Description
Hi all. Today I will continue some time ago, I topic. The first time I did my homework. First, quite by accident at grandma's in the country were found really cool oil lamp made of stainless steel. It, I'll show you next time. Today I will smoke in my new lamp.
Ingredients
-
Mackerel
1 piece
-
The chicken legs
1 piece
-
Chicken thigh
1 piece
-
Mushrooms
-
Spices
Cooking
So. Metal deuce was brewed box. Inserted inside the frame with lattice. On the second level is the sump. I found in the bins pantries.
The lid has warily nozzle. In the future, if the lamp is going to go home, I will insert corrugation and to withdraw the smoke out the window or filter through the water.
This item, like beauty, was not pursued. So. The main Guinea pigs today are such comrades: -mackerel; -leg and thigh chicken; -mushrooms. -rosemary, lemon pepper, Khmeli suneli (or at your request). Fish gutting, my disclosed by the owner and RUB the herbs, salt. You can smear soy sauce or teriyaki. The subject of pickles, I promise to continue to reveal more meticulously. Leg and thigh rubbed with spices, salt. Grease the grate with oil and lay the products.
Now you have 2 choices: either to put on the fire (gas or bonfire) or electro. With fire the only difficulty was adjusting the temperature. Sometimes it is necessary to install a small temperature fire facilities less. Since I have fire enough, this time took the stove. Close the tube cap and set the temperature to maximum.
About a half hour open and see how things go. Then take a needle or awl, or nail and pierce the meat in several places - even if the smoke gets deeper. Again close the lid and put another half an hour.
All. Turn off the stove and open the lid. Let the products rest. Gently place on a plate. The fish likes to fall apart.
Ready. You can descend. And although I'm quite critical of the fact that prepare - I liked it. Did not expect that the meat will come out juicy, with a devastatingly delicious smoked flavor. I have plenty of ideas for marinades, temperature regime and there are a couple of things.
But as a bonus an old experiment. Long time ago I was infa that the Chinese smoked fish using black tea, rice and sugar. I decided to repeat. We had a goldfish - small and cunning.
They are cleaned, washed and rubbed salt from the soy sauce. Next, take the staff.
Mix rice, black tea and sugar. The proportions will not say, took the eye. Fall asleep in the Smoking machine, on top of the grill put the fish. Smoked, periodically look.
Get.
The dish has quite an interesting taste. A distinct flavor of "smoke". "Smoky", if you want... for now. Be well. For you in a smokescreen experimented Sconce from Odessa........................
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