Smoking in a slow cooker: advantages, principle, cold smoking

Slow cooker - A multifunctional kitchen assistant, with which you can cook a wide variety of dishes for every taste. With due desire, having a slow cooker, you can learn all new cooking technologies and dishes daily. One of the interesting and useful features of the device is the smoking mode. You should definitely try products cooked with smoke right at home.

How to smoke products in a multicooker

Smoking is such a universal process that everyone can choose something for himself from the list of products suitable for him. Among other things, you can smoke:

• fish (mackerel, trout, halibut);
• beef;
• Chicken
• pork and others

Reference:

There is not only hot, but also cold smoked. Despite the similarity of the procedure, the products have significantly different tastes when choosing each of the methods.

As with traditional smoking, cooking in a slow cooker involves treating the product with wood smoke. To do this, fill the bottom of the multicooker with a small amount of water, put the sawdust in the container provided for this, place the products inside and select the required mode on the device’s interface.

In addition, you can also change the pressure settings in the device by adjusting the cooking intensity.

It is important:

Remember, each tree has its own effect on taste. Do not choose tarry trees, they add bitterness.

The principle of smoking in a multicooker

There is a cold smoking technique. In this case, the bottom of the tank does not make sense to fill with water. The smoking temperature will be minimal, and the whole point will be smoke treatment under pressure.

It is important:

With the hot method, all odors are stored in the multicooker until the end of the process. While a longer cold smoking procedure involves their distribution throughout the apartment. In this case, it is best to put the device under the hood.

Modern multicookers are equipped with indicators showing the progress of the procedure. It can be controlled by first changing the corresponding parameters.

Conclusion

Thanks to modern technology, in order to cook smoked meat or fish, you no longer need to use bulky smokehouses. You can do this right in your own kitchen.

At the same time, home smoking has a number of advantages:

• full automation of the process - you only need to prepare all the ingredients and select the desired mode;
• speed of cooking - smoking at home takes much less time, compared to traditional;
• equipment cleanliness - clean the multicooker after cooking will not be difficult.

Next time, deciding what to cook, be sure to consider this interesting option.