deha skrev:Det ser virkeligt lækkert ud! Efter jeg var forbi i dag har jeg læst lidt på røgeri osv og der faldt jeg over man ikke må skylle fisken for så skyller man fiskeolie og smags stoffer væk? Er det halvt læst?
prause skrev:Dejlige fisk Finn - det har du s'gu godt styr på.
Et andet argument for at holde temp. nede i starten er, at røg sætter sig bedre på kolde og fugtige overflader, så hvis man varmer fisken for hurtigt op, så får du mindre ud af røgen.
prause skrev:Kære Finn,
Uenighed er da dejligt, det er jo basis for diskussion og det er altid sjovt og interessant.
For nogen tid siden, før jeg fandt grillguru nørdede jeg rundt på http://www.amazingribs.com - det er der jeg har det fra. Nu har jeg fundet det frem igen og jeg synes bestemt, at det er værd at læse (igen).
"Smoke and food
In a smoker or grill, after combustion, the smoke rises and flows from the burn area into the cooking area. Some of it comes in contact with the food, but most goes right up the chimney and very little contacts the food.
Blonder explains why: "Around every object is a stagnant halo of air called the boundary layer. Depending on airflow, surface roughness, and so on, the stagnant layer of air around a piece of meat might be a millimeter or two in thickness. When smoke particles approach the meat's surface, they follow that boundary layer around the food. Very few ever touch down. We've all cursed a form of this piece of physics while driving: Gnats follow the airstream over the windshields, while larger insects leave green sticky splats at the point of impact."
dry, wet, and oiled pads
To see the way smoke sticks to food, Blonder did some experiments. He suspended three cotton disks in a smoker at 230°F for 30 minutes. One disk was dry, one soaked in oil, one soaked in water. The results are pretty dramatic. Smoke adhered to the oiled surface more than the dry surface, and far more stuck to the wet surface. Remember, the atmosphere inside a smoker is as dense as a London fog, yet no visible smoke got stuck on the dry cotton pad.
Why does the wet pad gather so much more smoke? Blonder explains that smoke impacting the dry pad simply bounces off because there is nothing to hold them. But the oily and wet pads are tackier. But why does the wet pad attract more smoke than the oily pad? The answer is thermophoresis, according to the physicist.
glazed tiles from smoker
Thermophoresis is a force that moves particles from a warm to a cold surface. He showed this by placing two smooth, dry, glazed tiles in the pellet smoker. The left tile is a control. It did not go in the smoker and is shown here just so we can see what it looks like before smoking. The middle tile was warmed to 225°F before being placed in the smoker, and the right hand tile was chilled to 29°F.
In the first experiment, the wet cotton pad was cooled by the evaporation of the moisture in the pad so it was well below the temp of the others. That's why it was smokier.
The same thing happens to meat when you put it in the smoker. If it is cold and wet it will hold more smoke. As it warms and dries out, less smoke is absorbed. "
Se evt. http://amazingribs.com/tips_and_techniq ... _wood.html
Mega-nørdet, jeg ved det, men er det ikke skønt
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