Over rook
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In About smoke you will learn everything about smoking meat, fish and vegetables: the difference between hot and cold smoking, the materials that are available to you as a home smoker

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0,500 KG

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Ordered on working days before 12.30 pm, shipped the same day.

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9789461430977  

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Author: Mr. Wateetons
ISBN: 9789461430977
Language: Dutch
Pages: 242
Version: Hardcover

In About smoke you will learn everything about smoking meat, fish and vegetables: the difference between hot and cold smoking, the materials that are available to you as a home smoker (from a smoking pan, smoking cabinet and barbecue to a cold smoke generator and smoke gun), the subtle taste differences between smoking on oak, beech, hickory or hay and the ideal temperature at which you allow yourself to melt cold (in the form of moth or chips for example). Naturally, much attention is also paid to tasty safety measures such as brine and dry salts.

In addition to this thorough smokescience, you will learn in About Smoke how, for example, you can put together a cold smoker from a coffee can and an aquarium pump. The recipes are versatile: from classics such as smoked bacon, smoked salmon and Amsterdam ox sausage to smoked cheese, nuts, beets, oysters, tofu and spare ribs and even special dishes such as smoked olive oil and drinks. There are also experimental smoking dishes from three-star chef Jonnie Boer from restaurant De Librije in Over smoke.

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