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Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it?

Sounds fascinating!

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yossarian
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    http://www.youtube.com/watch?v=s1sAkZF7SCQ – Jeff Axelrod Mar 29 '13 at 02:51
  • The link you posted is broken, what was the question you're referring to? – Seth Aug 11 '16 at 17:27
  • The link Seth refers to is to a now-deleted question asking for a list of suggestions for adding to pasta. The entire answer read *"If you have access to a smoker, smoke water and use that for making your dough."*, and was written by the same person as the accepted answer here – Chris H Dec 21 '21 at 09:10
  • With a [water pipe](https://dankstop.com/blogs/blog/how-to-choose-the-best-water-pipe)? – Pete Becker Dec 21 '21 at 14:19
  • This is a dupe of Could you smoke a sauce? – Neil Meyer Dec 22 '21 at 19:29

1 Answers1

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Fill a basin or hotel pan with water.

Place in your smoker. Ensure the smoker heat is set below 100C/212F (adjust as necessary for distance above/below sea level).

Um... smoke. An hour should do fine. More if you want more. Optionally strain through a superbag or muslin to remove any deposited particulate matter.

  • What do you use it for? – yossarian Oct 08 '10 at 23:48
  • I haven't yet, but the bright minds at studiokitchen.com use it for making pasta. –  Oct 09 '10 at 00:10
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    Why not use liquid smoke? It is produced almost the same way but some of the [tar removed through filtration.](http://www.google.com/patents?vid=USPAT5637339) – papin Oct 11 '10 at 03:36
  • I don't know what it is, but I just find the flavour of liquid smoke not very pleasant. Too intense and difficult to titrate? Maybe. I don't know. But the times I have had to use it in cooking--even under the direction of a much more experienced chef--I have not enjoyed the flavour at all. Different strokes I suppose. –  Oct 11 '10 at 03:44