Smoking technique, an innovative way of cooking

Smoking technique is a traditional method that is mostly used for preserving food materials, but has now become an integral part in the kitchen as well. With new restaurants opening, whose menu mainly comprises of dishes made of smoked techniques — starting from starters to even drinks, this innovative way of cooking has become the talk of the town.

The smoking exposes the food material to flavourful compounds released from the wood, apart from retaining its original flavours.  Though the cooking may sound easier through this method, but one also has to take into account the various elements involved in it.

“Smoking technique involves two types of smoking — cold and hot smoking. Cold smoking produces the satiny, moist texture, while hot smoking results in the firm and dense texture,” says Mrinmoy, owner and head chef of 5 All Day restaurant. Sous Chef Sahil of Two One Two Bar and Grill adds, “Smoking technique helps in maintaining the juicy flavour while absorbing a nuance of smokiness that adds like a fabulous seasoning.” Chef Alain Coumont of LPQ (Le Pain Quotidien) says, “Smoked food develops a beautiful golden colour. The meat on the outside becomes a light brown, red, or almost black depending on the type of wood used, heating temperatures and total time smoking.”

Inspite of all this when the issue comes to the healthy aspect, chefs are not sure whether smoke technique is indeed the healthiest way, “It’s a debatable topic. One may argue that chemicals from the wood and carbon monoxide from smoking may not be the healthiest option. The only thing is there is no harm in having them once or twice, but just don’t make it a habit,” adds Chef Mahesh More of OPA.

Local restaurants use woods depending on availability and saw dust for the technique. And one of its merits is that this method is perfect for novices, since it doesn’t require any extra time or drip pans.