Smoking olive oil

Re: Smoked Soy Sauce (1st test)

Postby GUS » Sun Dec 15, 2013 3:31 pm

wheels wrote:Gus

As the forum's 'Mr Smoke', you may be interested in this:

http://food.gov.uk/news-updates/news/2013/dec/smoke

Phil



Reading it now thanks!
..Eye watering ingredients permitted, Mercury, Lead, Arsenic Cadmium,
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Re: Smoking olive oil

Postby GUS » Sun Dec 15, 2013 8:31 pm

Update: flavour comparison

having decanted into a parfait jar, I grabbed a 2.5 /5ml double ended medicine spoon & dripped small measured qty's onto a nice nutty loaf nub.
dripped some balsamic vinegar on (just done dishes, didn't want more work) :roll:

Pronouced flavours smoke definitely there, even amongst the strong sweet bog standard balsamic.

Having got the lid on a good few loads of smoke, & rest time within the chamber (read c/board box) to the layman it doesn't taste stale (though was poured from a shots pourer bottle which is never completely sealed) I'm going to compare 3 smokes+ with 1, 2 etc & see if there is much difference overall.
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Re: Smoked Soy Sauce (1st test)

Postby yotmon » Sun Dec 15, 2013 10:38 pm

GUS wrote:Reading it now thanks!
..Eye watering ingredients permitted, Mercury, Lead, Arsenic Cadmium,

:shock: :shock:
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
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Re: Smoking olive oil

Postby GUS » Wed Dec 18, 2013 6:38 pm

Did another small qty (around 180ml) same as before, there is a slight but noticeable build up / debris when it comes to draining off (same as forms round the edge of the container) which is a touch bitter, however the overall smoke despite less time csg'ed is a nice (to me) even olive & smoke flavour, good scent until you stick it in a silly bottle (no nose compared to a clean jam jar).

If I were to be precocious & wine taster-ey I'd say hit by notes of cinammon almost.

WIll bash out some more & see how well it holds when cooked with something bland (& english :lol: ), or not.
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Re: Smoking olive oil

Postby GUS » Mon Feb 09, 2015 5:22 pm

Long time dead post, (is it really so long since I tried this & put it in a jar for maturing) !?

Yesterday whilst pondering what to do with a litre of worcestershire sauce (L&P) I dipped a clean finger into the sample jar sat in more or less steady temps in the food store, the smoke has really penetrated the oil to quite some degree, that tiny bitterness still lingers, but the olive oil is still tasting good.

can't remember what I tried it on now, so any suggestions to cook with?
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Re: Smoking olive oil

Postby onewheeler » Tue Feb 10, 2015 8:37 pm

I've been smoking EVOO here for a while. Usually 250 ml in an A5 sized shallow tray, giving it one run of the CSG. I find it easy just to stick some in the smoker whenever the bottle runs low and there's some salmon or bacon being done. It's used mainly for salad dressings here - a teaspoon added to the vinaigrette makes a rather nice, subtle difference. It goes very nicely indeed in the dressing for a ripe avocado, or a tiny amount added to mashed spud.

No idea how long it keeps, we get through a 250 ml bottle in about three months without any sign of rancidness.

To be honest I can't readily tell the difference between oak and beech smoked oil. It's worth using good oil - the missus buys it 16 l at a time from a Greek importer every two or three years.

Martin/
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