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open_sauces:smoke_vapour_recipes [2013-11-19 14:08] – maja | open_sauces:smoke_vapour_recipes [2013-11-23 10:34] – [Smoky Mate] maja | ||
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* 12 quail eggs | * 12 quail eggs | ||
+ | * smoked black tea | ||
* pinch of smoked salt flakes | * pinch of smoked salt flakes | ||
* pepper | * pepper | ||
* herbal mayonnaise | * herbal mayonnaise | ||
- | Steam or boil the eggs for 2 minutes. 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 |
- | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | + | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise |
==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
Line 75: | Line 76: | ||
* splash of lemon (to taste) | * splash of lemon (to taste) | ||
* a few slices of ginger (to taste) | * a few slices of ginger (to taste) | ||
- | * agave syrup (slightly smoky one) | + | * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) |
- | + | * mesquite wood chips | |
- | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. If too strong, add more water. Chill before serving. | + | |
+ | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | ||
===== Solitary immersion ===== | ===== Solitary immersion ===== |