[Sca-cooks] Bacon and food trends
johnnae at mac.com
Wed Aug 4 10:35:42 PDT 2010
We need to add The Smoking Gun for infusing smoke into foods.
Williams-Sonoma just started carrying it.
Quickly and effortlessly infuse foods and drinks with natural smoky
flavors such as applewood or hickory without the extra heat. This tool
adds a smoky flavor to foods before or after cooking.
All the heat is contained in the anodized aluminum smoking chamber
resulting in cool smoke at release.
Gentle enough for use on delicate fruits and vegetables without
changing texture or temperature.
Compact and lightweight enough to be used with only one hand.
18" long flexible extender hose makes it easy to use with resealable
bags and containers.
Removable smoking chamber has a built-in filter.
and the iSi Gourmet Whip which allows you to inject fillings and make
new catalog arrived yesterday; it's crammed full of new gadgets.
On Aug 4, 2010, at 1:00 PM, Michael Gunter wrote:
> The same goes for foams. When first done it was a revalation and
> now it is trite and I'll be thrilled to see THAT fad go away.
> Sous Vide was new and radical and now it is so common and really
> doesn't do that great unless in the hands of a master.
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