To make smoked water for cooking we add 2 percent salt and .15 percent smoke powder to water which we then use to blanch vegetables. The first ingredient we cooked using this medium was fiddlehead ferns. The smoke and salt permeated the ferns giving a depth of flavor which was balanced and not overly assertive. The process of cooking in smoked water or other liquid mediums allows for a greater control in the adding the flavor of smoke to ingredients. It also allows us to control the cooking process of the vegetables and other ingredients and become a bit more exact and refined in our ability to prepare food with a smoked flavor.