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taxlady taxlady is offline

Chef Extraordinaire

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  1. Chief Longwind Of The North
    Oops, got my people mixed up. I was answering a thank you about my French omelet recipe. Truly, I hope that one or more of the sauce use ideas is something you can make into a wonderful meal.

    Bob Flowers
  2. Chief Longwind Of The North
    Thanks for you comment on the french omelet. It really makes my day when I can give something of value to others. And this egg preparation really does taste great. Of course you can modify it to your tastes, maybe sprinkle in a bit of prosciutto, or grated Romano, or whatever suits yur fancy. Try the original first; and see how you like it. Then modify if necessary.

    Bob Flowers -CLOTN
  3. RCJoe
    06-27-2020 10:51 AM
    RCJoe
    Hi, I'm smoking cheese right now. Yes you can smoke to impart flavor without cooking.

    Here is an older hobby site of mine in the Tripod free website building site. I put it together back when I was moderating a cooking/grilling/smoking category on a message that is gone now.

    Grill Master eDJ

    At the top there are links to each page of the site. Just click them and you can navigate thru the site.

    As I said, I don't know what type of equipment you have or your preferences in cooking are. But that was why I produced this site as I thought it could answer so many of the reoccurring questions.

    Well, have a good Saturday :) Hope you find something good in the Danish forum.

    RCJoe
  4. RCJoe
    06-26-2020 03:36 AM
    RCJoe
    One last item. When you smoke red meat in a smoker, the brined meat is often coated with something like dijon mustard to make it sticky. Then a rub is applied before putting it into the smoker. Two things will happen as it cooks. The rub will blacken and make great flavor. Under the rub when the meat is cut there will be a distinct pink color to form called a "smoke ring".



    Years ago I used to eat at a Chinese Restaurant at lunch. (inexpensive and featured a different menu item each day so I could try a variety of stuff) I noticed the pieces of meat in the chop suey had that "smoke ring" but I didn't know what it was until I began to learn to smoke meat for myself. But this comes from 6 to 10 hours of low temperature long time smoking.

    RCJoe
  5. RCJoe
    06-26-2020 03:06 AM
    RCJoe
    Part 2

    I had this little bit left over from the messages:

    But before smoking the meat (especially if it is grocery store "feed lot" meat, it should be brined in a 2 gallon plastic zip lock bag.
    Kosher salt and herbs & spices can be used in this along with a little wine) This will infuse loads of flavor.

    I was given a gas Turkey Fryer that my smoker can sit on so I can run it on gas, But I can use charcoal, sticks, and I have an electric burner appliance (called 5th burners) that I can even use if I want to cook with electric.

    Again, when smoking meat you are smoking it and cooking it too. With cold smoking something like cheese or already cooked things you are coating it with smoke to enhance the flavor. It may still need to be refrigerated or stored properly.

    Having a vacuum sealing appliance is a great asset also .

    All the best,

    RCJoe
  6. RCJoe
    06-26-2020 03:05 AM
    RCJoe
    Hi taxlady, Part 1

    Please don't misunderstand. Cold smoking is for something like cheese. It is only a way of flavoring it. You won't have to worry about it spoiling...just wrap it up in plastic and put it in the fridge and wait a month. (if you can wait LOL)

    If you are going to smoke meat, poultry, or fish it needs to be preped at a low temperature for a long time. Generally that is 225 F to 250 F. You will need a meat thermometer to insert into the center of the meat you are smoking to see if it (Red Meat should go to a minimum of 145 F, Poultry to 165 F, Ground Meat (sausage etc) 160 F, Fish to 145 F (or until the fish is opaque and not translucent as it usually is when raw). It is important to insert the meat thermometer in several places to make sure it has reached the specified temp's.

    The picture of the black meat smoker (my smoker highly modified) is the kind of "grill" specially made for smoking.
  7. RCJoe
    06-25-2020 07:08 PM
    RCJoe
    Part 3

    I don't know what kind of outdoor grilling equipment you have (you'll have to inform me) but most of the stuff can be made to work. Those Weber Kettle grills (or any cheaper copies of them) generally can be made to work without much trouble.

    For cold smoking you will try to keep the temperature below 85 F. In my smoker I have a basin of water (I fill it with cool water) and it is placed above the smoking fire. Even for smoking meat, chicken, or fish I use the water basin as the smoker is designed for it.

    My Smoker (highly modified)



    Looking at the smoker pellets in the cold smoker basket The end has been lit with a cigarette lighter. This took 10 hours to burn out.

  8. RCJoe
    06-25-2020 07:07 PM
    RCJoe
    Part 2,

    Allow the cheese to age a month and it will be fantastic.

    I do my cold smoking a lot of times in the later evening hours when the temperature is down to 70 degrees. (or a rainy evening when it has cooled down considerably)

    As for smoking meat, chicken, or fish, I don't cold smoke that. I run the smoker at about 200 to 250 F and I may charge the smoker with enough charcoal to run 6 to 8 hours. The key is to have a thermometer where you can check the internal temps to make sure it has reached the suggested temp. But before smoking the meat (especially if it is grocery store "feed lot" meat, it should be brined in a 2 gallon plastic zip lock bag.
    Kosher salt and herbs & spices can be used in this along with a little wine) This will infuse loads of flavor.

    I do a lot of modifying of my equipment and build a lot of mine from scratch so I can get the performance I want. A lot of the stuff you buy just isn't built to work that well.
  9. RCJoe
    06-25-2020 07:03 PM
    RCJoe
    Hi taxlady, Part 1 of 3

    First, I was at a Dollar Tree store the other day and they had these little stainless steel tubes that were perforated and being sold for cold smoking. They were $5 dollars. You may shop in your area and see if there are any. They use wood pellets and you can buy various varieties (hickory, oak, pecan, cherry, apple etc or blends such as hickory-oak-cherry) But that would be the easiest way for you to try this cold smoking. These are about 6 or 7 inches long and would likely burn 5 hours or more with 1 1/2 cups of pellets.



    When cold smoking cheese, there is no "ideal temperature" it should reach. Just don't let the heat get to a point it would melt your cheese. So you need to monitor it for the color as the smoke will darken it. Most of the smoked cheese you get at the store is sprayed with liquid smoke. Smoking it with actual wood is a world apart.
  10. luckytrim
    ............ That's me ; the Diplomat , lol !

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  • About taxlady
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    near Montreal, Quebec
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    Retired income tax preparer and accounting software consultant
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    May you live as long as you wish and love as long as you live.
    Robert A. Heinlein

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