Use 2 heated coals (1 will also do), ghee(oil) and spices to create intense, refined smoky flavours without sweating near a barbeque stand – coal, wood-fired or gas!
Technique: Heated coals are placed (on a piece of bread, small steel bowl or a hollowed onion) at the centre of this dish, combined with whole spices and topped with ghee (clarified butter) or a 1/2 teaspoon oil to create ‘rich’ smoke. The dish is tightly covered with heavy air tight lid – I prefer to do this in a pressure cooker so I cover with pressure cooker lid without the whistle, of course) and left to ‘cold-smoke’ for a couple of minutes (read 5 to 15).
Results: Refined, smooth, smoky flavour
Level: Easy
You can smoke everything from water, to salt, rice, meats and vegetables.
Have you come across it before?
Would you use this technique?
Where would you use it?
Technique: Heated coals are placed (on a piece of bread, small steel bowl or a hollowed onion) at the centre of this dish, combined with whole spices and topped with ghee (clarified butter) or a 1/2 teaspoon oil to create ‘rich’ smoke. The dish is tightly covered with heavy air tight lid – I prefer to do this in a pressure cooker so I cover with pressure cooker lid without the whistle, of course) and left to ‘cold-smoke’ for a couple of minutes (read 5 to 15).
Results: Refined, smooth, smoky flavour
Level: Easy
You can smoke everything from water, to salt, rice, meats and vegetables.
Have you come across it before?
Would you use this technique?
Where would you use it?