jadan2
And yet - there is no way to properly smoked fish in the Aerogrill ... maybe because I always compare it with the one in the country house, in the smokehouse on the grill ... There is real alder smoke! But I heard that liquid smoke for smoking at home is much safer than natural smoke - they say, there are fewer carcinogens.
tatulja12
I have no place to buy smoke, so I can't say anything about smoking, I don't know. But yesterday I made ham or pressed meat in the airfryer for the first time. I liked no words, you can't buy this in a store. Super!!!
Hairpin
Quote: jadan2

There is real alder smoke!
Alder shavings are sold in Seven Hills. We will hardly make it to a real smokehouse, but ... you can put it on the bottom of the airfryer, soaking it in advance.
Hairpin
And here is my FAT!

Smoking in an airfryer - techniques and smoking preparations Smoking in an airfryer - techniques and smoking preparations

Bottom in the bowl - alder shavings. Only, I think that the smell of liquid smoke clogged the smell of alder shavings as ... in short, it clogged a lot.
And how does it taste, I'll tell you tomorrow. Now it's hot!
AlKA
I just want to grease with mustard.
larimari
Hairpin!
Well, how is it, bacon?
Such delicious photos, the stomach is already cramping ...
Mueslik
Hairpin, how do you think shavings play a big role when smoking in an airfryer? Or can you still get by with liquid smoke?
You got fat, lovely sight
Hairpin
Probably shavings make sense if there is no liquid smoke. I first poured boiling water over them, waited half an hour. There is a scent, but slaaaaaaaaaaaa! Against liquid smoke - nothing. I think the shavings were superfluous.
Hairpin
About the lard.
Lard - it is with lard! With black bread ...

About liquid smoke.
When I smoked bacon with liquid smoke yesterday, I had a severe pain in my eyes. Today I walk around the apartment wearing glasses. In general, I can't see well, but I move around in the apartment, as a rule, without glasses ...
I don’t know if it’s so or not, but it seemed to me that liquid smoke, when heated, emits something terribly harmful. If it really struck me like that ...
obgorka_gu
Quote: Hairpin

About the lard.
Lard - it is with lard! With black bread ...

About liquid smoke.
When I smoked bacon with liquid smoke yesterday, I had a severe pain in my eyes. Today I walk around the apartment wearing glasses. In general, I can't see well, but I move around in the apartment, as a rule, without glasses ...
I don’t know if it’s so or not, but it seemed to me that liquid smoke, when heated, emits something terribly harmful. If it really struck me like that ...

Here with black bread really !!!

Or maybe there was a lot of liquid smoke? I haven't bought it for a long time, but before it seemed like a teaspoon on a dish and there were no side effects
Hairpin
My liquid smoke heated up to 260 degrees. Maybe this is ...
AleksAleks
Quote: Hairpin

When I smoked bacon with liquid smoke yesterday, I had a severe pain in my eyes.

I, too, was convinced from my own experience that not all liquid fumes are equally useful ...

Now I use liquid alder smoke Asadorwhen the chicken is grilled in the oven ...
Liquid of color "tea with lemon", with a pleasant, not pungent odor.
There were never any problems with the eyes.

Last time I bought it in a garden center on Voikovskaya (on the third floor, where seeds and garden tools are sold).
Only that was about 2 years ago ...
Then it cost about 80 rubles for a bottle of 500 ml ...

Hairpin, this garden center is somewhere near you ...

asador.jpg
Smoking in an airfryer - techniques and smoking preparations
Hairpin
Quote: nut

and the last smoked fish is not. And everything from the fact that 1 speed and that crazy, the temperature scale starts from 125 *, and before that there is a solid line and guess what the temperature itself is and also a removable lid, in order to check the product, this bandura must be put somewhere, and God forbid on cold glass it will crack immediately. My husband is a fisherman (the freezer is full of fish) asks to make a smoked fish, go to seven hills and buy a normal machine, and I'm all in thought:

I am still almost against the preparation of a kind of smoked products using the airfryer. I somehow made lard like smoked ... Still, liquid smoke is poison ...Sometimes I can add it a bit somewhere, but ... SMOKED FISH MUST BE COOKED IN THE SMOKER! And then it will be smoked, but in an airfryer with liquid smoke - not that. IMHO.

