Smoked food is trendy

The smoke in the kitchen, where does it come from? Return to the roots: ancestral, smoking has always been used to preserve meat and fish . He is now back in the air, driven by the popularity of Scandinavian cuisine and American barbecues. This is evidenced by the success of The Beast, a Parisian U.S. canteen designed around a huge Texas meat smoker .

Unusual variations of smoked foods. Always more smoked ingredients in the shelves: smoked meats (bacon, ham, pastrami, Morteau sausage ...) and smoked fish (haddock, salmon, eel, herring ...) are now added number of cheeses smoke version (ricotta, scamorza, raclette Le Brézain ...), but also salt, butter, tofu and even smoked chocolate. We scrutinize the labels: beware of smoke without fire (the smoking is sometimes replaced by artificial aromas doubtful to give taste but without the food was smoked)!

Eat smoked, yes but in moderation. The rule is to play light smoke, by little touch, as a simple flavor enhancer. On the homemade side, you can smoke your raw food in a cast iron casserole (on a bed of hay or rosemary) or use a broth of Lapsang souchong (smoked tea). Domestic smoking rooms (Weber, etc.) remain reserved for smoke-addicts!