If you've read a fair amount of my recipes, you'll know that I use my Smoking Gun quite a bit at home. As with most people, there's nowhere to put a smoker in our apartment, so the Gun is a genius way to incorporate smoke into cooking without a huge stinky cabinet taking up space. It comes in a tidy little box that works great for storage and even holds a few spots for wood chips. In practice at home, you may need to smoke an item a few times to get the result you want, but it's a small sacrifice.
At work, tasks are usually much larger and I generally use a full size smoker, but even there, occasions arise that are impractical for the big beast. The Smoking Gun is often used for delicate amuse bouche and appetizers that get the smoke treatment right at the point of service. You can compose a carefully stacked little item on a plate, grab an overturned glass, fill it with smoke, and send it out. Customers love the presentation as their dish gives off smoke signals and the food picks up just the right amount of smokiness during the transport to make a difference, yet without dominating the overall flavour profile.
Polyscience has their own line of very nice smoking chips, but the nice thing is you aren't limited to them. I've used brands designed for the large smokers with great results - if you use one that comes in compressed disks, just break it up so it fits into the Smoking Gun.
Polyscience has long been at the head of the pack when it comes to specialty modern cooking equipment, and the Smoking Gun certainly won't let you down. CHECK IT OUT HERE.
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