And if you compare the prices for Hotter and small smokehouses ... By the way, there are electric smokehouses. I understand that you can use it on the balcony. If I had a bunch of unprocessed fish, I would walk towards the smokehouse.
nut
Zvezda, please tell us how you smoked fish in SMALE in detail, if possible, then I'll try again
zvezda
Quote: nut

Zvezda, please tell us how you smoked fish in SMALE in detail, if possible, then I'll try again
The fish will defrost ... then I will write step by step and take a picture. And liquid smoke is 100% natures. product!!!! These are preparations for smoking with chemistry ... and homemade fish ... still better than store fish, I at least know for sure that the fish is fresh (many companies start up expired for this business) and I did not use anything other than sawdust, and smoke is applied 5-10g. Girls, why don't you cook jam in HP? It's very convenient, only the portions are not large.
Hairpin
Because it is short-lived.
Suslya
It became interesting to me that "liquid smoke" is a natural product. I dug in the internet, I found a lot of interesting things. Who is interested here is an entertaining article
🔗еmyаеst.moy.su / forum / 11-40-114-16-1178883147
and here is a quote from there "According to Derzhspozhivstandart," liquid smoke "is prohibited for use as a strong carcinogen in many countries of the world. European countries have adopted standards for the use of various additives permitted for use."
tatulja12
Here is a quote from the same article: According to experts, liquids for smoking do not preserve the product, but only color and flavor. And so that the product does not spoil, it is “stuffed” with preservatives, which in combination with “liquid smoke” become especially harmful to health.
Liquid smoke with preservatives , but at home we do not put preservatives, and liquid smoke to a minimum. They also write that there is a carcinogen in all smoked meats. After all, not every day we eat smoked meats, so if you really want to, then you can.
zvezda
Multi-stage filtration and high technological culture ensure excellent quality, the product does not contain artificial flavors or additives ----------- this is from the article on liquid smoke ... there are other smoking products .... don't be confused! !!! these are two different things !!!! I spread the fish according to the recipe: washed, smeared with salt. seasonings, wet sawdust on the bottom of the flask in a bowl and 35 miSmoking in an airfryer - techniques and smoking preparationschickpeas at 180g.
nut
Zvezda What preparation for smoking do you have? Can I have a photo of a bottle to read it conveniently?
zvezda
Quote: nut

Zvezda What preparation for smoking do you have? Can I have a photo of a bottle to read it conveniently?
Of course you can .... there it is written in the composition .... A water solution of natural wood smoke .----------- AND EVERYTHING !!!
Smoking in an airfryer - techniques and smoking preparations
nut
Thanks to Zvezda, I bought this one today, but alder shavings are nowhere to be found: (I was told that you can only smear it with liquid smoke and it should work out - I don’t know, I’ll try
Anastasia
Quote: nut

Thank you Zvezda, I bought this one today, but alder shavings are nowhere to be found: (I was told that you can only smear it with liquid smoke and it should work out, I don’t know, I’ll try

Alder shavings were on sale in the shops "Your House" - these shops are located on the Moscow Ring Road.
Hairpin
And in the Seven Hills.
nut
Girls I made a hot smoked fish (small carp) with liquid smoke. Oh, how delicious it is, And if I also get some shavings, it will be waxeeeeeee: wow: Thank you all for your participation
Lady
Hello everyone.
Tell me, please, can you use your own sawdust, for example, from an apple tree, instead of purchased shavings? Autumn - it's time to cut).
zvezda
Quote: Lady

Hello everyone.
Please tell me, can you use your own sawdust, for example, from an apple tree, instead of purchased shavings? Autumn - it's time to cut).
Sure you may!!!! Sellers even advise themselves !!! I do not smoke everything with shavings, and by the way, I have shavings with apple.I am very happy for those who liked it! Tomorrow I will make brisket again, it is too tasty.
nut
Zvezda Tell me please. Did you make cold smoked fish? I have now put 2 mackerel. But I am somehow confused by the cooking time of 30 minutes. at 65 * s - really the fish will smoke in 30 minutes. ?
zvezda
This is a recipe for HOT smoking, and cold smoking should be in the refrigerator for 1-3 days, and then cook
nut
I had it for 3 days under the load rubbed with liquid smoke with spices. In less than 30 minutes passed, I cut it a little, but it looks like it's damp inside. I set it to fry for 30 minutes at 120 *. Something in the cold smoked recipe is wrong
natamylove
Girls, there is a "smoking" function in the airfryer

And this is only for fish ??? or for meat?
natalka
Right here there are no buttons with the name "Smoking", but in general they smoke. At low temperatures, placing pre-soaked sawdust for smoking on the bottom or soaking fish or meat in a solution of liquid smoke, or smearing it with liquid smoke. I myself did not do that, but I know that you can. And many here have already experienced it. Wait for them to respond and tell you in more detail
natalka
To get started, look in this thread on page 41 well, a little before and after it. Smoking is discussed there.
natamylove
Quote: zvezda

