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Unread 10-23-2012, 05:40 PM   #1
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Default Smoked Water: The Latest Cooking Craze? (News Article)

What will those crazy Brits come up with next?

Link to source (full text is below)

Oak Smoked Water

The latest foodie craze: Smoked water. (Photo: halenmon.com)When it comes to cooking, there are as many fads as there are foods. Chefs have come up with savory ice creams, used liquid nitrogen to flash-freeze and shatter ingredients, and blasted liquids with carbon dioxide to make flavorful foams (remember Marcel from "Top Chef"?). Now, one company has used an old-school technique to come up with the next big thing in cooking: smoked water.

The Anglesey Sea Salt Company developed their smoked water at the request of cutting-edge chef Heston Blumenthal, owner of The Fat Duck in England. The company launched the smoked water at the Abergavenny Food Festival in Wales a few weeks ago, where it was an instant—and surprising—hit.

"This was tried as a curiosity but has really caught on," David Lea-Wilson, director at Anglesey Sea Salt, told The Daily Post. "We have been very busy with orders, and it has even seen us take an extra part-time staff member on to meet the demand."

Related: Restaurants Serving Calorie-Free "Inhaled Food"

The pale-yellow liquid costs about $2.40 for a small pouch online at halenmon.com

Lea-Wilson says that the water spends four days in the company's oak smokery, where it absorbs the savory scent. "We can't give exact details on the process or others will be doing it," he said. When you use the smoked water for cooking or mix it into a cocktail, the smoke flavor infuses the food or drink.

"The Fat Duck uses it in their cooking, as far as I know, to add smoky flavor to potatoes or seafood," Lea-Wilson said. "The chefs I spoke to at the recent Restaurant Show are interested in using it for marinating and poaching."

Food manufacturers are considering it as a substitute for traditional liquid smoke, which can have added chemicals and is often artificially flavored. And high-end bartenders think it would be great for making smokey drinks.

"Mixologists are very excited, as they currently do a smoky cocktail using smoke guns, which are apparently a nightmare because of smoke detectors in the bars, and it can also introduce a bitter note into the drink," Lea-Wilson said. "We've tried it as ice cubes in whiskey, and it certainly enhances the already smoky flavor of the drink."
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Unread 10-23-2012, 06:48 PM   #2
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Hmm... liquid smoke...
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Unread 10-23-2012, 07:12 PM   #3
somebody shut me the fark up.
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Looks like a nice mod to my hot water soup recipe.
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Unread 10-23-2012, 07:18 PM   #4
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looks like a urine sample to me.
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Unread 10-23-2012, 08:02 PM   #5
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I guess I will just start straining the water pans after a cook. BAM instant $$$$!!!
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Unread 10-23-2012, 08:11 PM   #6
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Bong water... nasty chit.
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Unread 10-24-2012, 02:36 AM   #7
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Unread 10-24-2012, 05:04 AM   #8
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Originally Posted by Gary in Va View Post
looks like a urine sample to me.
Good one
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Unread 10-24-2012, 05:24 AM   #9
somebody shut me the fark up.

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I was tuned into some cooking show and it was featuring some mixologist using a smoke generator to infuse cocktails. Good thing I quit boozin' or I'd be belly up to the bar.
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Unread 10-24-2012, 06:59 AM   #10
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If you say smoked water real slow it sounds like gullibility.

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Unread 10-24-2012, 07:13 AM   #11
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people will buy anything....the pet rock for example
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Unread 10-24-2012, 07:27 AM   #12
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Shiner made a smoked beer a few years ago. Not good.
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Unread 10-24-2012, 07:41 AM   #13
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Meathead was on the BBQ Central show last night. He said he smoked some ice cubes for an hour, then made ice cubes with the water, and turned out the best bloody mary he'd ever had.

I'm trying this.
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Unread 10-24-2012, 08:18 AM   #14
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Originally Posted by MarleyMan View Post
I guess I will just start straining the water pans after a cook. BAM instant $$$$!!!
Thats what I was thinking. If I put that water bowl back in my WSM, I could pay for my meat with the profits.
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Unread 10-24-2012, 08:32 AM   #15
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bong water, Crazy Brits, Really?

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