Smoked Flour. . .?

  • Posted by a hidden member.
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    Feb 17, 2012 9:06 PM GMT
    No no no, I am no talking about smoking cigarettes, cigars or plants and other substances. I am talking about the process in which you smoke meats with wood. But even then, I'm actually wondering more about flour and the use of other smoking agents. Care to help?

    Topic Starts Here:
    I was wondering if anyone has smoked salts or flours before. I am trying to smoke something for the first time, but oddly enough it's flour. I have heard that smoking salts adds a nice aroma and flavour, which is why some places sell these "gourmet salts." But I have read one blog when I google searched this, that you could do this with flour. Has anyone tried this before?

    And also, I was wondering if it's possible to smoke with coffee beans and how? I'm a total novice at this, but it seems fun to experiment with!

    (And the reason I'm asking is because I'm trying to make the ultimate Breakfast Banana Bread icon_biggrin.gif)

    Thanks in Advance~
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    Feb 17, 2012 11:22 PM GMT
    I did see Smoked Alderwood salt at a gourmet salt store, and it tasted great. I imagine you can smoke other things that will hold flavor too... but I don't have any experience with the actual smoking process. If you can't find anything on the interwebs, I'm not sure where else you would look...
  • kew1

    Posts: 1595

    Feb 18, 2012 12:03 AM GMT
    I've bought oak smoked wholewheat bread flour , makes a nice loaf. Not made my own,sorry.
  • LJay

    Posts: 11612

    Feb 18, 2012 12:45 AM GMT
    I'm sure you can do it, but not sure how you would do it at home, kids.

    Read notes lately from someone who tried to smoke their own salt. Apparently not as easy to get the flavor into the salt as thought.

    In the case of flour, woudn't you need to stir it to expose maximum surface?

    Wonder where Kew1 got his.
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    Feb 18, 2012 2:19 AM GMT
    MuchMoreThanMuscle saidMaybe you can find some methods to smoke foods by using Google searches.

    I buy smoked paprika and after having tried it I never want regular paprika again. I love the flavor and it makes my paella dishes and whatever else I put it on taste amazing. Regular paprika does not compare.


    What else are you putting it on? Are you rubbing it into your meats? icon_twisted.gif
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    Feb 18, 2012 2:28 AM GMT
    One way to do it is with a product called The Smoking Gun, which allows you to smoke just about anything without having an outdoor set up. http://www.cuisinetechnology.com/the-smoking-gun.php

    One of my co-workers owns one and he uses it for all kinds of things. To smoke flour or salt, I'd imagine you'd want to work in small batches because it will be difficult for smoke to circulate through the material unless you shake the container you're using.

    Coffee might be difficult to use as a smoking material because it contains enough oil that it goes very quickly from smoking to burning.

    People also use woks for smoking; put chips in the bottom center, place whatever you want to smoke on a heat-safe plate on top of the chips, and turn up the heat. But watch really carefully the first time. Flour and salt are in expensive enough that you can experiment with timing to get the degree of smokiness that you want. I would imagine that in banana bread, you'd want only a hint, so I'd used just a little smoked flour.
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    Feb 18, 2012 2:37 AM GMT
    I've never heard of using coffee beans to smoke foods.

    The oil content is incredibly high and I'd imagine the burning oils would just taste bad.

    Smoking salt is easy enough, you use to use a good quality rock salt, lay it out thinly on a tray that'll fit in your smoker and let sit for however long you want.

    If you use a thick layer you just need to stir let sit, stir again and so on and so forth until you get the desired strength.

    You can also make your own smoke water too but putting in a pan of water and letting it sit long enough, it it's a hot smoker you just need to keep an eye on evaporation but the smoke will quickly condense into the water.
  • kew1

    Posts: 1595

    Feb 18, 2012 10:24 AM GMT
    LJay saidI'm sure you can do it, but not sure how you would do it at home, kids.

    Read notes lately from someone who tried to smoke their own salt. Apparently not as easy to get the flavor into the salt as thought.

    In the case of flour, woudn't you need to stir it to expose maximum surface?

    Wonder where Kew1 got his.


    Waitrose. UK supermarket , don't think that'll help you in the States.
    The mill's website http://www.bacheldremill.co.uk/news/index.php/2010/03/oak-smoked-stoneground-flour/

    Edit for Calibro below, they do the second, grind smoked grains.
  • calibro

    Posts: 8888

    Feb 18, 2012 12:24 PM GMT
    smoked flour would have to be done at a low temperature to avoid burning the flour... or it would have to be done before it was ground.
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    Feb 18, 2012 7:15 PM GMT
    Wow! Thank you everyone for the replies! I already have learned so much just by reading them.

    So it seems Coffee Beans is a no-go, so I guess I'll have to try a different method of adding some coffees aroma to it.

    As for smoking, I didn't know you could combine the smoke with water to create "liquid smoke." That's actually really cool! Perhaps I should try these various methods to see what different flavours each technique can unlock.

    The smoking gun looks really interesting though. I feel like that's the answer to my solutions, but of course I'll try the other things first... Just because I feel like I'll be missing valuable data from trying the other methods.

    But anyways, I will have to save up to try all this. It seems pretty expensive for a person with no job (and still goes to school) to try this out. So I'll resort to other methods for now~

    Once again, thank you everyone ^_^