![]() If you aren't sure what flavor of pellets to use, always start with the milder choices like Smokehouse Alder or Smokehouse Apple. The degree of smokiness when smoking dairy products like cheese, butter, and cream, depends on the time it is exposed to direct smoke. When preparing ingredients for Smoked Macaroni & Cheese, it's a good opportunity to smoke more cheese than you need, saving it for a meat and cheese platter or even to freeze to use at a later date. For a deep smoke flavor, all the cheeses, along with the butter can be cold smoked before combining into the cheese sauce that serves as the base of casserole. Macaroni & Cheese for example can be slightly smokey by simply adding cold smoked cheddar cheese or a stick of cold smoked butter. The degree of smokiness when smoking ingredients to add to a dish varies greatly.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |