Text 13779, 120 rader
Skriven 2007-04-06 23:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: smokers
===================
 -=> On 04-06-07  06:35,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: smokers <=-

 DSac> And that segues nicely into information about smoking cheeses, which
 DSac> I meant to answer last week but somehow missed.

 DSac> You had poor results smoking that cheese awhile back because your
 DSac> smoker (and mine, too) are not designed for cold smoking, which
 DSac> is what cheese demands.

  Which is what I have surmised.   The cheese started melting and/or
  oozing oil far too quickly without picking up any significant smoke
  flavor.

 DSac> For cold smoking (which would be used for cold-smoked fish, cheeses,
 DSac> and curing hams and bacon) your firebox needs to be located three
 DSac> feet or so from the smoking chamber.  Up here, it's common to put
 DSac> the smoking box up on a little mound, and the firebox in the ground
 DSac> a few feet away, then run the smoke underground and up into the
 DSac> smoker.  That way, you can use the cool earth as a heatsink to pull
 DSac> some of the heat out of the smoke on it's way up and out.

   Hmmm.   You do give me an idea though.  My smoker is insulated.
   When it is going, you can put your hand on it -- although it is quite
   warm on the outside, it is not 250 degrees hot.   There is a vent in
   the top of the smoker.   Perhaps I could rig up something like a
   dryer vent to channel excess smoke into a cold box sitting on top of
   the unit for doing cheese while the box is smoking meat?

 DSac> Commercial smokehouses use various other methods to regulate smoke
 DSac> temperature.

  I've seen some of them.   And some of the smokers -- that start at
  $1000 and go up from there.   Not much chance of my ever going that
  far.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken with Channa Dhal - CIC
 Categories: Main dish, Indian, Chicken, Chickpea
      Yield: 6 Servings
 
      1 c  Channa dhal or yellow split
           -peas
  2 1/4 lb Chicken pieces
      2 tb Cooking oil
      1    Inch cube of gingerroot;
           -peeled and grated
      3 cl Garlic; peeled and crushed
      1    Fresh green chili pepper;
           -finely chopped
  1 1/4 ts Salt or to taste
      2 c  ;(Scant) warm water
      3 tb Ghee or unsalted butter
      1 lg Onion; finely sliced
      2 tb Coriander leaves; chopped
      1 md Ripe tomato; sliced

MMMMM----------------------MAKE A PASTE OF---------------------------
    1/4 c  ;water
      1 tb Ground coriander
      1 ts Ground turmeric
    1/2 ts Cayenne or chili powder
    1/2 ts Freshly ground black pepper
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
 
  :    Clean and wash the channa dhal or the split peas and soak them in
  plenty of cold water for about 2 hours.  Drain well.
  
  :    Cut each chicken piece into two, seperating leg from thigh.  Wash
  and pat dry.
  
  :    In a heavy-based pan, heat the oil gently over low heat and fry
  the ginger, garlic, and green chili pepper for 1 minute.
  
  :    Add the spice paste, stir and fry for 2 to 3 minutes.
  
  :    Add the chicken, adjust heat to medium-high, stir and fry the
  chicken until it changes color (3 to 4 minutes).
  
  :    Add the dhal or split peas, stir and fry for a further 3 to 4
  minutes.
  
  :    Stir in the salt and add the water.  Bring to a boil, cover the
  pan and simmer until the chicken and the dhal or split peas are
  tender (35 to 40 minutes).
  
  :    Meanwhile, in a separate pan, melt the ghee or butter over medium
  heat and fry the onions until they are golden brown (8 to 10
  minutes), stirring frequently.
  
  :    Add the onions to the chicken along with any remaining ghee in
  the pan. Add half the coriander leaves and stir until all the
  ingredients are mixed thoroughly.  Cover the pan and simmer for 10
  minutes.
  
  :    Put the chicken in a serving dish and garnish with the tomaotes
  and the remaining coriander leaves.
  
  Serves 6 to 8.
  
  Preparation takes 25 minutes plus time needed to soak the dhal or
  split peas, cooking takes 55 minutes.
  
  _The Complete Indian Cookbook_, Mridula Baljekar, 1993. CLB
  Publishing. ISBN 0-8317-1487-5.  Typos by Jeff Pruett.
  
  From: Jeff Pruett                     Date: 03-27-97
  Cooking
 
MMMMM


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