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open_sauces:smoke_vapour_recipes [2013-12-05 18:36] – nikopen_sauces:smoke_vapour_recipes [2013-12-05 18:52] – [A selection of smoked fudge and caramels] nik
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   * 500g flour   * 500g flour
   * 300g water   * 300g water
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 +<html><a href="http://www.flickr.com/photos/foam/10981527116/" title="L1007713 by _foam, on Flickr"><img src="http://farm4.staticflickr.com/3765/10981527116_498cccf529_n.jpg" width="320" height="202" alt="L1007713"></a></html><html><a href="http://www.flickr.com/photos/foam/10840074525/" title="celeriac by _foam, on Flickr"><img src="http://farm3.staticflickr.com/2853/10840074525_57b267d1be_n.jpg" width="320" height="213" alt="celeriac"></a></html>
  
 Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container.  Preheat the oven to 220ºC. Mix the salt, flour and water into a dough, roll it out and use it to cover the celeriac (unpeeled). Bake in the oven for 20 minutes, then reduce the temperature to 160ºC and cook for another 35-45min, depending on the size. Leave to cool down, then store in the fridge overnight. The next day, break the crust (from the bottom is the easiest), peel the celeriac and slice it thinly on the mandoline. Reserve the slices in an airtight container. 
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   * 1 teaspoon coconut oil   * 1 teaspoon coconut oil
   * salt and pepper   * salt and pepper
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 +<html><a href="http://www.flickr.com/photos/foam/10856875006/" title="131113-193300 by _foam, on Flickr"><img src="http://farm6.staticflickr.com/5545/10856875006_d4f7d07f1d_n.jpg" width="320" height="213" alt="131113-193300"></a></html>
  
 For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting) For the quinoa: add one cup of water and steam (~5 minutes, 10 minutes resting)
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 ==== A selection of smoked fudge and caramels ====  ==== A selection of smoked fudge and caramels ==== 
  
-<html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" width="320" height="209" alt="131122-184714"></a></html><html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" width="320" height="213" alt="131122-195637"></a></html>+<html><a href="http://www.flickr.com/photos/foam/11192739936/" title="131122-195637 by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7415/11192739936_e24afa892c_n.jpg" height="209" alt="131122-195637"></a></html><html><a href="http://www.flickr.com/photos/foam/11192949865/" title="131122-184714 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2892/11192949865_333e81225c_n.jpg" height="209" alt="131122-184714"></a></html>
  
 == Fudge with smoked sea salt and smoked vanilla == == Fudge with smoked sea salt and smoked vanilla ==
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 ==== Whiskey & Cigars ====  ==== Whiskey & Cigars ==== 
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   * 1 part Rye Whiskey   * 1 part Rye Whiskey
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik