While reading Harold McGee's "On Food and Cooking" (I just finished reading it cover to cover) the question about how to capture the aroma of caramel came to mind. Being a fan of our smoker, we loaded the chamber with raw sugar and basmati rice and placed a tray of fleur de sel in the smoker to hopefully capture the aromas. It worked, now we must try other ingredients and find uses for the sugar smoked salt.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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