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2ISSUE
COLD SMOKING
MODERNISTCOOKING TECHNIQUES
TIPS - TECHNIQUES - RECIPES
// GO
UR
MET
CO
CK
TAILSA
mb
er Em
bers @
Geo
rge’s Bar,
Marcu
s Warein
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// BR
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FAST O
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Smo
ked Scram
bled
Free R
ange E
ggs, Grilled
Gran
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Bread
, Cu
red Salm
on
// PLANT
BASE
DR
osem
ary Smo
ked P
um
pkin
R
oasted
with
Hazeln
uts,
Parm
esan C
risps &
Yogh
urt
BROUGHT TO YOU BY
V I S I T S O U S V I D E TO O L S .C O M F O R M O R E I N F O R M AT I O N O N T H E I N N O VAT I V E I V I D E R A N G E O F S O U S -V I D E C O O K E R S
CREATE CLASSIC FLAVOURS WITH THE SAGE® COMMERCIAL BY POLYSCIENCE SMOKING GUN PRO
Experiment with wood chips, or expand your culinary creativity bysmoking with flavours like teas, spices, and dried flowers
Sage® Commercial By Polyscience
Smoking Gun Pro
IRR
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Welcome to the second edition of Modernist Cooking TechniquesIn this edition we focus on a range of recipes, helpful hints & tips, the professionals use when it comes to cold smoking. We’ve even thrown in a few cocktails recipes too!Using a smoking gun is the quickest and most convenient way to apply cool natural smoke to your food and the ability to expose food to smoke without heat opens new ways to create exciting flavours and unexpected combinations. Traditionally, smoking was only possible using a smoker and a process which uses both heat and longer smoking times.
The perfect solution to creating excited flavours to your dishes is with a smoking gun and wood chips, a technique which leads to a lighter infusion or subtle finish of smoke; something which allows for quite unusual approaches to smoking.
Make sure to subscribe and follow for future issues of modernist cooking techniques from Sousvide Tools. With all the latest advice and professional tips on all areas of modernist cooking.
//INTRODUCTION
Here at Sousvide Tools we are all about sharing our knowledge and experience so that our followers and customers can create
some amazing dishes. Using modernist techniques such as sous vide, smoking, dehydrating and following the recipes our very
own development chefs have created for you, you can further elevate your level of cooking with great consistent results.
Follow us @sousvidetools on facebook, Instagram and twitter and share with us your creations using #isousvide
Shaked really hard in a three piece, double strained in a short glass,
served in the wooden box (smoked with the smoke gun)
George’s Bar sees Marcus Wareing Restaurants’ collective
culinary experiences applied to drinks making in show-stopping
19th-century surroundings. Intimate, welcoming and creative;
where simple things are done well and complicated things made
deliciously simple. By using the Sage by Polyscience smoking gun,
Georges Bar creates one of its show stopping cocktails - Amber
Embers. We are extremely pleased to be able to share with you
the cocktail recipe for you to recreate at your pleasure. For more
information visit www.georgesbar.co.uk.
Easy 15mins Four
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Gourmet cocktails, champagne and liquors. Inspired by chefs to celebrate the seasons.
Cold Smoking Recipe #1
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//Cold Smoking
Smoked Blood Orange& Thyme Martini
Easy 15mins Four
Ingredients
2oz orange vodka
10oz Campari bitters
1oz orange juice
Zest ½ orange
8 sprigs fresh thyme
8 crushed juniper berries
Equipment
Cocktail Shaker
Cling Film
Polyscience Smoking Gun
Smoking Chips
Fine Sieve
Glasses
Method
Place all the ingredients into a cocktail shaker except the fresh
thyme which will be reserved for garnish.
Cover the shaker with cling film, load the smoking gun chamber
with soaked smoking chips.
Aggressively smoke the liquid and seal with the Clingfilm
entrapping the smoke, leave to stand for 5 minutes then stir. Repeat
the process 4-5 times.
Pass the liquid through a fine sieve shake over ice until very cold.
Garnish the glass with the fresh thyme and pour on the cocktail.
Again smoking the glass in front of guest works really well.
