Cooking with tobacco?
I've started experimenting with it and find that it opens up a whole new realm of flavor possibilities.
Thus far, I've done the following:
- Tobacco ice cream
- Chinese smoked chicken (instead of tea leaves, it was tobacco leaves)
- Marinade for pork chops
- Braised oxtail
What about you?
Yes, ispedixit participated in that post a few days back. The major impression I got was that it is a throat irritant.
Would you share the actual recipes? How much tobacco do you use? Since this is not a product meant for consumption ... well, you know ... do you soak it to clean any impurities?
It seems tobacco as an ingredient has become a trend lately. Here's an article about a SF restaurant using fresh tobacco leaves grown by Happy Quail Farms ... a vendor I like a lot at the Ferry Plaza farmers market.
In addition to wrapping fish in the leaves "alcohol, bar manager Kenneth Gray infuses dried tobacco leaves into a simple syrup that he blends with rye whiskey. It's at once smooth, rich, and husky ― and comes complete with a little nicotine buzz for the road."
When NY first had its smoking ban, f Fabio P. Granato, co-owner of Serafina Sandro.put a few dishes using tobacco on the menu. It seems pairing alcohol with tobacco works best
"At first, the chef -- who makes his own cigars -- added tobacco to the ingredients used to make grappa, a traditional Italian liqueur. When the grappa was ready weeks later, he liked the taste.
Further experiments followed. "I try it with the gnocchi," Fioriti said. "The first time is no good. The second time is no good. The third time is very good."
What happened the third time? He added a touch of cognac to the sauce seasoned with tobacco."
I can bring home some Cuban cigars from Guatemala. Wonder how those would work.
Like it's not enough that food itself is addictive to me ... let's add nicotine and booze.
Yes a similar topic with some diff participation. Good read.
the recipe (posted here again) is in the link (from the blog) above.
I went to the smoke shop and bought a small box of thin cigars and followed the recipe as written. And while the taste of the ice cream was interesting, I don't plan on adding cigars or tobacco in general to any more recipes. Alcohol on the other hand will always have a shelf in the pantry.
Yes it was, but since I am never going to make traditional ice cream, let alone tobacco flavored, I never offered te opinion that one cigar, however small, even as an infusion, just seemed too much.
Which is why I was asking ipsediixit about her measurements. It would seem like any spice, you would only want to use small quantities. If you used the same quantity of any spice, as there is in a cigar, I'll bet it wouldn't be very good.
IMO, ice cream, even paired with bourbon is too delicate to handle a cigar, if I used tobacco in any ice cream it would probably be something with cherry notes ... in cherry ice cream ... and maybe kirsch.
Or I'd just go the whole totally disgusting route .... something like Campari and cigars ... maybe they would cancel each other out.
My feelings right now is that the idea of cooking with tobacco is better than the reality.
My dad was a pipe smoker and I can really appreciate the different tobaccos, especially cherry, and tolerate the smoke more than cigarettes, pot or cigars (would pot be a substitute if there is no tobacco? Different flavor profile?)
However, the thought, while intriguing, has me on borderline stomach churning. So I guess my real interest in this is if, like nicoteen gum, recipes using tobacco would be a way to cut down on smoking while still getting a nicotene fix. I don't smoke, but thought it would be useful to pass along to people who do.
Well, unless you have the opportunity to try the concotion one day, you'll never fully know if you like it or not. If you are finding the idea a turn off, I don't know what more one could do other than to suggest trying it. I love bourbon syrup over ice cream so I took a leap of food curiosity faith.
Is ther something wrong with your "h" key? It's been missing from time to time :)
First, for preparations that involve using the tobacco smoke, I would think that the type of tobacco used, much like the type of wood used for barbecue, makes a significant difference. For example, your chicken might be tasty if done with certain pipe tobaccos I've tasted, but is not appealing to me (at least conceptually) using the more acrid smoke that comes from many cigarette tobacco blends.
Second, years ago, I experimented with a couple batches of chili using some cigar tobacco and ash. Frankly, I don't recall what the impetus was for the experiment (something I read, I assume), but the results were good. There was a hint of deep, earthy flavors introduced. In a way, I would say it allowed similar notes to those resulting from the use of chocolate in some chili recipes or moles.
Pipe tobacco is what I used.
As far as flavor, the best so for has been the ice cream.
Coffee/espresso + tobacco ice cream = just outstanding.
Chocolate + tobacco ice cream = very very good.
For the ice cream, I just infused the custard/milk with the tobacco.
The flavor it imparts? A subtle bitter heat not unlike what a muted horseradish powder (without the nasal afterburn) might taste like.