Learn how to Smoke Food.


I specialise in creating smoked Salmon and smoked Cheese in my own smoke houses. I've been doing this for years and really enjoy passing this wonderful skill onto people who share my interest in food. I regularly host food smoking courses and currently have my summer dates up on the website. In addition to my own courses I also host food smoking courses for other high end cookery schools around the country. Why not join me on one of my summer dates.

My courses start at 10am and run through to 4pm. There's lots of tasting and discussion on the different foods one can smoke and we spend a little time sampling various smoke aromas. We include lunch which is usually homemade soup in winter spring and autumn and salads throughout the summer. Delegates on the course can take photos and notes and go away with a 27 page guide on smoking food at home. 


It's interesting to see people's surprise when they find out just how little smoke you need to influence the flavour of the food you're smoking. Smoke after all is quite a pungent substance which contains a great number of aroma and flavour compounds. The ethos "Less is more" is true for Coldsmoking as it is for so many other processes with foods. 

I have a great recipe for smoking Almonds which take me by surprise every time, whether you take your smoked almonds plain or with a hit of chilli. Smoked eggs are another revelation and I always try and prepare them just on the point of soft/hard. Eggs turn a subtle orange on top as they absorb the smoke and the flavour is truly sublime. If you're a true Foodie and would like to add a special dimension to your cooking why not get in touch and book a place on one of my courses. You would be made most welcome and would leave with new insights and ideas to deploy next time you're in the kitchen.

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