How it’s Done

Appears in

Published 2021

About

I hope you will try this method. You can buy smokers in pre-packed sets and there is a vast range of different wood chips available online for you to try. However, I would recommend you use my tea-smoking option first as you can simply adapt your steamer or wok.

Just one reminder. Be careful of the heat and smoke, especially when disposing of the smoking ingredients as they’ll stay hot for a while even after you take them off the heat.

You need a steamer with a lid, or a wok with a lid and a metal rack, and some kitchen foil.
Your smoking mixture is 100g/3½oz/½ cup basmati rice, 2 tablespoons of green tea and 2 teaspoons of caster (superfine) sugar.
Prepare the food as if you were going to cook it, so trimmed, stoned, left whole or sliced.
Put a large piece of kitchen foil, shiny-side down, in the bottom of a steamer or wok. Put the rice, tea and sugar on the foil, cover with a steamer insert or wire rack, then put on the lid. Put over a medium heat for about 5 minutes until the mixture starts smoking.
Quickly lift the lid and put the food onto the rack. Put the lid back on, turn the heat down to low and smoke for the time recommended in the recipe; that’s about 5 minutes for chicken or duck pieces.
Lift out the food and put on a plate to rest.
Wrap the smoking ingredients in the foil and discard them carefully.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Introduction

Smoking Food

The licensor does not allow printing of this title