Smoking in a Pot

INGREDIENTS

INSTRUCTIONS

Universally popular food flavor comes from an ancient form of food
preservation smoking. Different regions of the world obviously had
different aromatic woods. For example, the famous hickory, mesquite or
alder. Other areas lacked wood all together and used herbs or even tea for
their smokes. I have adapted a Chinese tea smoke idea that imparts a very
light, delicate. sweetish quality to poultry or fish. The technique is
extremely useful for Minmax cooks because the smoked flavors are unusual
enough to absorb the diner's interest so that the dishes very low content
isn't immediately obvious. Then I surround the smoked meal with bright,
fresh crisp foods and a yogurt spread; the rich juiciness of the chicken or
fish seems to actually tingle with added flavor. Be careful what type of
cookware you use to smoke. It must be either cast aluminum or cast iron.
Please avoid bonded alloys --the dry heat can melt them and you ,wind up
with a giant hole in the pot and an ingot of metal forever welded to you
stove top! With a little ingenuity and a deep heavy Dutch oven, you can
balance a second expanding steamer platform on the first and double the
amount of chicken or fish for large parties.
USES: So far I have used this technique on fish and chicken. I have no
doubt that it could work well with veal, pork or even lamb. When once you
've been bitten by the smoke bug and used different kinds of woods as well
as tea leaves mixed with rosemary or thyme - literally the sky is the
limit.
You may want to set aside a large Dutch oven exclusively for smoke foods.
One last point, I suggest you wrap up the foil used in smoking and put it
out in the trash. It does have a way of leaving residual aromas. Posted to
Digest eat-lf.v097.n115 by marciaf@juno.com (Marcia A Fasy) on Apr 30, 1997

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