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| Both sides previous revision Previous revision | Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-12-02 11:10] – alkan | open_sauces:smoke_vapour_recipes [2013-12-02 12:46] – alkan | ||
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| ===== Arrival & Descent ===== | ===== Arrival & Descent ===== | ||
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| ==== Smoked potato skins ==== | ==== Smoked potato skins ==== | ||
| - | * 2 large white potatoes | + | Smoked potato |
| - | * pinch of salt and pepper | + | |
| - | * frying oil | + | |
| - | * 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. | + | |
| + | * 2 white potatoes | ||
| + | * salt | ||
| + | * sunflower oil for frying | ||
| + | * paper kitchen towel | ||
| + | * smoking gun or home smoker | ||
| + | * 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. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on paper towels again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towels and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.) | ||
| ==== Smoked quail eggs ==== | ==== Smoked quail eggs ==== | ||
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| based on http:// | based on http:// | ||
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nik