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36 votes
Accepted

Adding a smoky flavour without adding spiciness

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. ...
LSchoon's user avatar
  • 4,884
34 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

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 ...
Jolenealaska's user avatar
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29 votes

Is there aroma transfer in wood fired ovens?

The book is correct, for two reasons: Wood-fired pizza ovens are not smokey, instead having very good draft in order to allow maximum hot fire burning. A pizza is in a Neapolitan pizza oven for 60-...
FuzzyChef's user avatar
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22 votes
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Could you smoke a sauce?

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 ...
Joe M's user avatar
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18 votes

Adding a smoky flavour without adding spiciness

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), ...
bob1's user avatar
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14 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

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 ...
Kate Gregory's user avatar
  • 11.4k
10 votes

Adding a smoky flavour without adding spiciness

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 ...
Chris H's user avatar
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9 votes

Adding a smoky flavour without adding spiciness

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 ...
Jack Machiela's user avatar
7 votes

Adding a smoky flavour without adding spiciness

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 ...
JPhi1618's user avatar
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7 votes
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How do these flavors of liquid smoke differ?

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 ...
J K's user avatar
  • 367
6 votes

How do these flavors of liquid smoke differ?

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 ...
Sobachatina's user avatar
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6 votes

Could you smoke a sauce?

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, ...
David Ross's user avatar
5 votes
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Marinade and Smoke Chips

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 ...
moscafj's user avatar
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5 votes

Could you smoke a sauce?

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 ...
moscafj's user avatar
  • 76.1k
5 votes

Could you smoke a sauce?

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 ...
Sdarb's user avatar
  • 1,119
5 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

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 ...
GdD's user avatar
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5 votes
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How can I smoke something without a smoker

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 ...
Keith Payne's user avatar
4 votes

Can you add seasoning halfway through cooking with sous vide

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 ...
moscafj's user avatar
  • 76.1k
4 votes

Does pouring water on burning charcoal when grilling make the meat more smokey?

No, as that isn’t creating smoke. It’s creating steam. A steamier cooking environment may actually inhibit desired grilling flavors as it could inhibit browning via the Maillard reaction.
Eric G's user avatar
  • 201
3 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

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.
Viktor Mellgren's user avatar
3 votes

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

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 ...
Ecnerwal's user avatar
  • 18.6k
3 votes

How can I smoke something without a smoker

Take a large cardboard box. Lay it so the top is facing a side. Cut a small whole to allow for a plug. Place a electric 5th burner inside. Use a super cheap pan as your wood pan. Put a rack on some ...
mroll's user avatar
  • 2,107
3 votes

How can I smoke something without a smoker

I see chefs using "smoking guns" on food network competitions all the time. It's a tiny "gun" with a heating element. When a small amount of wood is placed in it and it is turned on, the smoke will ...
Kevin Nowaczyk's user avatar
3 votes
Accepted

Can you add seasoning halfway through cooking with sous vide

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). ...
Joe's user avatar
  • 81k
3 votes

Adding a smoky flavour without adding spiciness

Caramelizing sugars will give you a nice smoky flavour, but you have to watch it every second or you just get burnt. I soak raisins in juice (peach, apple, tomato) plus vinegar and cook them over ...
Bard Judith's user avatar
3 votes
Accepted

Heating charcoal on induction stove

Induction cooktops generate heat on iron or steel elements. There's no fire involved. You want to lit a piece of charcoal on fire. That requires a flame. Induction doesn't generate flames, just heat, ...
Luciano's user avatar
  • 5,296
3 votes

Does liquid smoke differ in intensity from brand to brand and if yes, how to compensate?

Yes, I have seen gigantic differences in potency. There’s not much you can do about this; if possible, try to use the same brand as the recipe refers to. A saving grace is that liquid smoke doesn’t ...
Sneftel's user avatar
  • 29.5k
2 votes

How can I smoke something without a smoker

I would use smoked salt. Since I saw this video Justin Wilson Oysters and Crabs I'm using it. And man this is the thing. I was using different "smoked sauces", the thing with smoking the meat in ...
SZCZERZO KŁY's user avatar
2 votes

Can you add seasoning halfway through cooking with sous vide

With the important exception of salt, there’s little to no difference between adding things to the bag pre-cook, mid-cook, or post-cook. Go ahead and do it, but there’s no reason to worry about it. ...
Preston's user avatar
  • 3,825
2 votes

Adding a smoky flavour without adding spiciness

Molasses / Maple Molasses and real maple syrup each add a depth of flavor that can enhance smoky flavors. While neither alone achieves the effect you want, adding either may help you along to your ...
Basil Bourque's user avatar

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