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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