recipe Let's make homemade "snacks" and "seasonings" with smoked[Why don't you smoke at home # 2]

recipe Let’s make homemade “snacks” and “seasonings” with smoked[Why don’t you smoke at home # 2]


Writer : macaroni editorial department

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The person who taught me

Profile image of Akiko Sato

Smoked second strike / Akiko Sato

Representative of Japan Smoked Association. As a smoked nist and food coordinator, he disseminates the appeal of smoked food. Widely used in smoking classes and media appearances. He is the author of “My Smoked Cuisine” (Takarajimasha). It hosts original smoking classes every month, mainly in Tokyo, and is so popular that reservations cannot be made. In “Felissimo”, he supervised the smoking program with a little addition.

Smoked “snacks” and “seasonings” become much more delicious

Place smoke chips in a bowl and start smoking

Photo by macaroni

In the previous article, smoked nist Akiko Sato taught us the basics of tools and how to make them at a 100-yen shop.

It’s very easy to make smoked food using a bowl and a net! “Nekkun”, which is exposed to direct fire at high temperature, has a maximum heating time of 7 minutes, so it is a nice place to do it easily. Please refer to the previous article for how to make basic smoked food.

In this second installment, we will introduce what ingredients can be smoked by the basic smoking method.

Mr Sato:
“I would like to introduce 4 kinds of ingredients and 2 kinds of seasonings that beginners can easily challenge. If you smoke the seasonings, the taste will be deeper and the taste will increase.

For the chips to be used, we have prepared cherry blossoms for beginners that match any ingredients. You can also buy Sakura’s smoked chips at the 100-yen shop.

Anyone can make delicious smoked food without failure if you pay attention to the heat of the snacks and seasonings. “

4 kinds of snacks that can be made immediately

cheese

A bowl of four smoked cheeses

Photo by macaroni


Cheese …… Appropriate amount


1. Arrange the cheese on the cooking paper cut according to the size of the grill

2. Smoke by adjusting the heat between medium and low heat, and when smoke starts to come out, reduce the heat to very low.Smoked for a total of 7 minutes

3. After turning off the heat, leave it for about 5 minutes to complete.

Mr Sato:
“Cheese is the first thing to try. Be sure to lay a piece of parchment paper to prevent the cheese from sticking to the net.

Use preheated processed cheese for the cheese. It’s still easy to melt, so please line up at some intervals. The recommended cheese is QBB. It’s harder to melt than other cheeses, so it’s hard to lose shape. “

Mixed nuts

Moderately smoked mixed nuts

Photo by macaroni


Mixed nuts (salted) …… Appropriate amount


1. Place your favorite nuts on the parchment paper

2. Smoke by adjusting the heat between medium and low heat, and when smoke starts to come out, reduce the heat to very low.Smoked for a total of 7 minutes

3. After turning off the heat, leave it for about 5 minutes to complete.

Mr Sato:
“The standard smoked snack is nuts. It is one of the ingredients that you can easily enjoy smoking because it does not require pretreatment, but be sure to use salted butter.

Smoked nuts will have a crispy texture if you smoke them and leave them for a while. Basically, we recommend one ingredient for one smoke, but mixed nuts can be smoked with cheese. “

Crisps

Smoked potato chips in a bowl

Photo by macaroni


Potato chips (light taste) …… Appropriate amount


1. Place the potato chips on the parchment paper

2. Smoke by adjusting the heat between medium and low heat, and when smoke starts to come out, reduce the heat to very low.Smoked for a total of 2 minutes

3. After turning off the heat, leave it for about 5 minutes to complete.

Mr Sato:
“Potato chips can be placed casually without worrying about overlapping. Unlike other ingredients, the smoke time is 2 minutes. Smoke easily sticks to the potato chips oil and burns quickly. It will smell, so please round it up in a short time. “

Cod roe

Two smoked cod roe

Photo by macaroni


Cod roe …… 2


1. Lightly wipe off the water on the surface of the cod roe and line up the cod roe on cooking paper.

2. Smoke by adjusting the heat between medium and low heat, and when smoke starts to come out, reduce the heat to very low.Smoked for a total of 7 minutes

3. After turning off the heat, leave it for about 5 minutes to complete.

Mr Sato:
“You don’t have to wipe off the water from the cod. Lightly wipe it with kitchen paper before applying it.

If the fire is strong, it will burn, so be careful when working. Since cod roe has a lot of water, it is better to smoke it alone, not with other ingredients. “

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