| Squet |
Hi all,
A restaurant I like going to makes their side veg taste a little smokey
somehow, as if they've been par-boiled and then bbq'd lightly, and also the
chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil
& balsamic vinegar before griddling for a bit, but that didn't do anything.
I was wondering if anyone knew how to get this flavour? Is there just a food
flavouring agent one can use, or do you actually have to smoke the food
somehow?
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| Shaun aRe |
"Squet" <not@applicable.com> wrote in message
news:d4ag12$p3a$1@cpca14.uea.ac.uk...
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
> chinese takeaway up the road from us gets their chow mein to taste the
same.
>
> I tried boiling veg, flushing with cold water and then tossing in olive
oil
> & balsamic vinegar before griddling for a bit, but that didn't do
anything.
> I was wondering if anyone knew how to get this flavour? Is there just a
food
> flavouring agent one can use, or do you actually have to smoke the food
> somehow?
I would say likely/maybe/possibly, it's flash fried in VERY hot, smoking oil
a-la wok stylie? Prolly why it tastes the same at the Chinese...
Shaun aRe - 'my guess'.
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| Gregory Toomey |
Shaun aRe wrote:
>
> "Squet" <not@applicable.com> wrote in message
> news:d4ag12$p3a$1@cpca14.uea.ac.uk...
>> Hi all,
>> A restaurant I like going to makes their side veg taste a little smokey
>> somehow, as if they've been par-boiled and then bbq'd lightly, and also
> the
>> chinese takeaway up the road from us gets their chow mein to taste the
> same.
>>
>> I tried boiling veg, flushing with cold water and then tossing in olive
> oil
>> & balsamic vinegar before griddling for a bit, but that didn't do
> anything.
>> I was wondering if anyone knew how to get this flavour? Is there just a
> food
>> flavouring agent one can use, or do you actually have to smoke the food
>> somehow?
>
> I would say likely/maybe/possibly, it's flash fried in VERY hot, smoking
> oil a-la wok stylie? Prolly why it tastes the same at the Chinese...
>
>
> Shaun aRe - 'my guess'.
Your'e probably right. The high temperatures you get in a commercial asian
restaurants impart Wok Chi - breath of the wok.
You can get something similar with an electric frypan if you set it on very
high for 15 mins and stir fry in small portions with peanut oil.
gtoomey
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| Wazza |
"Squet" <not@applicable.com> wrote in message
news:d4ag12$p3a$1@cpca14.uea.ac.uk...
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
> chinese takeaway up the road from us gets their chow mein to taste the
same.
>
> I tried boiling veg, flushing with cold water and then tossing in olive
oil
> & balsamic vinegar before griddling for a bit, but that didn't do
anything.
> I was wondering if anyone knew how to get this flavour? Is there just a
food
> flavouring agent one can use, or do you actually have to smoke the food
> somehow?
>
or it might be a drop or two of toasted sesame oil, often added to chow
mein.
cheers
Wazza
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| Shaun aRe |
"Gregory Toomey" <nospam@bigpond.com> wrote in message
news:4268d45d_1@x-privat.org...
> Shaun aRe wrote:
<wordectomy perfomed>
> > Shaun aRe - 'my guess'.
>
> Your'e
"probably"
Don't like that word to follow 'you're'.
"right."
But that one I do like to follow it ',;~}~
Cheers!
Shaun aRe
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| A.C. |
Squet wrote:
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also the
> chinese takeaway up the road from us gets their chow mein to taste the same.
>
> I tried boiling veg, flushing with cold water and then tossing in olive oil
> & balsamic vinegar before griddling for a bit, but that didn't do anything.
> I was wondering if anyone knew how to get this flavour? Is there just a food
> flavouring agent one can use, or do you actually have to smoke the food
> somehow?
>
i don't know for sure but i'd say that for the veggies, tossing them in a little
bacon fat before you griddle them would lend a light smokeyness to them. as for
the chinese, it's probably sesame oil in the wok that gives the smokey taste.
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| AlleyGator |
"Squet" <not@applicable.com> wrote:
>Hi all,
>A restaurant I like going to makes their side veg taste a little smokey
>somehow, as if they've been par-boiled and then bbq'd lightly, and also the
>chinese takeaway up the road from us gets their chow mein to taste the same.
Liquid Smoke? <G> Seriously, I wonder if part of it may be the very
high temp, in combiniation with some other flavoring (sesame oil, etc)
that just doesn't happen well at home temps.
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| Serene |
Squet <not@applicable.com> wrote:
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also the
> chinese takeaway up the road from us gets their chow mein to taste the same.
>
> I tried boiling veg, flushing with cold water and then tossing in olive oil
> & balsamic vinegar before griddling for a bit, but that didn't do anything.
> I was wondering if anyone knew how to get this flavour? Is there just a food
> flavouring agent one can use, or do you actually have to smoke the food
> somehow?
Broiling/grilling veggies until they start to char can give them a smoky
taste, but there's also a product called Liquid Smoke that I find
*small* amounts of can make things taste smoky. Me, I don't love smoky
things, so I seldom use it, but it gives a, ummmm... bacony? flavor to
stuff.
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
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| kalanamak |
Squet wrote:
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also the
> chinese takeaway up the road from us gets their chow mein to taste the same.
