Marmite cold smoke, do-able?

Marmite cold smoke, do-able?

Postby GUS » Wed Sep 11, 2013 10:32 am

Curious whether a gloop of 125g of marmite on some greaseproof islands in a cold smoke would work & add to the flavour of my favourite anytime food?

Also any tips for dealing with "gloop" you wish to experiment a smoke with, (i.e. logic which generally eludes me).
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Re: Marmite cold smoke, do-able?

Postby saucisson » Wed Sep 11, 2013 4:30 pm

Getting it back in the jar could be interesting :D Interesting idea though :drool:
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Re: Marmite cold smoke, do-able?

Postby GUS » Wed Sep 11, 2013 5:26 pm

Rightyho, this one's for the test booth!
strong flavour + strong flavour (potentially) = !?
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Re: Marmite cold smoke, do-able?

Postby Laripu » Sat Sep 21, 2013 11:12 pm

Speaking as a non-Brit, non-Aussie.... i.e. as an ex-Canuck now-Yank, I don't see how you can improve the flavour (or flavor) of anything as execrable as both Marmite and Vegemite.

Yeah, I know, "them's fightin' words", as they say. No matter. Bring on the flames !

There is an appropriate use for Marmite. A half teaspoon per 23 litres makes a reasonable yeast nutrient in brewing beer or mead.
Dort wo man Bücher verbrennt, verbrennt man auch am Ende Menschen. - Heinrich Heine.
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Re: Marmite cold smoke, do-able?

Postby GUS » Thu Sep 26, 2013 10:34 am

You are completely forgiven because you hav a great looking ginger mogwai! (not to mention "damaged tastebuds" unable to deliver unto youself the visceral delights of the black breakfast tar on toast) :wink:

Smoking today so will dollop a trial portion & see if it can be improved / worsened (depending on your upbringing / outlook) :lol:
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Re: Marmite cold smoke, do-able?

Postby Laripu » Thu Sep 26, 2013 12:05 pm

GUS wrote:You are completely forgiven because you hav a great looking ginger mogwai!

He was a great cat. His name was Doc (short for Doctor Doom, which didn't fit him).

He taught himself to say "okay", which was hilarious. It was how he'd ask permission for anything: o-kaaay? Then he and I would say it back and forth a few times.

Doc was the first ginger cat. We got Pawdl soon after, a very empathic kitty, loved my wife so loyally. He was a polydactyl, hence the name...his walk was funny because of it, he sort of pawdled along. Then came the brothers, Sami and Stanley. Sami was short for SamIAm, which fit him. Stanley was named for the Stanley Cup, which Tampa won just around the time we got him. All gingers, sadly now all gone.

We now have another ginger guy, Pete. The reason for the name...I'm a software engineer who emigrated from Canada to Florida... and the book by Robert Heinlein, "The Door Into Summer". Pete is very vocal and very affectionate.

Back on topic, I look forward to the result of your goo-smoking experiment, just in case you manage to turn Marmite into caviar. :lol:
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Re: Marmite cold smoke, do-able? "DONE & DOING AGAIN"!

Postby GUS » Fri Nov 29, 2013 8:04 pm

:drool: About time I piped up with the update.

I used some non chlorinated baking parchment / greaseproof paper & slid a generous dollop on.
(note it will get a bit runny so pool it with no chance of slow creeping spillage).

Smoked for 4 hrs via CSG with OAK.

Result? ...for marmite fans we have probably reached a new peak.
It took well, & my sample , matured & developed a touch more flavour back in the jar.
It took my perception of Umami to another level.

Awesome flavour, Awesome depth, knocks out some of that saltiness whilst banging out the smoke flavour,

I couldn't stop sampling it.

IMHO sensational straight from the smoker, so a quick turn over, didn't do thick deep qty as yet, howeve I can imagine mixing it to expose it a few times for greater qty's in order to get it deep within the "tar"

About to try some on toast with butter.
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Re: Marmite cold smoke, do-able?

