I’m learning. Some items require a long smoke in order to get as much flavour as possible. Some things only need a kiss. Something tells me Wotsits won’t need long. Let’s give them a couple of hours and see how they get on… The process Doesn’t get much simpler- get the smoker going, open packet,
I like these simple smokes. You can set it up, let it do it’s thing and all you need to do is keep an eye on the smolder, give it stir every now and then, then enjoy the fruits of your labour. The process I bought one big tin of Coleman’s English Mustard Powder, dumped
I reckon I know what the result of this experiment will be before we even start. We know that salt smokes good so it stands to reason that a pretzel would smoke good too. As with the Mini Cheddars, a couple of hours is likely to be enough. What we smoked Not the big, soft
This will be amazing or a disaster. No middle ground. Sometimes less is more. Sometimes a little is enough. There definitely is such a thing as too much smoke, when it comes to particular products at least. With baked goods, a couple of hours is usually enough. So we’ll do that this time too. You
I mean, if you can smoke rapeseed oil, it stands to reason that red sauce would take a lick of smoke, right? I’m going to be completely honest with you before we crack on with this one- I can take or leave tomato ketchup. I’ll gladly have a dab on the edge of a fry
Good job this isn’t a scientific endeavour. Two tests in and I’ve used a different wood. Rather than the usual oak and apple blend we use for our standard product range, this time it was recommended to try using whiskey barrel oak. Good job I had a pack lying around, eh?! What We Smoked How
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 »
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
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
