, nor does it penetrate the protein. Marinate as you would for grilling. Grill/roast (with smoke chips if you wish). You are not technically "smoking," but that is beside the point. You can certainly baste, throughout,...


4

Liquid smoke is made from distilling actual smoke and so, to some degree, it tastes like the wood it comes from. For example, I can detect fruity apple notes in apple wood. Of course, the flavor of smoke itself is far more potent than any of the notes imparted by the type of the wood. In my experiments, I have found that any kind of wood (or liquid smoke) ...


4

I've got a very similar model smoker. Some things to consider: Ignore the temp gauge on the front. Buy an oven thermometer or a probe thermometer with multiple probe jacks and mount one on your grate. The front therm is placed in such a way that it won't ever read the grate temp, even if it was calibrated properly (it probably isn't). As the other answer ...


4

I would suggest either using a commercially available liquid smoke product added after the stir-frying stage. The proper proportion would require some experimentation. Or you could try using a stove top smoker to smoke the meat & (dried) noodles beforehand, (perhaps something par-cooked similarly to the way instant ramen noodles are so there is fat in ...


4

That is not a problem. If you are just lifting the bag, adding an ingredient, and returning it to the water it should not be an issue. You are not going to change the temperature in that amount of time. In this scenario I would suggest a ziploc freezer bag, rather than vacuum sealing, so maybe even double bagged. Normally for a long cook, I would ...


3

There is the same concept for ice balls with smoke inside in this drink recipe: https://www.youtube.com/watch?v=ur08cq2qHV0 Maybe it can give some useful tips.


3

Presumably you'd blow sugar like you'd blow glass - with a blowpipe (likely not as long as needed for glass, since temperatures are a lot lower), from a molten vat at the correct temperature, and without sucking back. That should be feasible, but somewhat challenging. Smoke in the middle would be ephemeral (sure, you could presumably work out blowing it in ...


3

You could use the smoked salt, but it would not impart that much smoked flavor and would be quite expensive compared to normal kosher salt. Since most wet-cured bacon available at the grocery store is flavored with liquid smoke, an easy alternative would be to rub the belly with liquid smoke prior to roasting as described at The Splendid Table. As a side ...


3

Interestingly, smoke capture is higher for cold, moist meats. See Greg Blonder's fascinating site. Some people also argue that soaking wood has little impact on smoke quality.


3

Smoking time depends very much on what you are smoking and the size if it. It is possible to smoke meat too much, it is important not to strangle the original flavor of what you are smoking. Mussels for example, should only have a couple of minutes, since they have a very delicate flavor. Fillet of trout should have some 20 minutes, sausages a couple of ...


3

For overall full-flavor, these instructions produce the best cup: Use a teapot and cup made from glass, or other material like porcelain. Use soft water for preparation of tea. This is suitable to effectively extract most of the substances from the tea leaves. Hard water is not suitable because it contains higher levels of mineral ions which ...


3

I would think that it wouldn't be ideal ... but if you work quickly it shouldn't cause too much problem. (basically, you want to work quickly enough that the meat doesn't cool down significantly). I'd probably prep the replacement bag before I even took the meat out of the water, and have a towel and scissors ready (pull the bag out, dry the outside, cut ...


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