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Cold Smoking Recipe #2
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//Cold Smoking
Smoked Toffee Apple Cocktail with Rosemary
Easy 15mins Four
Ingredients
100ml thunder toffee vodka
50ml apple flavoured schnapps
50ml fresh apple juice
25ml fresh lemon juice
Slices of fresh apple for garnish
4 stems of fresh rosemary
The liquid entrapping
Equipment
Bowl
Cling Film
Polyscience Smoking Gun
Smoking Chips
Glasses
Method
In a bowl with a cling film covered top add all the ingredients.
Load the smoking gun chamber with soaked smoking chips,
aggressively smoke the liquid entrapping the smoke with cling film.
Repeat the process 3-4 times stirring the liquid between smokes.
To Serve
In a tall highball glass pour the cocktail over ice.
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Chefs Tip. The perfect cocktail for spooky Halloween parties or even a hot summer’s day!
Cold Smoking Recipe #3
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//Cold Smoking
Smoked ManhattonCocktail with Maple
Easy 15mins Four
Ingredients
4fl oz rye whisky or bourbon
11/2fl oz sweet vermouth
4 drops angostura bitters
Maraschino cherry for garnish
11/2 tsp maple syrup
2 tsp laphroaig whisky
Equipment
Cocktail Shaker
Clingfilm
Polyscience Smoking Gun
Smoking Chips
Glasses
Method
Place rye whisky, vermouth, angostura bitters and maple syrup in a
cocktail shaker. Cover the top with cling film.
Fill the smoking chamber with whisky soaked chips and
aggressively smoke the liquid entrapping the smoke with the cling
film.
Leave to stand for 5 minutes and then repeat the process 2-3 times
stirring the liquid between each smoke.
Add two cups of ice to the cocktail shaker and shake until very cold.
Strain the Manhattan into glasses. Carefully place a teaspoon of
laphroaig whisky onto the top of the cocktail and garnish with a
maraschino cherry.
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Chefs Tip. Serve with a little smoke for added theatre.
Cold Smoking Recipe #4
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//Cold Smoking
Dressings &Accompaniments
Smoked Sea Salt with Oak
Serving Suggestions. Smoked Sea Salt can be used to season any product & adds a lovely smoky flavour to salads etc.
Serving Suggestions. The nuts are fantastic just as they are as a great bar snack. Why not chop the nut a little and use as a crust on the top of cooked chicken or fish.
Ingredients
150g Sea salt – I use Maldon (slightly dampened with water)
Oak wood smoking chips
Method
Place the sea salt in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid
Set aside for 15 minutes before repeating this process 8 times
The salt is now ready to use
Smoked Nuts
Ingredients
50g blanched almonds
50g peeled hazelnuts
50g walnuts
50g blanched peanuts
50g peeled macadamia nuts
Sea salt
Olive oil
Bourbon wood smoking chips (slightly dampened with water)
Method
Place the selection of nuts in an airtight container with a tightly
fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid - set aside for 10 - 15 mins
Remove the lid and stir the nuts before repeating this process 5 - 6
times. After which time the Nuts will be smoked
In a large frying pan, dry fr the nuts giving them a light golden
colour on all sides
Lightly dress with olive oil and season with Salt
Cold Smoking Recipe #5 Cold Smoking Recipe #6
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Serving Suggestions. The result is a lightly smoked dressing. Great to add a smoky depth to any Salads or Raw Vegetables.
Serving Suggestions. Once whipped and soft the Butter eats really well with good quality baked bread at the beginning of a meal.
Smoked All Purpose Dressing Smoked & Whipped Butter
Ingredients Ingredients
50ml extra virgin olive oil
65ml sunflower oil
2tbsp runny honey (warm)
40ml quality white wine vinegar
2tbsp Dijon mustard
Sea salt (pinch)
White pepper (small pinch)
Juice ½ lemon
Oak wood smoking chips (slightly dampened with water)
500g Unsalted Butter (best quality)
Sea Salt
Hickory Wood Smoking Chips (slightly dampened with water)
This recipe is as easy as it sounds but can be used as the building block of so many delicious recipes. Once made the butter freezes really well and can be used to season all types of fish, meat or vegetables.
