This is a simple way to add a smoky aromatic dimension to foods that aren't prepared in a grill or smoker. Not just soft veggies, but I'm looking forward to trying this with rice, scrambled eggs - wherever my imagination takes me.
(the pics aren't mine)
Prepare the food you wish to expose to this method as you see in the pics below. The food will be ready to process this way when the food is ready to be served - hot and as it would be just before portioned out. Transfer the ready to serve food to a big warm lidded pot. Not warm enough to continue cooking the food, but warm enough to hold the serving temp.
You start with a lump coal the size of an egg. I'll be using Royal Oak. Torch it up to the typical gray ash state using tongs over a gas burner, your kitchen propane torch - however suits you.
Once the coal has ashed, place the coal in a small metal cup that will fit inside a lidded pot - I'll be using any one of an array of CI Dutch ovens. Over the hot coal, add a couple tablespoons of Ghee. (more on Ghee below)
The Ghee will fill the lidded pot with smoke and add a velvet smokiness to the food. Try this out for 3-4 minutes at first, then adjust to your tastes. This method does no additional cooking - there's not enough heat involved - this just adds a great smoky flavor and aroma.
I haven't found Ghee locally, so I'm clarifying a couple pounds of unsalted Irish Butter. Maybe starting out with Irish Butter is taking one step forward and two steps back, and I'll try this with 'regular' butter too. For those unfamiliar with the process, melt butter in a pan, simmer it for ~ 10 minutes when you'll find it separates the solids out, which will rise to the surface. Skim off what you can, then strain through 4 layers of cheesecloth. Now you have shelf-stable clarified butter (Ghee) that doesn't need refrigeration, (it doesn't last forever, but it does last months). You'll find more uses for the Ghee.
(the pics aren't mine)
Prepare the food you wish to expose to this method as you see in the pics below. The food will be ready to process this way when the food is ready to be served - hot and as it would be just before portioned out. Transfer the ready to serve food to a big warm lidded pot. Not warm enough to continue cooking the food, but warm enough to hold the serving temp.
You start with a lump coal the size of an egg. I'll be using Royal Oak. Torch it up to the typical gray ash state using tongs over a gas burner, your kitchen propane torch - however suits you.
Once the coal has ashed, place the coal in a small metal cup that will fit inside a lidded pot - I'll be using any one of an array of CI Dutch ovens. Over the hot coal, add a couple tablespoons of Ghee. (more on Ghee below)
The Ghee will fill the lidded pot with smoke and add a velvet smokiness to the food. Try this out for 3-4 minutes at first, then adjust to your tastes. This method does no additional cooking - there's not enough heat involved - this just adds a great smoky flavor and aroma.
I haven't found Ghee locally, so I'm clarifying a couple pounds of unsalted Irish Butter. Maybe starting out with Irish Butter is taking one step forward and two steps back, and I'll try this with 'regular' butter too. For those unfamiliar with the process, melt butter in a pan, simmer it for ~ 10 minutes when you'll find it separates the solids out, which will rise to the surface. Skim off what you can, then strain through 4 layers of cheesecloth. Now you have shelf-stable clarified butter (Ghee) that doesn't need refrigeration, (it doesn't last forever, but it does last months). You'll find more uses for the Ghee.
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