Postby GUS » Fri Nov 29, 2013 8:08 pm

Never tried vegemite (why would I) but would be interested to see what the conclusions with other brands are.
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Re: Marmite cold smoke, do-able?

Postby GUS » Fri Nov 29, 2013 8:39 pm

Addendum:

Just tried smoked marmite on toast, with a "regular" 50/50 wholemeal / white doughy supermarket bread toasted (it was to hand) this made me realise one thing, that the smoke flavour mixed with butter is extinguished somewhat by overly toasted bread (in my haste) a few charry bits so not the best assessment, but, has made me pop a larger 1/2 cup size dollop in for the night to sample tomorrow fresh, but thicker layer straight from the smoke box. smaller surface area dense pack, for 7-8hrs

smoked marmite & burnt toast = better tasting burnt toast but with a tough call as to where the smoke flavour is (ie not straight off the bat as the finger dipped sample produced).

I'll defrost some rolls & see how straight forward smoked marmite works tomorrow, & try again with the toast on a heavier smoke.

Scraping it from the greaseproof back into the more or less clean pot was simple, I was using a silicone based greaseproof, Smoked Tarmite loss was neglible being a veritable "clean scrape" & the same paper used for another small batch.

(temp was 9c)
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Re: Marmite cold smoke, do-able?

Postby Laripu » Fri Nov 29, 2013 10:33 pm

As much as I dislike Manure (oops, I mean Marmite), I applaud the effort, and, and, and.... I may try it one day. :oops: :oops: :oops:
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Re: Marmite cold smoke, do-able?

Postby GUS » Mon Dec 09, 2013 7:59 am

Well, popped another batch in but this time didn't stir it, still on the same greaseproof paper for easy removal.

Beech /oak dust mix 50/50 ratio by eye.

Appearance, well room temp was coldish at around 7 degrees C.
Marmite was subjected to a 3 x full 10hr+ burn smoke, but left in it's paper rather than stirred intermittently.

Top layer didn't form a noticeable change other than to appear stiffer on the surface. (cold)
Once scraped back in the pot & left overnight it seems to have mixed pretty evenly producing an almost hickory note amongst the marmite flavour when spread with butter onto a decent round of toast.

Result: knocks back the saltiness of marmite with a decent smoke tang, not heavy, but definitely present.

Would I smoke it again: Definitely, but will keep adding smoke to see what the tipping point is, doubtful as to whether this "material" needs folding in / stirring when exposed to smoke as it settles & mixes somewhat back in the jar.

With this in mind can anyone recommend a different dust which may provide a stronger flavour from less time in the smoker?

Ok I know it's not a side of ham, but I chow this stuff every day of the week, as a marmite fan it makes perfect sense to me. :lol:
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Re: Marmite cold smoke, do-able?

Postby Laripu » Mon Dec 09, 2013 12:22 pm

GUS wrote:With this in mind can anyone recommend a different dust which may provide a stronger flavour from less time in the smoker?

Mesquite is the strongest tasting wood I use. It works really well for beef.
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Re: Marmite cold smoke, do-able?

Postby GUS » Mon Dec 09, 2013 1:04 pm

Thanks, i'll make a note of that.
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Re: Marmite cold smoke, do-able?

Postby wheels » Mon Dec 09, 2013 1:40 pm

Thanks for posting this Gus. It quite appeals as I like Marmite. :D

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Re: Marmite cold smoke, do-able?

Postby GUS » Mon Dec 09, 2013 3:16 pm

No problem, I don't know whether i'm talking to myself :lol: but always feel annoyed if I find a lead on the internet to something but with no outcome, subsequently, however inane if you mess around it should be followed up, (even if it's to prevent others doing the same) ..something I got used to, "museings" on the Navitron renewables forum.

Sometimes something positive comes of it, "Sometimes" it's hardly Heston :roll: I look forward to the time I can get something more normal in the smoker, but whilst there is space on the racks, "play" is the order of the day.
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