NEU
Smoking Dust Smoking Dust 500 g
Produkt-Highlights
- Cognac
- Whiskey
- Citrus
- Olive
- Eiche
Beschreibung
Product information "Smoking Dust Smoking Dust 500 g"
COOK IN WOOD Wood Smoking Chips with Various Intriguing Flavors
Various types of wood are used, including oak barrel staves.
These staves remain infused with the scent and aroma of cognac (Hennessy, Martell, Courvoisier) after the barrels are emptied.
Recommended for smoking: cheese, fish, seafood, chicken, duck, and turkey.
The Whiskey Flavored Smoking Chips are infused with the intense scent and aroma of whisky from renowned distilleries such as Macallan, Glenfiddich, and Ardbeg.
With a grain size of 1–2 mm, these smoking chips are suitable for smokers as well as gas, charcoal, and electric grills.
They are perfect for beef, pork, poultry, and fish.
The Citrus Smoking Chips are the ideal choice for adding a delicate touch and distinctive flavor to your grilled dishes.
Made from 100% natural, select citrus wood from Spain, it imparts a light, fruity, and slightly tart aroma.
It pairs well with poultry (chicken, turkey), seafood (fish, shrimp), pork (fillet, ribs), and vegetables (peppers, zucchini).
The smoke adds a fresh, vibrant note and enhances the natural flavor of the food.
Olive wood smoking chips are the ideal choice for adding a delicate and aromatic touch to your grilled dishes.
Made from 100% natural, select olive wood from Spain, it provides a robust and unique aroma.
It pairs particularly well with beef (steaks, brisket, ribs), pork (chops, ribs, tenderloin), lamb (chops, leg), poultry (chicken, turkey), seafood (salmon, trout, shrimp, scallops), hard cheeses (Cheddar, Gouda), soft cheeses (Brie, Camembert), vegetables (peppers, mushrooms, eggplant), and nuts (almonds, walnuts).
The smoke imparts a rustic yet refined flavor to your food.
Smoking is a process used to flavor and preserve food.
There are two main methods: cold smoking and hot smoking.
COOK IN WOOD smoking chips are suitable for smokers, smokehouses, and gas, charcoal, and electric grills.
Grain size: 1–2 mm.
Recommended for smoking: red meat, game, pork, and fish.
Cold smoking:
Takes place at temperatures below 30°C and can last from several hours to several days.
Suitable for foods that are eaten without further cooking, such as fish, cheese, and raw sausage.
Requires a cold smoke generator that produces smoke without increasing the temperature.
Hot smoking:
Takes place at temperatures between 50°C and 80°C and usually lasts several hours.
Suitable for products that need to be cooked or have a softer texture, such as meat or certain types of fish.
Uses a smoker with an adjustable heat source.
Contents:
approx. 500 g
Grain size: 1–2 mm
| Geschmack: | Olive |
|---|
Hersteller
Faie Handelsgesmbh
Handelsstraße 9
4844
Regau
AT
[email protected]
GTIN/EAN:
0760488238622
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