Thoughts on cold smoking?
- Cody Lee
Note: The following article is an edited transcription from the video.
I assume this question is combining it with the sous vide process.
I haven't done any real cold smoking with sous vide. I've used the smoking gun some but it is different. The smoking gun normally doesn't contribute as much smoke flavor as real cold smoking would do.
I have used the smoking gun on some sous vide scallops. I cooked them for 45 minutes at 130°F (54.4°C) then chilled them. I used the PolyScience Smoking Gun Pro, sliced the the scallops thin and served them in a salad. It worked really well in this case since scallops are delicate, and picked up some flavorful smoky aroma.
Note: You can check out more smoking recipes here.
If you have access to a more heavy-duty cold smoking system, I think it would work even better. I mentioned in my article about other types of smokers, that cold smoking is a good way to ensure that the temperature of the meat is not going to rise above the sous vide cooking temperature. You can cold smoke meats for as long as you want and then sous vide them. The end result will have a much stronger and deeper smoke flavor.
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