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open_sauces:smoke_vapour_recipes [2013-12-12 09:32] – majaopen_sauces:smoke_vapour_recipes [2023-05-08 11:40] (current) – nik
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   * apple wood chips for smoking   * apple wood chips for smoking
  
-<html><a href="http://www.flickr.com/photos/foam/11193107153/" title="131122-184558 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5481/11193107153_81c7cd35db_n.jpg" width="320" height="320" alt="131122-184558"></a></html> +{{>http://www.flickr.com/photos/foam/11193107153/}}
- +
  
 Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise.  Smoke the tea leaves with the smoking gun for 3 minutes then leave under the smoking bell for another 10. Bring water to the boil (enough to cover the eggs) in a small pot. Add the quail eggs and boil over a small flame for 2 minutes. Add the smoked tea to the saucepan with the eggs. Simmer for 2 minutes longer then let it stand for another 10 minutes. Strain off the tea-infused water and wipe the eggs dry. Place them under the smoking bell and smoke for an extra 3 minutes with the smoking gun. Serve in the shell, cut in half, sprinkled with smoked salt and the herbal mayonnaise. 
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 ==== Peppers in granular dust ==== ==== Peppers in granular dust ====
  
-<html><a href="http://www.flickr.com/photos/foam/11192999883/" title="131122-192543 by _foam, on Flickr"><img src="https://farm3.staticflickr.com/2807/11192999883_788f451f2b_n.jpg" width="320" height="213" alt="131122-192543"></a></html>+{{>https://www.flickr.com/photos/foam/11192999883/}}
  
 //Dukkah dust// //Dukkah dust//
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 ==== Algal reminiscences from forest and sea ==== ==== Algal reminiscences from forest and sea ====
  
-<html><a href="http://www.flickr.com/photos/foam/11224176826/" title="L1007728 by _foam, on Flickr"><img src="http://farm8.staticflickr.com/7336/11224176826_d9269d726b_n.jpg" width="320" height="206" alt="L1007728"></a></html>+{{>http://www.flickr.com/photos/foam/11224176826/}}
  
   *  1 cup of sushi rice   *  1 cup of sushi rice
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 ==== Smoked mussel consommé ==== ==== Smoked mussel consommé ====
  
-<html><a href="http://www.flickr.com/photos/foam/11192855213/" title="131122-194847 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5541/11192855213_fa77a23462_n.jpg" width="320" height="247" alt="131122-194847"></a></html>+{{>http://www.flickr.com/photos/foam/11192855213/}}
  
   * 2 kg mussels   * 2 kg mussels
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 //For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' from Croatia… NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better.// //For Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer into a relatively flat cake. This needs further experimentation (e.g. use recipe above, use only egg yolks, use self-raising flour instead of baking powder, get 'ostro brasno' from Croatia… NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better.//
  
-<del>  * 250g eastern European quark/cottage cheese 
-  * 2 egg yolks 
-  * 2 teaspoons of salt 
-  * 2 tablespoons sour cream 
-  * 3 tablespoons semolina 
-  * 5 tablespoons spelt flour 
-  * 1/2 teaspoon baking powder 
-  * 2 beaten egg-whites 
  
-Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in bamboo steamer for about 7--10 minutes. In the meantime, melt the butter and add bread crumbs. Stir until golden brown and crunchy. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs.</del>+  * <del>250g eastern European quark/cottage cheese</del> 
 +  * <del>2 egg yolks</del> 
 +  * <del>2 teaspoons of salt</del> 
 +  * <del>2 tablespoons sour cream</del> 
 +  * <del>3 tablespoons semolina</del> 
 +  * <del>5 tablespoons spelt flour</del> 
 +  * <del>1/2 teaspoon baking powder</del> 
 +  * <del>2 beaten egg-whites</del> 
 + 
 +<del>Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in bamboo steamer for about 7--10 minutes. In the meantime, melt the butter and add bread crumbs. Stir until golden brown and crunchy. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs.</del>
  
 Served with water infused with sweet basil seeds and a hint of stevia. Served with water infused with sweet basil seeds and a hint of stevia.
  • open_sauces/smoke_vapour_recipes.1386840766.txt.gz
  • Last modified: 2013-12-12 09:32
  • by maja