{"id":34,"date":"2009-04-23T17:01:25","date_gmt":"2009-04-24T00:01:25","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=34"},"modified":"2021-02-08T23:06:13","modified_gmt":"2021-02-08T13:06:13","slug":"abc-nsw-27409-food-segment","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2009\/04\/23\/abc-nsw-27409-food-segment\/","title":{"rendered":"Smoking Food"},"content":{"rendered":"

\n

On ABC NSW radio\u00a0<\/span>
\n<\/strong><\/h2>\n
\"Smoked

Smoked chicken breast fillets<\/p><\/div>\n

Smoking Food<\/span>
\n<\/strong><\/h1>\n

– to preserve food<\/h2>\n

– add flavour<\/h2>\n

– tenderise<\/h2>\n

(photo shows chicken breast fillets smoked in a wok with tea leaves – see below for details)<\/p>\n

What do you need?<\/em><\/strong><\/span><\/h2>\n

Equipment:<\/strong><\/span><\/h2>\n

Smoker,\u00a0 smoking box,\u00a0 BBQ,\u00a0 wok,\u00a0 oven or simply a hole in the ground!<\/h3>\n

Smoke:<\/strong><\/span><\/h2>\n
    \n
  • \n

    Wood, wood chips, sawdust \u2013 soak or dampen before use to create smoke not fire. Soak in fruit juice, wine or water.<\/h3>\n<\/li>\n<\/ul>\n
      \n
    • \n

      Corncobs, peat (to smoke barley malt for whisky and some beer making)<\/h3>\n<\/li>\n<\/ul>\n
        \n
      • \n

        Chinese method in a wok or oven = Tea leaves, uncooked rice, sugar, salt. Add herbs, lemongrass, lemon or orange rind for added flavour.<\/h3>\n<\/li>\n<\/ul>\n

        What can I smoke?
        \n<\/strong><\/em><\/span><\/h2>\n
          \n
        • \n

          Meat, especially cheaper cuts<\/h3>\n<\/li>\n
        • \n

          poultry<\/h3>\n<\/li>\n
        • \n

          seafood<\/h3>\n<\/li>\n
        • \n

          nuts<\/h3>\n<\/li>\n
        • \n

          cheese<\/h3>\n<\/li>\n
        • \n

          tofu<\/h3>\n<\/li>\n
        • \n

          even ice cream (smoke the milk\/cream mixture before adding eggs)<\/h3>\n<\/li>\n<\/ul>\n

          How is it done?<\/em><\/strong><\/span><\/h2>\n
            \n
          • \n

            Temperature and time. A lower temperature allows smoke to be absorbed and to tenderise. Slow cooking allows the natural fibres in meat to break down and become tender.<\/h3>\n<\/li>\n<\/ul>\n
              \n
            • \n

              Dampen wood chips before smoking.<\/h3>\n<\/li>\n
            • \n

              Put in base of a smoker, in smoker box in a hot BBQ, in a disposable foil tray or wrap in foil and poke holes in it to allow smoke to escape.<\/h3>\n<\/li>\n
            • \n

              Place food on a wire rack.<\/h3>\n<\/li>\n
            • \n

              Cover securely with a lid or hooded BBQ or foil.Smoke until done.<\/h3>\n<\/li>\n
            • \n

              Check internal food temperature with a food thermometer into the thickest part of the food.<\/h3>\n<\/li>\n
            • \n

              For an accurate reading make sure the thermometer is not touching fat or bone.<\/h3>\n<\/li>\n<\/ul>\n

              Be careful<\/strong><\/span><\/em><\/h2>\n
              \"Burnt

              Burnt tea leaves (temp too high & leaves too dry)<\/p><\/div>\n

              If temperature is too high and smoke is not circulating, <\/em><\/h3>\n

              the meat can become bitter from a build up of <\/em>creosote, <\/em><\/h3>\n

              a thick, oily substance left over by fire. <\/em>Creosote can numb the tongue.<\/em><\/h3>\n

              To stop tea leaves burning in wok steaming, keep them slightly moist and regulate <\/em><\/p>\n

              temperature so leaves <\/em>smoke but <\/em>don’t burn.
              \n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

              On ABC NSW radio\u00a0 Smoking Food – to preserve food – add flavour – tenderise (photo shows chicken breast fillets smoked in a wok with tea leaves – see below for details) What do you need? Equipment: Smoker,\u00a0 smoking box,\u00a0 BBQ,\u00a0 wok,\u00a0 oven or simply a hole in the ground! Smoke: Wood, wood chips, sawdust […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,7,36],"tags":[142,4,3,37],"class_list":["post-34","post","type-post","status-publish","format-standard","hentry","category-cooking-tips-hints","category-radio-food-segments","category-chicken","tag-chicken","tag-radio","tag-smoking-food","tag-tea-leaves"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":22,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":1208,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/34\/revisions\/1208"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}