The Chinese food might be from a good hot wokking.
The other could be a variety of methods. I've never used liquid smoke,
but some people do. A touch of smoked paprika (Spanish) can mingle in
and leave smokiness. That is how I do it. If it is something I can stew
a dried chapotle in, I do that, too.
Tell us more about that side dish.
blacksalt
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| David Hare-Scott |
"Squet" <not@applicable.com> wrote in message
news:d4ag12$p3a$1@cpca14.uea.ac.uk...
> Hi all,
> A restaurant I like going to makes their side veg taste a little smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
> chinese takeaway up the road from us gets their chow mein to taste the
same.
>
> I tried boiling veg, flushing with cold water and then tossing in olive
oil
> & balsamic vinegar before griddling for a bit, but that didn't do
anything.
> I was wondering if anyone knew how to get this flavour? Is there just a
food
> flavouring agent one can use, or do you actually have to smoke the food
> somehow?
>
>
Toasted sesame oil
David
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| BOB |
"Squet" <not@applicable.com> wrote in message
news:d4ag12$p3a$1@cpca14.uea.ac.uk
> Hi all,
> A restaurant I like going to makes their side veg taste a little
> smokey
> somehow, as if they've been par-boiled and then bbq'd lightly, and
> also the
> chinese takeaway up the road from us gets their chow mein to taste
> the same.
>
> I tried boiling veg, flushing with cold water and then tossing in
> olive oil
> & balsamic vinegar before griddling for a bit, but that didn't do
> anything.
> I was wondering if anyone knew how to get this flavour? Is there
> just a food
> flavouring agent one can use, or do you actually have to smoke the
> food
> somehow?
Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
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| Gorf |
" BOB" <abc@defg.com> wrote in message
news:yQYae.128031$UW6.34651@bignews5.bellsouth.net...
>
>
> "Squet" <not@applicable.com> wrote in message
> news:d4ag12$p3a$1@cpca14.uea.ac.uk
>> Hi all,
>> A restaurant I like going to makes their side veg taste a little
>> smokey
>> somehow, as if they've been par-boiled and then bbq'd lightly, and
>> also the
>> chinese takeaway up the road from us gets their chow mein to taste
>> the same.
>>
>> I tried boiling veg, flushing with cold water and then tossing in
>> olive oil
>> & balsamic vinegar before griddling for a bit, but that didn't do
>> anything.
>> I was wondering if anyone knew how to get this flavour? Is there just
>> a food
>> flavouring agent one can use, or do you actually have to smoke the
>> food
>> somehow?
>
> Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
Does anyone know what a UK equivalent would be?
--
Gorf
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| Sheldon |
Gorf wrote:
> " BOB" wrote:
> >
> > Probably "Natural Hickory Wood Flavoring" also known as liquid
smoke.
>
> Does anyone know what a UK equivalent would be?
Gotta be mouthwash.
Sheldon
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| Shaun aRe |
"Gorf" <britgorf@hotHOTmail.com> wrote in message
news:1114437030.33015.0@doris.uk.clara.net...
> " BOB" <abc@defg.com> wrote in message
> news:yQYae.128031$UW6.34651@bignews5.bellsouth.net...
> >
> >
> > "Squet" <not@applicable.com> wrote in message
> > news:d4ag12$p3a$1@cpca14.uea.ac.uk
> >> Hi all,
> >> A restaurant I like going to makes their side veg taste a little
> >> smokey
> >> somehow, as if they've been par-boiled and then bbq'd lightly, and
> >> also the
> >> chinese takeaway up the road from us gets their chow mein to taste
> >> the same.
> >>
> >> I tried boiling veg, flushing with cold water and then tossing in
> >> olive oil
> >> & balsamic vinegar before griddling for a bit, but that didn't do
> >> anything.
> >> I was wondering if anyone knew how to get this flavour? Is there just
> >> a food
> >> flavouring agent one can use, or do you actually have to smoke the
> >> food
> >> somehow?
> >
> > Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
>
> Does anyone know what a UK equivalent would be?
Just look for liquid smoke. Usually it literally is just that - wood
chips/sawdust dust/etc. is heated under controlled conditions, then the
smoke is condensed into a liquid, and bottled, maybe with a dilutant (water
usually, 'IIRC'!)
Shaun aRe
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| BOB |
"Gorf" <britgorf@hotHOTmail.com> wrote in message
news:1114437030.33015.0@doris.uk.clara.net
> " BOB" <abc@defg.com> wrote in message
> news:yQYae.128031$UW6.34651@bignews5.bellsouth.net...
>>
>> Probably "Natural Hickory Wood Flavoring" also known as liquid
>> smoke.
>
> Does anyone know what a UK equivalent would be?
>
Why?
BOB
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| BOB |
"Sheldon" <PENMART01@aol.com> wrote in message
news:1114460187.779158.128870@z14g2000cwz.googlegroups.com
> Gorf wrote:
>> " BOB" wrote:
>>>
>>> Probably "Natural Hickory Wood Flavoring" also known as liquid
>>> smoke.
>>
>> Does anyone know what a UK equivalent would be?
>
> Gotta be mouthwash.
>
> Sheldon
ROTFL!
BOB
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