Vaporizers in the Kitchen

The first taste is with the eyes, the second is with the nose – this is where vaporizers can come into their own – not the small portable kind but the hi-tech (and expensive) models such as theĀ volcano rage – the idea of cooking with a vaporizer is very much taking food down to its most pure and decadent form – you get the scent in the vapours but none of he nutrition – imaging eating an entire meal with out a single morsel ever passing your lips

Every year barbecues become more popular with the unique taste that complements the tasty foods that are cooked upon them. However, when there is snow on the ground a barbecue is the last thing that needs contemplation. It is because of this that experiments are being carried out in a quest to enhance the taste of foods that are prepared and cooked in the average kitchen.

One way of trying to produce the required taste in the kitchen was by lighting a small wood fire in the safe part of the room and when smoke was produced a small amount was trapped inside a large upturned glass. A piece of meat is placed on a plate and put under the glass. When removed the smoke filled the room with an aroma and the meat was left with the smoky taste and odor. Because the aroma of food is sampled first it has become just as important as the taste

The problem with setting fire to wood indoors is that it must be controlled and when it is finished with, a way of extinguishing the fire must be close at hand. A safer method of being able to trap smoke under a glass has been perfected by an inventor Philip Preston which is known as a smoking gun.

The principle of this device is that it has the appearance of a hand gun with a bowl attached to the top. The burnable mixture is placed in the bowl and lit. Air is extracted from the bowl by use of a small fan that is activated by a tiny switch on the back of the handle. The extracted smoke then passes out of the barrel of the hand gun. The power for this device is supplied by two AA batteries.

The sawdust can be purchased in many forms with a large quantity of aromas to choose from. When herbs and spices are added to sawdust this is the result as opposed to trying to add burning herbs and spices on their own which tends to emit a pungent odour. Lavender, cloves, thyme and sage can all give off an exciting aroma that can be used to intensify the flavour of any meat. Although the smoke will tend to leave a lasting effect on hair and clothing, but the flavours that it produces will always be worth this small inconvenience.

There is a safety aspect that should be taken into account when producing smoke in the home. Any type of smoke alarm should be isolated before this type of action takes place but remember to reinstate any type of alarm when the smoke has subsided as a matter of urgency. The same applies to any type of device or alarm that could become affected.

If smoke is not an option then the German Volcano can be put to good use. This device heats with the use of hot air rather than burning sawdust. Although smoke is not generated, powerful aromas are produced and can be utilized effectively.