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Old 05-05-2008, 09:44 AM   #1
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Uses for smoked salt and pepper?

What would you use smoked salt or smoked pepper for ?

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Old 05-05-2008, 09:49 AM   #2
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I have never heard of smoked pepper, but smoked salt can be used anywhere you would want a smoky salty flavor. Roasts, meats, fishes, soups, stews, pasta, let your imagination run wild.
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Old 05-05-2008, 10:24 AM   #3
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sprinkle on sauteed veg or fish...quite nice. For vegetarians a useful tool for adding smokey flavor in place of bacon.
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Old 05-05-2008, 12:02 PM   #4
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Never heard of smoked pepper either, but for the salt, it is great for finishing dishes...have never really "cooked" with it.
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Old 05-05-2008, 01:04 PM   #5
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Treat it like you would Fleur de Sel (i.e. DON'T cook with it!)
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Old 05-05-2008, 01:15 PM   #6
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I worked at a restaurant where the chef refused to put S&P on the tables (insulting), and instead had a salt & pepper "reserve" that he offered for special requests. The sea salt was smoked with apple and cherry wood. It was so strong and distinct that it couldn't possibly compliment any random dish.

Smoked salt is so distinctive that anything you use it on will surely "feature" the taste of the salt. I would use it on roasted pork (as garnish post-cooking), or maybe on a white fish. But not too delicate a whitefish... maybe a sea bass. Mainly, I would consider simply preparing whatever you choose, so that the flavors don't compete.

One more thought, maybe it would be nice in combination with flavors that normally work well with bacon. Like duck, or scallops, baked apples, brussels sprouts... You can simulate the flavor-effect without all the fat!

[edit] Apologies to Robo for stealing the Bacon idea.. I just noticed it after reviewing the thread a second time...you must have planted in my brain!! [/edit]
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Old 05-05-2008, 01:26 PM   #7
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Quote:
Originally Posted by JillBurgh View Post
I worked at a restaurant where the chef refused to put S&P on the tables (insulting), and instead had a salt & pepper "reserve" that he offered for special requests. The sea salt was smoked with apple and cherry wood. It was so strong and distinct that it couldn't possibly compliment any random dish.
Wow, that's mean!

Lee
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Old 05-05-2008, 02:23 PM   #8
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Smoked salt is strictly a finishing salt so use that way - never heard of smoked pepper - must do a search!
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