[Contentless] ITT you post right now [ASAP] your current thought [Brains][Thinking][Personal][#38] (999)

817 Name: (iœjĪªª²iœj) : 1993-09-10030 23:01

If you want to try something new to serve with delicate white fleshed fish like sea bass, cod, halibut, etc.try this puree. Take approximately 1 inch rutabaga cubes and smoke them using cinnamon fragments and pistachio shell. Let sit overnight then cook in saffron-infused milk and puree it. If you have a high powered blender (>1 hp motor) just puree till smooth. Otherwise puree as well as possible and pass it through a fine mesh strainer.

You can do the smoking on your stovetop if you have a dutch oven or large pot with a tight fitting lid. Just make a flat packet of foil with your smoking fuel in it and perforate the top of the packet the tip of a knife. Put that on the bottom of the pot and put the cubes on a rack or similar inside the pot. Leave the lid cracked and heat on medium high till you see the first wisps of smoke then close the lid and let it go for a 5 or so minutes then lower it to low to medium-low for another 10 minutes then turn off the heat. Let it sit for a while so the smoke to mostly settles and you're done. This method is good for quick smoking a lot of stuff.

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