Hi Trevor -- I went to community college cooking school in Seattle -- I don't think it matters much which school you go to as long as you are serious and committed. I don't recommend going into debt to pay for your education though -- as work in restaurants won't help you pay it off anytime soon. The bricks (we think) were painted that color -- the building was built in 1914.
I use a wok solely for smoking and save my 'good' wok for stir frying, etc... You could put some foil under the wood if you'd like to protect the surface.
hmmm, you can get wood chips at most hardware stores, big supermarkets and online, but if you can't get them, the only other suggestion I'd have is tea-smoke the fish -- google for info on how to do that. good luck! You can use an electric stove for this, no problem, especially if you can assist in igniting the chips.
Hello Graham - Jesse will be so happy to see your comment, esp. the bit about driving your mambo dance group crazy. Do a search for Noir or Jesse Selengut on itunes (tried to post a link here but TH-cam rejected it) if you are ever in NYC, you should def. catch his band Tin Pan in central park or on the subways. best, becky
Oh my God Becky!! I LOVE your kitchen first of all...and the wok smoke idea is brilliant!! Two things (after what I've learnt from seeing some of your vids),...I wanna study about food...but I need some help on which university or references, etc... Second, What are those bricks on the side of the kitchen? (what kind of bricks?) I must really get it done for my kitchen when I get my house built! :P Hehehe You're Awesome! :D
please send my most appreciative regards to Jesse, I love the intro and would die to get a copy of the rest of the piece, is there anywhere a CD or an edit of some kind? I am a pro trumpet player so I appreciate what went into this composition from that perspective but its not only about that........I belong to a mambo dance group and would dearly love to drive them crazy by trying to get them to dance to this. BEST WISHES Graham
smart idea, thanks a lot. my question is i don't have wood chips what is any other options and also my stove is electric can i used them? appreciated - elsa
thank you so much, i really appreciated here in philippines no chips wood thats why i ask you. there is a lot of tea :) thats for sure so i defenitely try your suggestion.. again thank you and have a great weekend. - elsa
@arcstreams in the video I'm using a plumbing torch to speed up the process, but high heat underneath the wood will begin to smoke it. All you need is the smoke, not the flame to get the flavor into the food. I use a solid carbon steel pan that will not burn from the high flame. You can always line the pan with foil if you don't want it to darken.
I did this last week but using Sea Bass fillets. I cooked them with hickory chips for about 5 minutes on high and then reduced the heat to low for a further few minutes. They were sensational! I will try them again this time with some shell on prawns and I may sear scallops one side in the pan and then place them non seared side up in the wok to smoke for a couple of minutes. It was your tutorial that encouraged me to try it. One question. Where did you get the rack from? I have been looking everywhere and cannot find one? Keep up the good work ;-)
it took me awhile to find it -- got it from an Asian restaurant supply store in Seattle. You don't have to use a wok to do this, obviously... you can use a cheap metal "hotel" pan, and then put a cooling rack in it placed on some bricks... or better yet, just use this technique in your grill.
So there's cold-smoked, which usually involves smoking wood and then cooling that wood before it gets to the food, either through distance or passing it through cooled air (through ice, for example). Cooking over water, however, without the presence of smoke, would be steaming and no wood flavor would be imparted to the food.
I know this will be a stupid question but anyway, if you replace the coal with water, is it still called smoked fish? or is it considered steamed? Will the result be the same if you use water instead? if not, why not? thanks a million! :)
I would suggest you move the smoking operation to a weber-type outdoor grill, only because it would take longer to get the smoke to penetrate meat like pork belly, etc... and you'd have to keep refilling the chips. Would probably be easier to use wood chunks for the longer smoking time. Plus, your smoke detector and your family will thank you.
Yes, especially if you are using a good wok that you stir-fry in... This wok I'm using is a cheap one I only use for smoking so foil was not necessary.
no, you can't really reuse them as they completely burn up in the process of smoking the fish. You only need a little and the bags of chips are fairly inexpensive.
Hi Trevor -- I went to community college cooking school in Seattle -- I don't think it matters much which school you go to as long as you are serious and committed. I don't recommend going into debt to pay for your education though -- as work in restaurants won't help you pay it off anytime soon. The bricks (we think) were painted that color -- the building was built in 1914.
Thank you so much. This is so easy since I use my wok almost everyday and this is the easiest method for smoking seafood that I've found.
