Smoking isn’t Injurious to Health

Smoking a terminology what most people frown their eye brows in real life, but when it comes to the culinary world it’s a commodity that fails to resist all temptations of the human pallet,

The art of Smoking any protein rich food is welcomed by chefs in his kitchen to play a versatile role in giving variety of flavors to ones pallet, To smoke foods, all that is needed is a container for the smoke, a source for the smoke and a food item to smoke. That's it!

Ideally, meat is best smoked with a temperature range of 1800-250F. Always remember to bring the internal temperature of the meat to the minimal recommended internal temperature (as recommended by the USDA Food and Safety Inspection Service) in order to ensure it is safe for consumption (veal, lamb and beef to 145-170F, pork to 160-170F,whole chicken and turkey to 180F and chicken pieces to 170F).

When you smoke a piece of meat, the key is to smoke slowly in order for the meat to absorb the flavor of the smoke, there were days earlier in my career I used a chamber and some wood shavings to create a subtle smoke on Christmas recipes like Sandalwood smoked Turkey and Quails with Lavender Smoke, and later during expertise adventure in the united states I learnt Sysco an International food vendor was supplying me with smoke liquid which did wonders and made my job a lot easier, Yet the originality was lost while doing so,

In the current scenario I worked on Dhunar Kebabs or otherwise known as Smoked kebabs at TGKF Radisson Blu GRT Chennai, The fusion was magical when it comes to inducing the smoky flavor, But it left an aftertaste which was not liked by all,

On tramping upon flash smoking, I was mesmerized by the sheer joy of presentation and way in which one can manipulate all the different flavors that were going to be smoked to the desired proposition, I was awed by the very fact that one can say and see the smoke yet the flavor and the after taste was reduced to the intuition of sheer enjoyment of the very recipe, Flash smoking can be even done in prehistoric method if one dose not have the ability to procure the “Smoking Gun”, A piece of heated coal and butter with the desired amount necessary flavor is what is all needed, Yet Smoking Gun is sheer excitement to watch it weave his wand.

 Smoking Gun is a handheld food smoker. Finish quickly foods with natural cool smoke that you would usually not be able to smoke: butter, oysters, cocktails, salads, chocolate, meringue, etc.

Create classic flavors with wood chips, such as hickory, apple wood, mesquite and cherry, or expand your culinary creativity by smoking with flavors like teas, spices, and dried flowers.

• One-piece, removable anodized aluminum smoking chamber
• Heavy-duty metal blower fan - will not melt when heated
• Excellent for finishing products that are cooked SousVide or other methods where food is not normally directly exposed to fire or smoke

The term “Where there is smoke there is fire”. Can be rewritten

 “Where there is flavor there is Smoke”