Of course you can .... there it is written in the composition .... A water solution of natural wood smoke .----------- AND EVERYTHING !!!
Smoking in an airfryer - techniques and smoking preparations
Girls, I just got out of the store.
I took a bottle of liquid smoke.
That's how it is written, only an aqueous solution of natural wood smoke.
And then below, after some words in small print-Smoke aromatizer B (I don't remember exactly)
Asterisk, please check what is written on the label, just carefully, below the composition.
And then I had cholecystitis for 5 years, I am wary of supplements.
Anastasia
Quote: natamylove


Girls, I just got out of the store.
I took a bottle of liquid smoke.
That's how it is written, only an aqueous solution of natural wood smoke.
And then below, after some words in small print-Smoke aromatizer B (I don't remember exactly)

Absolutely, I looked - I have the same "Kostrovok", only in the PET container, there is a smoke flavor V.
Lady
Who understands - please explain popularly, good or bad

🔗
natamylove
I broke the cherry branches, I will try without liquid smoke.
Freken Bock
natamylove, please tell me, in which store did you buy the smoke? I have an old bottle, I don't risk using it, but I don't see it on sale now.
natamylove
I saw in the market, just on a woman's tray.
Aunt Besya
Girls, why are you so embarrassed by the inscription on the liquid smoke, its composition is indicated - it is an aqueous solution of liquid smoke. And as a type of product, it, of course, belongs to one of the categories according to the generally accepted classification, in this case to "flavorings", well, not to fats it can be attributed. the presence of lead and other metals is also understandable - this is a product of wood combustion, since there is a certificate, then the content of these substances is permissible. I think that when we smoke a product in an ordinary smokehouse and put tree branches on the bottom, there is not less metal salts in the combustion products (smoke), and maybe even more than it should be. Are you confident in their ecology and cleanliness of the trees, whose shavings you use ??
Anastasia
Girls, look here 🔗 much, much has been written and described, which is harmful and useful in liquids for smoking and flavorings. I think the material will come in handy!
I found an interesting phrase there: "Synthetic smoking preparations are obtained by mixing individual chemical compounds, using the accumulated knowledge about their role in creating the aroma and taste of smoked meats, as well as their antioxidant and bacteriostatic action. The preparations of this group are completely free of carcinogenic substances. As a rule, synthetic smoking preparations are intended for introduction into the product, in particular, into minced meat in the production of smoked sausages, therefore these preparations can rather be attributed to smoking flavorings (CA), such as "VNIIMP-1", "Liquid Smoke" and others. "
nut
Girls tomorrow on Channel 1 at 22-30 there will be a program "What do we eat" and there, according to the announcement, there will just be a conversation about liquid smoke. They showed an excerpt of how the uncle smears a red fish with it - all comments tomorrow
natamylove
here is an article about liquid smoke
🔗
Hairpin
We are here Wiki I also threw the recipe, just for us:
Smoked fish from Wiki

And I still think what "smoking" is. If you read our thread, it turns out that if the chicken is smeared with spices and fried in the airfryer, then it is fried, and if it is also smeared with smoke, then it is smoked ... Something is wrong here ... Or I misunderstood .. ...
Viki
I don't know Hairpin how to help you, well, I don't have an Airfryer ...
I can only assume that sawdust can be poured into the Aerogrill ... And I don't like liquid smoke, or rather, I'm afraid of it, it’s written there in the composition.
svetik63
Hi!!! But I want to talk about smoking ... Yesterday I tried to smoke brisket all day. Divided it into several parts ... and so, and so I tried, smeared Copt. liquid, laid the shavings on the bottom. All the same, nothing good came out Well, I got angry ... And stupidly set fire to these very sawdust. This is where we got a normally smoked brisket Share your smoking experience, maybe I'm doing something wrong
Hairpin
Quote: svetik63

Share your smoking experience

We will not share, we still have not figured out what the term "Smoking" means.
svetik63
Well, okay, I'll experiment myself, maybe that will work out
zvezda
I smoked the brisket from the Hotter official website, according to this recipe, everything worked out .. Preparation: Rub the brisket with salt and pepper, stuff with garlic, put in a deep ceramic or enamel bowl, apply a small amount of the smoking preparation, close the lid. Keep for 12 - 15 hours in a cool dark place. After that, peel off the salt and pepper from the brisket, wipe it with a napkin, apply a small amount of the smoke preparation.
Preparation: Put the brisket, skin side down, in a preheated airfryer on a medium wire rack, cook for 10 minutes at 235 degrees at medium speed, then another 20 minutes at 150 degrees at medium speed.
Hairpin
Star!

All the same, it seems to me that smoking should be without a smoking preparation ... The best smoked fish is in the villages, but there is no smoking preparation there ... And then it turns out that there is nothing without it ... I still think that he creates the illusion of a smoked product ...

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