Friday, February 03, 2006

Stove Top Smoking

I bought my Cameron Stove Top Smoker a few years back. I even taught a class featuring a Smoked Duck Breast, surprisingly, a few ladies bought the smoker. I thought that the ladies who lived 'in' Paris and can not use a grill might find this a good compromise.
The directions and recipes that came with the smoker lacked a little of the finishing touches. I like the smoky flavor, but I also like a crisp skin. The instructions never were clear on how to achieve that!

I stopped by 101 Cookbooks and found a post on The Stove Top Smoker, even found a link to Amazon and yet another cookbook. This cook book filled in ALL of the blanks. Everything! I just did a filet of tuna, finishing it off in a pan for a nice seared effect. The inside was beautifully rare and there was a delicious smoked taste.

When I first got my smoker I tried to make some Smoked Mozzarella. This was after a friend, visiting from Dallas, brought me a smoked mozzarella from the Dallas Mozzarella Company. The little round ball of cheese was $9.00, dang, I figured I could do the job myself with my new toy. The end result was a puddle of cheese, I tried again using a foil cup, another puddle!

Armed with my new cookbook and a recipe this time, I tried again!

After 8 minutes of smoking (above), the bottom photo shows the finished product.

This time it worked 'a treat'! I discovered the secret and there were no smoky puddles of cheese! A mild smoked flavor, creamy texture inside. This is perfect for a roasted asperge salad, or I'll try again this weekend on a pizza.

The photos are not really inspiring, sorry. Two white blobs might not make your mouth water.....Just imagine the taste, ok!


Cathy said...

But Melissa, what's the secret for the mozzarella? I'm not sure I'm ready to run out and get a smoker, but I'm really curious how you would smoke cheese without melting it.

Melissa said...

Hi Cathy---smoked mozz on the stove top, medium heat for 8 minutes...if not too squishy....add 2 more minutes. Then take off the heat but leave the cheese in the smoker with the lid closed. You saw the photo of the end result.
Next huge tip the cookbook gave was NOT to put the mozzarella in the fridge. Let it stand at room temp. Which I did, covered with saran till serving time.

Barbara said...

I like the new banner Melissa.

Melissa said...

Hi Barbara,
I wish I could make the banner a bit longer, next goal I guess!

Mona said...

Oh wow, I never even heard of that before. Looks like fun!!

drbiggles said...

Hooyah, gotta slow that cheese smoking down. I'll bet the Texas place Cold Smokes theirs. Cold smoking is done from about 90 degrees F to 110 degrees F, like how bacon is done.
You could also try slicing it and smoking the slices for a short amount of time. More surface area for smoky love!
Maybe even put a sage leaf over each slice and cover with prosciutto and smoke, then eat.
But that's just me.


Melissa said...

Mona, I'm always looking for something new to try. dashed my idea of opening up a smoke house for cheese, I bet the 'frogs' would run me out of town! I do like the sage and prosciutto idea!