Method
In a jar with a tightly fitting lid – place all the ingredients. Secure the
lid and vigorously shake until the ingredients are emulsified
Load the smoking gun chamber with the wood chips. Using the
hose attachment, load the jar with smoke and secure the lid. Leave
to sit for 5 mins
After this time, shaking the dressing again to incorporate all the
smoke flavour into the liquid
Repeat this process a further 4 times
Method
Dice the butter into 2cm square dice then bring up to room
temperature to soften it down a little
Place the butter in an airtight container with a tightly fitting lid
Load the smoking gun chamber with the wood chips.
Using the hose attachment, aggressively fill the container with
smoke and replace the lid. Leave to stand for 10 mins
The butter will now have taken on a smoke flavour
Using an electric hand whisk, whip up the butter until light and
creamy, season with sea salt to taste
You can now roll the butter into tubes using cling film
Cold Smoking Recipe #7 Cold Smoking Recipe #8
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Sous Vide Smoked Slow Cooked Hens’ Egg, Toasted Sourdough,
Charred Avocado
Ingredients
4 hens eggs
4 slices of sourdough
1 avocado cut into chunks
½ red chilli sliced thinly
100g sausage meat - balled into 2cm balls
20g butter
1 flat mushroom thinly sliced
Fresh coriander
Equipment
Smoking Gun
Sous Vide Water Bath
Vacuum Bags
Vacuum Chamber Sealer
Method
Pre heat your water bath to 63°C
Place your eggs into your water bath and cook for 1 ½ hours
Remove the eggs from the bath, crack the eggs onto a plate
Using a smoking gun, smoke the eggs twice over 20 minutes
Toast the sourdough
Using a hot pan, start to seal off the sausage meat then add the
mushrooms, butter and red chilli. Cook until golden and hot
Bring all the ingredients together on the plate and garnish with
fresh coriander
Easy 1hr 45mins Four
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Chefs Tip. Cooking your eggs sous vide will help create just-set whites & silky yolks
Cold Smoking Recipe #9
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//Cold Smoking
Quick Smoked And Cured Salmon Taco With A Carrot And
Apple Slaw
Ingredients
1 x 7oz piece of salmon - no skin
1 tsp salt
1 tsp sugar
½ lemon zested
1 tortilla wrap
20g melted butter
½ carrot sliced thinly
1 spring onion sliced thinly
½ granny smith apple
1 tbsp mayonnaise
1 tsp vinegar
Salt & pepper
Equipment
Smoking Gun
Method
Pre-heat your oven to 180°C
Slice the salmon as thin as you can, approx 2-4 mm is ideal
Cover with the salt, zest and sugar then using a smoking gun, smoke
for 20 minutes hitting it with a fresh smoke every 10 mins
Wash the salt and sugar from the salmon and set aside
Using a cutter, cut the tortilla into 4 circles then brush with butter.
Push down the edges into a low based yorkie tin bake until golden
and crisp
Mix together the carrot, onion, apple, mayo and vinegar in a bowl
then season to taste
Place the slaw on top of the tortillas, arrange the smoked salmon on
top then using a blow torch, scorch slightly and serve
Easy 40mins Two
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Chefs Tip. For more floral notes, try adding lots of soft leaf herbs like dill or chervil to the seasoning mix
Cold Smoking Recipe #10
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//Cold Smoking
Smoked White Asparagus, Deep Fried Egg, Spinach, Parmesan
Vinaigrette
Challenging 40mins Four
Ingredients
1 bunch white asparagus, peeled
6 fresh free range eggs
100g parmesan, finely grated
4 handfuls picked, washed baby spinach
100ml smoked all purpose vinaigrette
4 tbsp finely chopped parsley
4 tbsp finely chopped shallot
100g Panko Japanese breadcrumbs
8 tbsp white wine vinegar
Sea salt
150g seasoned flour (flour with salt & white peppper)
8 tbsp olive oil
Cabernet sauvignon wood smoking chips (slightly dampened with water)
Equipment
Smoking Gun
Method
Pre heat Oven to 180ºC
In a pan of heavily salted water, add the peeled white asparagus and
simmer for 2 mins after which time remove and immediately plunge
into iced water to cool rapidly – set aside on a kitchen towel to dry
Bring a large pan of water to boil and add the white wine vinegar,
create a whirl pool in the centre of the pan by stirring the water with
a whisk. Crack the 4 eggs into the centre of the well. Poach gently
for 1 minute and plunge directly into iced water to stop the cooking
process rapidly. Take out the eggs and pat dry with kitchen paper
The remaining 2 eggs can be whisked together with a pinch of salt
Mix 2 tbsp of chopped parsley into the breadcrumbs
Pass the poached eggs through the seasoned flour, then the whisked
eggs, then the breadcrumbs gently as to not break the eggs.
