Quote:
Originally Posted by replicant_argent
Since pairing a cigar with food is quite possible, the opportunity of finding a new technique to flavor a dish shouldn't be ignored simply because trial of one or many methods haven't obtained the desired result.
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I agree with you entirely. But it seems only the top end chefs that dabble a bit with molecular gastronomy like Keller and Achatz are experimenting with this, but they aren't smoking, they're just infusing the flavor.
Has food been smoked using tobacco before? I'm sure it has. I just don't know of any recipes or anything like that. My chef instructors at culinary school also had not heard of it, but two of them seemed to think it'd be a good idea worth exploring. I think it would be fun to experiment with using wet tobacco instead of wood chips, for either hot or cold smoking.