Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
"Squet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
Quoted message said:
chinese takeaway up the road from us gets their chow mein to taste the
same.
Quoted message said:
I tried boiling veg, flushing with cold water and then tossing in olive
oil
Quoted message said:
& balsamic vinegar before griddling for a bit, but that didn't do
anything.
Quoted message said:
I was wondering if anyone knew how to get this flavour? Is there just a
food
Quoted message said:
flavouring agent one can use, or do you actually have to smoke the food somehow?
I would say likely/maybe/possibly, it's flash fried in VERY hot, smoking oil a-la wok stylie? Prolly why it tastes the same at the Chinese...
"Squet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
Quoted message said:
chinese takeaway up the road from us gets their chow mein to taste the
same.
Quoted message said:
I tried boiling veg, flushing with cold water and then tossing in olive
oil
Quoted message said:
& balsamic vinegar before griddling for a bit, but that didn't do
anything.
Quoted message said:
I was wondering if anyone knew how to get this flavour? Is there just a
food
Quoted message said:
flavouring agent one can use, or do you actually have to smoke the food somehow?
I would say likely/maybe/possibly, it's flash fried in VERY hot, smoking oil a-la wok stylie? Prolly why it tastes the same at the Chinese...
Shaun aRe - 'my guess'.
Your'e probably right. The high temperatures you get in a commercial asian restaurants impart Wok Chi - breath of the wok.
You can get something similar with an electric frypan if you set it on very high for 15 mins and stir fry in small portions with peanut oil.
"Squet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
Quoted message said:
chinese takeaway up the road from us gets their chow mein to taste the
same.
Quoted message said:
I tried boiling veg, flushing with cold water and then tossing in olive
oil
Quoted message said:
& balsamic vinegar before griddling for a bit, but that didn't do
anything.
Quoted message said:
I was wondering if anyone knew how to get this flavour? Is there just a
food
Quoted message said:
flavouring agent one can use, or do you actually have to smoke the food somehow?
or it might be a drop or two of toasted sesame oil, often added to chow mein. cheers Wazza
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
i don't know for sure but i'd say that for the veggies, tossing them in a little bacon fat before you griddle them would lend a light smokeyness to them. as for the chinese, it's probably sesame oil in the wok that gives the smokey taste.
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
Liquid Smoke? <G> Seriously, I wonder if part of it may be the very high temp, in combiniation with some other flavoring (sesame oil, etc) that just doesn't happen well at home temps.
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
Broiling/grilling veggies until they start to char can give them a smoky taste, but there's also a product called Liquid Smoke that I find *small* amounts of can make things taste smoky. Me, I don't love smoky things, so I seldom use it, but it gives a, ummmm... bacony? flavor to stuff.
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
The Chinese food might be from a good hot wokking. The other could be a variety of methods. I've never used liquid smoke, but some people do. A touch of smoked paprika (Spanish) can mingle in and leave smokiness. That is how I do it. If it is something I can stew a dried chapotle in, I do that, too. Tell us more about that side dish. blacksalt
"Squet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also
the
Quoted message said:
chinese takeaway up the road from us gets their chow mein to taste the
same.
Quoted message said:
I tried boiling veg, flushing with cold water and then tossing in olive
oil
Quoted message said:
& balsamic vinegar before griddling for a bit, but that didn't do
anything.
Quoted message said:
I was wondering if anyone knew how to get this flavour? Is there just a
food
Quoted message said:
flavouring agent one can use, or do you actually have to smoke the food somehow?
"Squet" <[email hidden]> wrote in message news:[email hidden]
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
" BOB" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Squet" <[email hidden]> wrote in message news:[email hidden]
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
"Gorf" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
" BOB" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Squet" <[email hidden]> wrote in message news:[email hidden]
Quoted message said:
Hi all, A restaurant I like going to makes their side veg taste a little smokey somehow, as if they've been par-boiled and then bbq'd lightly, and also the chinese takeaway up the road from us gets their chow mein to taste the same.
I tried boiling veg, flushing with cold water and then tossing in olive oil & balsamic vinegar before griddling for a bit, but that didn't do anything. I was wondering if anyone knew how to get this flavour? Is there just a food flavouring agent one can use, or do you actually have to smoke the food somehow?
Probably "Natural Hickory Wood Flavoring" also known as liquid smoke.
Does anyone know what a UK equivalent would be?
Just look for liquid smoke. Usually it literally is just that - wood chips/sawdust dust/etc. is heated under controlled conditions, then the smoke is condensed into a liquid, and bottled, maybe with a dilutant (water usually, 'IIRC'!)
