Review/Rate this Recipe Save to MyRecipes Rating:

Title: Stove Top Smoking -1
Yield: 1 Servings

Ingredients

      1    light tea smoking mixture
    1/3 c  long grain rice
      2 tb loose black ( ceylon or
      1    darjeeling) tea
      2 tb brown sugar
      1    strong tea smoking mixture
    1/2 c  long grain rice
    1/4 c  loose black ( ceylon or
      1    darjeeling) tea
      3 tb brown sugar

Instructions

Here is a technique described in the latest 'Food & Wine". (3/97)

This is the Chinese method of wok smoking. All you need is a wok or
old aluminun pot with a well fitting cover, a cake rack, lots of
aluminum foil, and a smoking mixture of ordinary rice, tea and brown
sugar. Sometimes aromatics like chile peppers are added. (I'll bet
that clears the room out in a hurry.)

Many foods take well to this treatment. The biggest successes are with
cheese, which really picks up a rich roasted flavor and practically
melts. Serve it like a dip with bread. You can also smoke chicken,
duck, and sausages to have on hand for instant meals. The flavor only
gets better over time. One way of entertaining is to set out drinks
and smoked cheese and shrimp to eat while they are still warm and
delectable.

The author uses two mixtures. Quick-burning yet fragrant, the light
mixture gives a smokey flavor to foods that don't need to be cooked
through. The strong mixture, which lasts up to 30 minutes, smokes and
cooks food. The method is identical for both.

Basic Wok Smoking Method

From: "Kit Anderson" Date: 15 Feb 97 Bbq Mailing
List Ž

Reviews