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Claire - Chef's Cookware

How do you use a Stovetop Smoker or Smoking Set?

12th November 2009 12:20

A Stovetop Smoker or Smoking Set is a great way of achieving a BBQ flavour in your own kitchen.

The Demeyere Stovetop Smoker which we sell has a smoking chamber, wire rack, and a frying pan and lid. No fat, salt or oil needs to be added to the food, which is cooked and smoked either hot or cold.

Put a scattered layer of smoking chips into the frying pan. Then put the smoking chamber on top. Place your food on the wire rack. The smoking chamber is specially designed to allow the smoke to emanate from holes along the sides so smoke circulates throughout the pan when the domed lid is on, thus producing the smoky flavour.

There are 2 ways of smoking: cold and hot. Cold smoking is done at a temperature below 30°C and can take a very long time (3-20 hours). This method only adds flavour and does not cook the ingredients. Hot smoking is done at a temperature between 60°C and 80°C.

The benefits:

  • Food retains moisture
  • Very low fat
  • Flavoursome
  • No need to add too much salt, if any at all

Ideal for highly flavoursome juicy meats/fish of any kind from poultry and beef to seafood and lamb.

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