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I love chipotles, too, but I think a concern with smoking is that you acquire harmful chemicals from the smoke along with the flavor. Even though the food itself isn’t being cooked, I think you’re still kind of getting the worst of cooking via the chemicals the smoke deposits. Many cooked fooders stay away from smoked food for this very reason. (At least that’s my understanding of the process—perhaps I’m mistaken?) That said, I do eat chipotles every once in a while, but I try to keep it to an absolute minimum.
thanks Jenny.so its a toss up between eating a dead pepper or a bunch of carcinogens….hmmm well guess i’ll limit my chipotle intake too…..Here i thought i was on to something! ;)
Cold smoking sounds really neat to me. I wouldn’t be into the ham or bacon but from what I heard about carcinogens being produced in foods it had to do with the searing process and the carmelization process. If the temp is really low this wouldn’t happen. If I was having a party and meat eaters were there I can see that the smoked salmon would be a better alternative and cheese from a family farm. It could also inspire people to take that kind of step in the right direction not to support factory farming.
my granny smoked stuff all the time in a can in the back yard. she made smoked cauliflour, chicken, catfish,rabbit, pork and what ever else she could ge her granny hands on! it was soo good and back before refrigeration( when she stored stuff in the “crick” (creek) she said the smoking kept if longer! same with pickling! she was a genius! trying to convert some of her recipes to raw…. well, first to vegan then to raw! teehee
Yea, I’m really interested in the cold smoking process. Not sure how you do it. It would be good to do bell peppers and even raw cheese etc. Any ideas?
That’s a great idea sweetpea. I have no idea but would be interested in trying it too. I love the smell of mesquite wood. I would put some coals of it near an outdoor box and then throw some kindling that really smokes and get the wind blowing in that direction with a fan if necessary. I also love the smell of sage that would flavor something nicely.
Omshanti- that is so kool about your granny! Do you know how she smoked cauliflower? That sounds yummy!
w.e.: nope, but im picking the brains of those in the know, i think she soaked it first in a brine of sorts then smoked it with the other stuff in the can, ill get the skinny and report back!! I love sage too, out here in socal i always smell like a “turkey” after hiking through the brush! and mesquite in the fall fireplaces of AZ and new mex. is devine!
Wow, sage sound brilliant, I love the herb and I think it would work well. I watched a cooked programme doing hot smoke. Basically he lined a large pan with foil, put in white rice, sugar and darjeeling tea leaves. He then put in a wire rack and sat the fish on top. Put a lid on and left it for 10 minutes. Now, there must be a way to adapt this to raw? Creatives, let’s get our thinking caps on!