Flavoring with smoke in cooking <TAG1> is a technology for treating products with smoke (sori according to tautology) or volatile aromatic substances (gases/vapors) to give them a certain taste and aroma. It's basically nothing more than “flavoring” gas. In cooking, this technique is applied when the product does not necessarily need to be cooked thermally, but it is important to give a pronounced aroma or reduce the microbial load.
Where is smoke flavoring used?
In cooking, several main areas of technology can be distinguished:
cold smoking (smoke = aromatic gas). Have you tasted fish prepared in this way? Admit to the comments ;)
hygienic treatment of raw freshwater fish and seafood with smoke (to remove «swamp» smell)
sushi and steak bar techniques: serving dishes in domes filled with aromatic smoke (tea, citrus fruits, wood).
flavoring of drinks: for example, cocktails with smoke from barrels or herbs.
less often – antimicrobial treatment of nuts, spices, dried fruits (mostly in industry, and more about fumigation to get rid of pests).
Smoke flavoring – is not just smoking. After all, the smoke temperature can be very low, and the smoke itself can be replaced by volatile oils, herbs, alcohol or even CO₂ with added aromas. The purpose of fumigation is more often – not processing for long-term storage of products, as in smoking, but more as a sensory effect.
In modern gastronomy, smoke flavoring is often served as «show»: the dome is opened, the smoke comes out, and the dish immediately smells like fresh cedar, rosemary, or the unique Chinese lapsang souchong tea.
How does smoke flavoring differ from fumigation and smoking?
The key difference lies in the way the aroma is transmitted and in the purpose of the treatment.
Smoking – is a process that is significantly closer to heat treatment. Here, smoke is used not only as a flavoring agent, but as a means of preservation. The product changes structure, partially «is dried», and its microflora is suppressed. The temperature can vary – from “cold” within 40-50 degrees to “hot” over 80 degrees. But the result almost always affects the duration of storage.
Fumigation – is also the effect of smoke. But it is not used directly in cooking, but to control pests in food products, especially cereals and legumes. And the fumigator – is a device that we are more familiar with and familiar with mosquito digestion in the summer (hello, Reid advertising since the 2000s).
Therefore, flavoring with smoke in cooking does not convey the heating of the dish and changes in its consistency. The haute cuisine uses it as a tool: fast, spectacular and spotty.
