Differences
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| Both sides previous revision Previous revision | Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-11-25 17:56] – maja | open_sauces:smoke_vapour_recipes [2013-12-02 11:10] – alkan | ||
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| Line 8: | Line 8: | ||
| - | ==== Smoked | + | ==== Smoked |
| * 2 large white potatoes | * 2 large white potatoes | ||
| Line 15: | Line 15: | ||
| * xxx Wood chips | * xxx Wood chips | ||
| - | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker, or smoking gun for 5-10 minutes. Serve warm. | + | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker or smoking gun for 5-10 minutes. Serve warm. |
| - | ==== Smoked | + | ==== Smoked |
| - | * 12 quail eggs | + | * 12 quail eggs |
| - | * smoked black tea | + | * smoked black tea |
| - | * pinch of smoked salt flakes | + | * pinch of smoked salt flakes |
| - | * pepper | + | * pepper |
| - | * herbal mayonnaise | + | * herbal mayonnaise |
| Boil the eggs for 2 minutes in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | Boil the eggs for 2 minutes in tea. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) | ||
| Line 36: | Line 36: | ||
| * apple wood chips | * apple wood chips | ||
| - | for smoked glue: | + | for smoked glue |
| * dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
nik