Coldsmoking Digital Cookery School

A delicious treat for friends and family to enjoy. Hurry though, they don't last too long!! Here's a link to the video https://youtu.be/70LdPqeDvjo This has to be one of the tastiest, simplest and pleasing smoking projects out there. Hot Smoked Nuts. I'm using an inexpensive brand of mixed nuts from the supermarket (Lidl) costing 78 pence for 200g here but the results are anything but inexpensive.      The taste from the blend of natural Oak smoke, sweetness from the honey and salt, coupled with the complexity of roasted nuts will blow your socks off (if you're wearing socks that is).    Here i', using a stovetop smoker from Camerons. these are really useful pieces of kit and are suitable for electric, gas and induction stoves. Disheasher safe and altogether a great piece of kit to have in the kitchen cupboard I'm using a fine oak chip here but you can of course use any variety of hard or fruit wood if you have it to hand. We do sell this wood on our website ...

Turan has been smoking and preserving foods for many years. his ethos is to make these artisan subjects accessible to everyone. He hosts bespoke one day food smoking courses and Meat Curing & Charcuterie courses with the theme of low impact living.  The golden thread running through all his work is accessibility, simplification and safety. Turan's easy teaching style and his ability to simplify and communicate these subjects in an understandable and relaxed way has lead to many excellent reviews from previous guests. Turan has written many food articles for magazines and has also written two books on food smoking. Curing, Smoking and Drying food the latest was published in May 2015. Turan's previous career saw him serving as a senior officer in the London Fire Brigade. Turan retired in May 2014 after serving as an operational officer for more than 30 years. He served in all ranks up to temporary borough commander with over 200 staf...

We'll be releasing a new book in the spring of 2015. The book is about preserving meat and fish and looks closely at curing with salt, drying and of course smoking.  Some of the subjects we will be detailing in the book are smoked trout, cold smoked salmon, salami, jerky, biltong. There is also a section containing curing and smoking game. Contact Sheet from the photo shoot  We were photographing some of the food shots last week and will be continuing this over the coming weeks. Simon Pask who is taking the shots is a top bloke and knows his stuff inside out. I'm sure this will come through in the finished images. Contact sheet from the photo shoot We'll be working on this book until October this year and hen it's a waiting game until it becomes a tangible thing. I thought retirement for me was going to be a time or rest and leisure but I couldn't have been further from reality. 

If you like this post please visit Facebook and like our page - We also have a youtube channel Thanks. In part one we looked at the process of turning a herring into a kipper. We looked at the preparation of the fish, splitting the fish through it's back and the method used to brine the fish ready for the smoker. In this part of the blog we will discuss the smoking process, what's happening to the fish while it is being smoked and some of the finer points of smoking. In particular we will look at the cold smoking process, what this means and how to manage the process. First of all we will discuss the benefits of hanging your fish or laying them flat. Well, we've brined and dried the herrings and were ready to give them some time in the smoke. The smoking process will transform the humble herring into the wonderful kipper. We will be cold smoking the herring which means we will be using the qualities of the smoke to add flavour and utilise the ability for smoke...

Our relationship with food is like no other I know. When we experience a craving it can quite literally change our whole physiology. We just have to have it, whatever it takes. Sight, smell and even the sound of food being prepared can take us on a journey. When our senses are stimulated it can make our mouths water, our stomachs gurgle and, unconsciously, it even activates our nervous system, preparing our bodies for that impending culinary delight. (If you want to know more about food smoking you can visit our youtube channel Coldsmoking Digital Cookery School for lots of resources to get you started)   For me, smoked food one such delight. Whether it’s hot or cold doesn’t really matter, just that wonderful scent of wood smoke triggers something primitive within me. It has to be said there is little archaeological evidence to suggest the exact origins of food smoking but as huntergatherers, our ancestors would have hung their meat high up, out of reach from prowling animals on t...