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smoking!
One of the new homecooking fads is smoking foods in the kitchen. Thanks to new gadgets, more and more folks are smoking food right on the stovetop, which means you don’t have to wait until the summer to do it in your backyard (or brave the cold of winter).
WINTER does strange things to grill lovers cooped up in city kitchens. They start daydreaming about smoldering hardwood.
Chefs around town seem to have that same impulse. Lately they have been smoking everything in reach — onions, tomatoes, chicken, fish, maple syrup. Some invest in professional indoor smokers, but the majority do what a home cook can easily do, rig a roasting pan with aluminum foil or use inexpensive gear like Camerons stovetop smokers.
After a 20-minute smoke and then a flash in a hot pan, chicken thighs taste like they are straight off the grill, but smokier, juicier and — depending on how you get your smoke — more interesting.
I’d love to try it, but I wouldn’t dare in my kitchen. The circulation is so bad that any time I saute something I have to close all the doors into other rooms and open the kitchen windows or the fire alarms will go off. Forget the range hood; it vents into the kitchen, not outside. But imagine if I could make some barbecue at home. Mmmmm.
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