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open_sauces:arrival_and_descent [2013-12-06 15:46] – maja | open_sauces:arrival_and_descent [2013-12-12 09:55] – [Smoked quail eggs with herbal mayonnaise] maja | ||
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==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
- | A wonderful way to reduce | + | The first amuse-bouche at Smoke & Vapour playfully questions the edge between food and waste, celebrating the culture |
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* smoking chips (oak and maple) | * smoking chips (oak and maple) | ||
- | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the peel in the stove smoker for a maximum of 10 minutes. Alternatively, |
==== Smoked quail eggs with herbal mayonnaise ==== | ==== Smoked quail eggs with herbal mayonnaise ==== | ||
- | Another waste reducing recipe: eating eggs with shell. It isn't just surprisingly tasty and crunchy, but the shells contain a good amount | + | Pairing smoke and egg-yolk produces an intense umami experience, complemented by the crunch |
< | < | ||
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* mesquite wood chips | * mesquite wood chips | ||
- | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired | + | Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired. |
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Next: [[Solitary Immersion]] | Next: [[Solitary Immersion]] |