Smoked products in a multicooker are no less tasty than those cooked in a special smokehouse. In addition, there is no unpleasant smell of smoke and there is no need to monitor the cooking process.
It is necessary
- - multicooker with smoking function
- -pins
- -meat
- -a fish
- -hen
Instructions
Step 1
A multi-cooker with a smoking function will help you prepare delicious meals at home without the smell of smoke. Each such multicooker is equipped with a smoking bowl with a heating element, a container for chips, smoking grates and a silicone sealing ring. Food cooked with a multicooker turns out to be very useful.
Step 2
The smoking process takes place with the help of smoke, which is obtained by charring the wood chips. The taste of the dish depends on the type of wood chips. For example, resinous woods will have a slightly bitter taste. The chips must be placed in a specially designated container, which is attached to the heating element. Next, you need to close the lid and fix the container.
Step 3
Pour 100 ml of water into the bowl. Food should be placed on the wire shelf at a sufficient distance from each other if there are several. Next, the grate must be placed in the bowl of the smokehouse. When everything is ready, you can close the lid and set the pressure regulator. Then turn on the multicooker and set the hot smoking mode. Soon the chips will start to burn, and smoke will appear on which the food will be smoked. Thanks to the high pressure, the smoking time of the products will be minimal. When the cooking process is completed, which the multicooker will signal, you need to stabilize the pressure and remove the regulator. Then you can open the lid.
Step 4
Cold smoking requires no water. In this case, only the smoke generation heating element works. However, in a multicooker it will not be possible to cook real cold smoked dishes, since the food will still heat up a little.
Step 5
The advantages of cooking smoked meats in a multicooker are the absence of pungent smoke, optional control over cooking, and the speed of cooking. The taste of products smoked in a multicooker practically does not differ from the taste of those cooked in a real smokehouse. But some foods can cook faster than smoked, so it is recommended to first cook them cold and then hot smoked. In this case, a pleasant aftertaste of smoke will remain, and the food will smoke well.
Step 6
Before smoking meat, it is advisable to marinate it. The meat is cooked for about 50 minutes on the hot smoked mode, pork ribs for about 40 minutes, and chicken for about 30 minutes. Before cooking, the fish must be gutted and marinated in spices.
