Depending on the time of year, within walking distance of where I live, there’s wild fruit, berries, nuts, and edible flowers growing in hedgerows, woodland edges, and forgotten corners of the countryside. Most of it’s easy to identify. None of it requires specialist knowledge or foraging courses. You just need to know where to look
I like your thinking. To answer that question; yes, very much yes. In fact, we had done a whole year of experiments of this nature before Sussex Smokehouse was even an idea. Different fats taste different (duh), behave differently when heated, and change the flavour of whatever is being cooked. At Sussex Smokehouse, we roast
Could You Try Roasting Nuts Using Different Fats? Read Post »
Smoked rapeseed oil is more versatile than smoked salt because you can use it for both cooking and finishing. At Sussex Smokehouse, we cold smoke cold-pressed rapeseed oil for 12 hours over apple and oak. The smoke is subtle, enough to add flavour and depth without overpowering. Here’s how to actually use it. Cook, Finish
And What Do You Actually Do With Smoked Rapeseed Oil? Read Post »
Now stay with me here. The day job for the past decade and change has been digital marketing so I can safely say that I am worryingly online. My professional life has, however, caused a thorough dislike of using social media in my free time. Apart from one site. My carefully crafted reddit feed (handles
Right. It’s time we confronted the big unspoken question looming over us. The elephant in the room. We’re called Sussex Smokehouse. We smoke stuff. Bacon and smoked salmon are literally the most famous smoked foods in existence. So why are we making nuts and not a delicious side of wild, line-caught salmon? Well, there are
I’m not a foraging expert. I’ve only been doing this properly for a few years, and there’s far more I don’t know than I do. But I enjoy it. It gets me out of the house, is helping me foster an interest in nature within my children and I get to make tasty stuff from
It’s time! The first… item? episode? part? is here! And what are we going to be smoking today? You… read the title, right? It’s almonds. Blanched almonds. So what are blanched almonds, then? You do love a question, don’t you? They are almonds with the skins removed. They’re smooth, pale, and lack the slightly bitter
The first thing to make clear is that smoked sea salt isn’t everyday cooking salt. It’s a finishing salt – the final touch that adds depth and character to a dish. At Sussex Smokehouse, we cold smoke our seasonings for 12 hours over apple and oak. The result is subtle smoke without overpowering. Finish, Don’t
It’s the burning (heh) question when you see a product that has yet to feel the elegant caress of smoke. The one question that’s on the lips of everybody… who is yet to have dinner and likes bacon a bit more than they should. That thing there; does it smoke good? Well, intrepid food explorer,
Another great question – I can see a trend forming… When I say smoked food, many of you will think brisket. You’re not wrong, but that’s hot smoking. Sussex Smokehouse cold smokes products. It’s completely different. Both involve smoke, yes. Both make food taste good, yes. But cold smoking and hot smoking are fundamentally different
So How is Cold Smoking Different from Hot Smoking? Read Post »
