Over Rook
The ultimate handbook about hot & cold smoking!
In 'About smoke' you really know everything about smoking meat, fish and vegetables: the difference between hot and cold smoking, the materials that are available to you as a home smoker (from smokehouse, smoke box and barbecue to cold smoke generator and smoke gun) , the subtle differences in taste between smoking on oak, beech, hickory or hay and the ideal temperature at which you let your wood (including in the form of moth or flakes) smolder. Of course, there is also a lot of attention for tasty safety measures such as brining and drying salts.
In addition to this thorough smokescience, you will also learn in 'About smoking' how you can for example make yourself a cold smoker from a coffee can and an aquarium pump.
The recipes are versatile; from classics such as smoked bacon, smoked salmon and Amsterdam osseworst to smoked cheese, nuts, beets, oysters, tofu and spareribs and even special dishes such as smoked olive oil and drinks. In 'About smoke' are also experimental smoking dishes from three-star chef Jonnie Boer from restaurant De Librije.
Specifications:
| Language: | Dutch |
| Pages: | 192 |
