Manufacturers of modern household appliances do not stop surprising ordinary people. Here is a new example - a multivark with a smoking function. If the question of the utility of an ordinary multivarquin has long been worthless, then let's find out how useful this device can be in the house.
How it works?
Typically, a multi-smoking smokehouse has two different types of smoking, namely hot and cold. These two processes fully correspond to the traditional ones: with hot smoking, the effect of smoke is combined with a high temperature, and when cold, it does not. With the first stage figured out, move on. Now let's figure out how to smoke in a multivark. Here, too, nothing new, and it's wonderful! A multivarker or a pressure cooker with a smoking function really emits smoke that arises from the slow decay of sawdust that is loaded into a special compartment of the device. A multivarka with a smoking mode is able to smell the product qualitatively and tastefully in the mode of cold smoking or to make a stunning shish kebab "with a smoke", as from a real bonfire. The only tangible disadvantage of this device is that your family will be much less likely to get out on the nature, because everything can be done at home, and not less delicious!
Smoking modes for multivarkers
Now let's look in more detail at the smoking modes to know which one is best suited for certain products. We will begin, perhaps, with the cold smoking mode in the multivark. In this mode, you do not need to pour water on the bottom of the device, just fill a teaspoon of sawdust in the compartment, and you can start the smoking process! Which products are good for this? When cold smoking in a multivark, the products are in warm smoke, and not in hot smoke. In this mode, we will smoke cheese, fish or any other ready-made dish to give it a smell of haze. But the function of hot smoking in a multivark operates quite differently. In addition to smoke, the products are amenable to heat treatment, and so that they do not burn, about 100 grams of water is poured onto the bottom of the device. In this mode, the meat is remarkably smoky. Due to the fact that the water is constantly evaporating, and it is steaming, it is possible to keep all the juices inside and make the product very gentle. Unlike ordinary frying on a brazier, meat, poultry and fish will not lose up to half their volume. With the hot smoking function enabled, the product will "languish" in the smoke, which will make it taste very rich and saturated. Even in this mode, you can smoke ribs, chicken . The only condition is that all the products must be marinated before the start of the process, and the fish should be tied for a couple of days with cold smoking.
Features
At once it is necessary to tell, that for normal aromatic smell and good taste of products after smoking not all sawdust will approach. Do not use wood waste from softwoods, because because of tar the smoke will be caustic and harsh, and the food will eventually acquire a bitter taste. Use is for smoking garden sawdust
What to say in general? A multivarka with a smoking function is, of course, a worthwhile purchase. The only thing that you should not forget: buy the equipment only a proven manufacturer whose products are characterized by positive feedback.