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Smoked garlic

gerookte-knoflook

Author: Givan van Souvy

Persons: 4

Temperature: 90

Cooking time: 10 - 50 minutes

Prep time: 10 minutes

Ingredients:

  • 5 garlics
  • 1 g wood moth

Preparation:

  1. Option 1: Smoking gun -

    Smoking with the smoking gun ensures that you can smoke the garlic in a relatively short time and you don't have to worry about it like on the BBQ. Fill the gun with smoke moth and connect it to the smoke dome . When cold smoking, I recommend that you separate the cloves, as this improves the taste.

    Place the garlic under the bell jar and fill it with smoke. This takes about 20 seconds. Stop the device and remove the hose from the bell. Now leave the smoke in the bell jar until it is no longer visible. This takes approximately 10 minutes.

  2. Option 2: BBQ -

    It is also possible to smoke the garlic on the BBQ. This takes a little longer than the cold way but is just as tasty. When smoking hot, it is more convenient to place the whole garlic on the BBQ, otherwise they can fall through the grill.

    Smoke the garlic for 20 – 50 minutes at 90 degrees.

  3. Save -

    You can store the smoked garlic either way for at least 2 weeks if it is vacuum-packed.

  4. Serving ideas -

    You can then use the smoked garlic in different ways. We'll give you a few ideas.

    In sauces: garlic goes very well in sauces and marinades. Think of Asian marinades for satay, for example.

    Garlic butter: crush the garlic and mix with butter, sea salt, sambal and herbs for a delicious garlic spread.

    Stuffed dishes: think of stuffing turkey with herbs and garlic.

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