COLD SMOKING
SUMMER IS SYNONYMOUS with outdoor cooking-the warm weather calls for firing up the grill for burgers and dogs. But your grill is also an ideal tool for the often-overlooked technique of cold smoking. Unlike hot smoking, which imbues ingredients with smoke while cooking them, cold smoking adds a smoky, sweet fragrance without the addition of heat. It's the technique to lean on when you want to impart a delectably smoky finish to otherwise ready-to-eat ingredients, such as a side of cured salmon, a delicate ball of burrata (see p. 46), or fresh fruit (p. 48), without altering the texture. Best of all, this versatile cooking method requires nothing more than a grill (charcoal or gas), ice cubes, and wood smoking pellets.
To make Cold-Smoked Salmon (recipe opposite), begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives the salmon its silky texture and translucent appearance. After curing, refrigerate the salmon uncovered to form a pellicle, a thin, dry layer that helps the smoke adhere to the surface.
Temperature control is key to cold smoking. In order to prevent fish from overcooking or turning flaky, cheese from melting, and fruit from becoming mealy, the temperature of the grill must remain below 86°F. While it's not strictly necessary, we recommend investing in a perforated stainless steel maze smoker (see "Gear Guide," opposite)-its labyrinthine design provides ample oxygen to keep wood pellets (which are less likely to ignite than wood chips) smoldering at a controlled pace, providing hours of steady smoke. (If you don't have a maze smoker, a homemade boat-shaped aluminum foil tray will also get the job done.) As further insurance against temperature spikes, place the ingredient to be smoked on a wire rack over a tray of ice cubes.
This story is from the July 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
FEASTING SEASON
IN LOUISIANA, CARNIVAL IS A SEASON OF CRAWFISH, KING CAKE, AND COMMUNITY.
SHORT CUTS
SHORT PASTAS ARE A MARVEL OF MODERN ENGINEERING AND PERFECT FOR EASY WEEKNIGHT DINNERS.
An Insider's Istanbul
A wave of culinary creativity and innovation in Turkey's largest city nods to the past, even as it's laser-focused on the future.
Sip and Ski
Après-ski cocktails are the best part about hitting the slopes.
Wontons with Hot and Sour Sauce
Martin Yan's satisfying wontons are a win for dumpling newbies and pros alike.
THE F&W GUIDE TO RENOVATING YOUR KITCHEN
HOW TO REINVENT YOUR SPACE WITHOUT LOSING YOUR MARBLES (OR YOUR SHIRT)
Comforting Casseroles
Warm up this winter with these hearty one-pan bakes.
Chocolate Chic
As it bakes, this simple cake creates its own silky chocolate sauce.
BeeBo, Beloved
Cherished by chefs, this vintage pasta-maker excels at cranking out cavatelli.
Sweet Things in Store
Paola Velez pays tribute to the bodega with Bodega Bakes, her debut, dessert-centric cookbook.