That was my brother Jesse Selengut and his former band Noir, he's currently heading up a New Orleans style jazz band in NYC called Tin Band
I use a wok solely for smoking and save my 'good' wok for stir frying, etc... You could put some foil under the wood if you'd like to protect the surface.
great insight.. thx a lot.. may i ask can those used woods inside the wok still can re-use?
hmmm, you can get wood chips at most hardware stores, big supermarkets and online, but if you can't get them, the only other suggestion I'd have is tea-smoke the fish -- google for info on how to do that. good luck! You can use an electric stove for this, no problem, especially if you can assist in igniting the chips.
Hello Graham - Jesse will be so happy to see your comment, esp. the bit about driving your mambo dance group crazy. Do a search for Noir or Jesse Selengut on itunes (tried to post a link here but TH-cam rejected it) if you are ever in NYC, you should def. catch his band Tin Pan in central park or on the subways. best, becky
Oh my God Becky!! I LOVE your kitchen first of all...and the wok smoke idea is brilliant!!
Two things (after what I've learnt from seeing some of your vids),...I wanna study about food...but I need some help on which university or references, etc...
Second, What are those bricks on the side of the kitchen? (what kind of bricks?) I must really get it done for my kitchen when I get my house built! :P Hehehe
You're Awesome! :D
please send my most appreciative regards to Jesse, I love the intro and would die to get a copy of the rest of the piece, is there anywhere a CD or an edit of some kind? I am a pro trumpet player so I appreciate what went into this composition from that perspective but its not only about that........I belong to a mambo dance group and would dearly love to drive them crazy by trying to get them to dance to this. BEST WISHES Graham
smart idea, thanks a lot. my question is i don't have wood chips what is any other options and also my stove is electric can i used them? appreciated - elsa
thank you so much, i really appreciated here in philippines no chips wood thats why i ask you. there is a lot of tea :) thats for sure so i defenitely try your suggestion.. again thank you and have a great weekend. - elsa
@arcstreams in the video I'm using a plumbing torch to speed up the process, but high heat underneath the wood will begin to smoke it. All you need is the smoke, not the flame to get the flavor into the food. I use a solid carbon steel pan that will not burn from the high flame. You can always line the pan with foil if you don't want it to darken.
Hi Becky, how do non-stick woks fare when doing this?
I love your intro!
Thanks a lot for the video!
Does this work with chicken too?
Very clever , thumbs up here!.
Would this work for smoking meat like pork? Been wanting to smoke up some bacon.
who were the musicians at the beginning ... 7/8 time in salsa ??
I did this last week but using Sea Bass fillets. I cooked them with hickory chips for about 5 minutes on high and then reduced the heat to low for a further few minutes. They were sensational! I will try them again this time with some shell on prawns and I may sear scallops one side in the pan and then place them non seared side up in the wok to smoke for a couple of minutes. It was your tutorial that encouraged me to try it. One question. Where did you get the rack from? I have been looking everywhere and cannot find one? Keep up the good work ;-)
it took me awhile to find it -- got it from an Asian restaurant supply store in Seattle. You don't have to use a wok to do this, obviously... you can use a cheap metal "hotel" pan, and then put a cooling rack in it placed on some bricks... or better yet, just use this technique in your grill.
So there's cold-smoked, which usually involves smoking wood and then cooling that wood before it gets to the food, either through distance or passing it through cooled air (through ice, for example). Cooking over water, however, without the presence of smoke, would be steaming and no wood flavor would be imparted to the food.
I know this will be a stupid question but anyway,
if you replace the coal with water, is it still called smoked fish? or is it considered steamed? Will the result be the same if you use water instead? if not, why not? thanks a million! :)
I would suggest you move the smoking operation to a weber-type outdoor grill, only because it would take longer to get the smoke to penetrate meat like pork belly, etc... and you'd have to keep refilling the chips. Would probably be easier to use wood chunks for the longer smoking time. Plus, your smoke detector and your family will thank you.
Advice: use aluminium foil in the bottom of the wok. So you do not affect the patina.
Yes, especially if you are using a good wok that you stir-fry in... This wok I'm using is a cheap one I only use for smoking so foil was not necessary.
excellent idea. THANK YOU
you are most welcome!
Did you get a degree to be a chef, or did you work into it from the ground up?
I got a culinary degree but that just gives you the knowledge to work up from the bottom a bit faster. You still have to start at the bottom.
no, you can't really reuse them as they completely burn up in the process of smoking the fish. You only need a little and the bags of chips are fairly inexpensive.
I get my wood chips at Food Lion in the charcoal aisle and I use an electric wok.
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