Repeat this process 1 more time – set the eggs aside
Gently fold the grated parmesan, finely chopped shallots and the
parsley into the all purpose vinaigrette, season to taste
Place the blanched asparagus in an airtight container with a tightly
fitting lid
Load the smoking gun chamber with the wood chips
Using the hose attachment, aggressively fill the container with
smoke and replace the lid – place in refrigerator for 5 - 10mins
Repeat this process 4 - 5 times depending on depth of smoke required
The asparagus will be lightly smoked and ready to use
With a little olive oil, sauté the spinach in a sauté pan, seasoning
with a little salt, at the last moment add a spoonful of the parmesan,
shallot dressing
To Serve
Deep fry the poached eggs for 1½ - 2 mins until golden brown
On a char grill griddle lightly oil the asparagus, char on both sides
and lightly season with salt.
Place the grilled asparagus on a plate next to the deep fried egg,
add a little spinach and drizzle with the parmesan dressing
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Chefs Tip. Plunge the eggs directly into iced water after poaching to stop the cooking process
Oak wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
In an air tight container with tight fitting lid, place the tuna and
aggressively smoke the tuna and lace on the lid.
Refrigerate for 15 – 20 mins
Repeat this process 6 times at which point the tuna will have taken
on an oak smoked flavour
In a small bowl mix the miso, ginger, ½ the lime juice and ½ the zest.
Liberally brush the mixture onto the smoked tuna, marinate for an
hour
The watermelon needs to be dressed in a small bowl with the lime
juice, zest and a large pinch of sea salt
Heat a large griddle pan to searing hot, slice the fennel lengthways
very thinly. Brush with olive oil and salt, griddle till charred in colour
on both sides
The tuna now needs to be seared heavily on all 4 sides leaving raw
in the middle
To Serve
Plate the watermelon, sprinkling some toasted sesame seeds on
top, slice the charred tuna and add to plate
Now add the charred fennel and some pickled coriander leaves,
drizzle the dish with a little olive oil before serving
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Cold Smoking Recipe #16
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//Cold Smoking
Turkey Escalope with Sage Crumb, Parmesan & Charred Asparagus
Medium 1hr Four
Ingredients
4 x 175g turkey escalope (batted flat with meat mallet)
1 bunch sage
400g Panko japanese breadcrumbs
Zest of 1 lemon
85g finely grated parmesan
2 bunches asparagus
Salt
150g salted smoked whipped butter
3 eggs
250g plain flour
Hickory wood smoking chips (slightly dampened with water)
Equipment
Smoking gun
Wood chips
Method
In a small blender, blend ½ the Panko breadcrumbs with ½ the sage,
the lemon zest, parmesan and ½ tsp sea salt. When blended, mix in
the remainder of the Panko breadcrumbs and set aside.
Into the flour mix another tsp of salt, set aside
Whisk the 3 eggs together with a pinch of salt, set aside
Peel the asparagus if not new season, cook in boiling salted water
until tender, approximately 1 – 2 mins
Load the smoking gun chamber with the chips
In an airtight container with lid – place the turkey escalopes,
aggressively smoke the turkey and place on the lid, refrigerate for
20 mins
Repeat this process 6 – 7 times – refrigerate between smoking
After smoking, the turkey is ready to be bread crumbe.
Place the escalopes into the seasoned flour, then into the eggs, then
into the sage flavoured breadcrumbs
In a large frying pan, add a little olive oil and the smoking batter,
when hot gently and slowly fry the escalopes for 5 – 6mins on each
side or until golden brown and crisp.
In a separate pan, add a little olive oil, heat until very hot. Add the
asparagus until slightly charred on both sides seasoning with a little
salt. Add the remaining sage leaves and fry for 2 mins, crisping the
sage leaves.
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Fact. Panko bread crumbs are a Japanese-style bread crumb made from white bread without the crusts, resulting in lighter, airier, crisper bread crumbs.