Did you know that you can enhance the flavour of your foods with something as simple as wood? Well, I didn’t find out till recently either, but I can assure you that it is quite a remarkable thing. Smoking dust is basically wood that is ground up into tiny little shavings, that can accompany your food whilst cooking to produce a smokey flavour. How does it work? To get all technical, wood contains sugar molecules, cellulose and hemicellulose, which when burnt caramelise and produce an aroma of flavours. Different woods provide different flavours, whether that be fruity, sweet, or floral! Many companies supply smoking dust in bulk, in a variety of different woods, click here. But not only does smoking dust add to your tasting experience, it is also a fully sustainable product when sourced appropriately. Forests are the lungs of our planet, and we must harvest and manage our resources correctly! There is no longer a need to find man-made preservatives and artificial ingredients to enhance the flavour of your food. Not only does the production of these substances affect the environment, but they also negatively affect your body too. Smoking dust is an innovative, unique, and healthy idea that you should all try out. You can find many smoking dust variations on the market such as apple wood, oak wood, cherry wood, maple wood, and even whiskey wood, which all create their own distinctive aromas – the list goes on and on. You may find some companies also sell smoking chips; however, these are more appropriate for foods that take a longer time to cook, as they produce smoke slower than smoking dust. If you’re a BBQ enthusiast, smoking dust will be right up your street! Simply add the dust to your smoker, cold smoke generator, or BBQ with your food, and let the dust do its magic. Smoking dust heats up quick and fast and will infuse your foods with so many delicious flavours. You can experiment with the different kinds of woods to make a concoction of aromas, but to help you out I have listed below my favourite combinations. Maple Wood and Pork Maple wood produces a medium-strength smoke that is rich and quite sweet in flavour. It suits a range of meats; however, it works perfectly with pork. We all love a bit of sweetness with our pork, you may even be partial to some apple sauce, so why not infuse your pork with a naturally sweet flavour. Whiskey Wood and Red Meats Whiskey dust is generally robust and heavy in flavour, providing you with a strong whiskey hit. The impactful flavour is best suited to red meats that complement richer aromas very well. Apple Wood and Poultry Apple dust is a soft light wood that creates a subtle fruity and sweet flavour. It goes hand in hand with poultry dishes. Oak Wood and Cheeses Oak wood is one of the most versatile flavours, that produces an all-around smokey flavour. Although still delicious with a range of meats, oak dust compliments cheeses and vegetables very well. So, that’s how you can use smoking dust in your cooking! I hope you have enjoyed this blog post and have been persuaded to go and purchase some smoking dust to start cooking with. Remember, not only does the dust infuse your meats, vegetables, and cheeses with fabulous smokiness, but they are also environmentally friendly and sustainable! They are a perfectly natural product to introduce into your kitchen. edenproductsltd.co.uk/
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