Smoked Water: The Latest Cooking Craze? (News Article)

SirPorkaLot · 10-23-2012, 05:40 PM

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."

shirknwrk · 10-23-2012, 06:48 PM

Hmm... liquid smoke...

Boshizzle · 10-23-2012, 07:12 PM

Looks like a nice mod to my hot water soup recipe.

Gary in Va · 10-23-2012, 07:18 PM

looks like a urine sample to me.

MarleyMan · 10-23-2012, 08:02 PM

I guess I will just start straining the water pans after a cook. BAM instant $$$$!!!

BBQ Bandit · 10-23-2012, 08:11 PM

Bong water... nasty chit.

caliking · 10-24-2012, 02:36 AM

seriously?

Bluebird · 10-24-2012, 05:04 AM

Quote:

Originally Posted by Gary in Va

looks like a urine sample to me.

Good one

swamprb · 10-24-2012, 05:24 AM

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.

Dr_KY · 10-24-2012, 06:59 AM

If you say smoked water real slow it sounds like gullibility.

wnkt · 10-24-2012, 07:13 AM

people will buy anything....the pet rock for example

Johnny_Crunch · 10-24-2012, 07:27 AM

Shiner made a smoked beer a few years ago. Not good.

Vision · 10-24-2012, 07:41 AM

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.

NickTheGreat · 10-24-2012, 08:18 AM

Quote:

Originally Posted by MarleyMan

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.

smokainmuskoka · 10-24-2012, 08:32 AM

Feh....

10-23-2012, 05:40 PM	#1
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	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." __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

10-23-2012, 07:12 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Looks like a nice mod to my hot water soup recipe. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

10-23-2012, 07:18 PM	#4
Gary in Va Knows what a fatty is. Join Date: 01-09-08 Location: McGaheysville, VA Downloads: 0 Uploads: 0	looks like a urine sample to me. __________________ Gary Cline Gary's Barbeque McGahyesville, VA "You can't drink all day unless you start in the morning"

10-23-2012, 08:02 PM	#5
MarleyMan Full Fledged Farker Join Date: 01-10-09 Location: CBUS-OH-IO Downloads: 3 Uploads: 0	I guess I will just start straining the water pans after a cook. BAM instant $$$$!!! __________________ Bark Bros. Competition BBQ • 22.5 WSM • 22.5" OTS • BLUE Performer • Beer • Wood • SupahDupahFast Orange Thermapen

10-23-2012, 08:11 PM	#6
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Bong water... nasty chit. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

10-23-2012, 06:48 PM	#2
shirknwrk Full Fledged Farker Join Date: 03-05-10 Location: Kansas City, MO Downloads: 0 Uploads: 0	Hmm... liquid smoke...

10-24-2012, 02:36 AM	#7
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	seriously? __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

10-24-2012, 05:24 AM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	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. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

10-24-2012, 06:59 AM	#10
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	If you say smoked water real slow it sounds like gullibility. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

10-24-2012, 07:13 AM	#11
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	people will buy anything....the pet rock for example __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

10-24-2012, 07:27 AM	#12
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Shiner made a smoked beer a few years ago. Not good. __________________ J Crunch

10-24-2012, 07:41 AM	#13
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	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. __________________ "It's all about the Hill Country brisket."

10-24-2012, 08:32 AM	#15
smokainmuskoka Full Fledged Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada Downloads: 0 Uploads: 0	Feh....