In “Over Rook” (‘On smoke, Dutch) you will learn all there is to know about smoking meat, fish and vegetables.
Over Rook (Dutch, 2014)
In “Over Rook” (‘On smoke, Dutch) you will learn all there is to know about smoking meat, fish and vegetables: the difference between cold and hot smoking, the tools for the home smoker (from smoke pan, smoker and barbecue to cold smoke generator and smoking gun), the subtle differences in taste between oak, beech, hickory or hay and the ideal temperature at which to let them smolder. Of course, a lot of attention is also paid to tasty safety measures such as pickling and dry curing. In addition to this kind of thorough smokescience, Over Rook also learn how to make a smoke bomb, why the Chinese smoked on wolf droppings and how to assemble a cold smoker from a coffee can and an aquarium pump. The recipes are varied; from smoked bacon, smoked sausage and Amsterdam ‘Osseworst’ to smoked mozzarella, paprika and garlic and even smoked drinks.
Buying cooking books such as “Over Rook”?
Order your cooking books at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions? Ask them in our chat, we’re here to help!
Online English spoken ‘how to make your own dry cured charcuterie’ workshop
Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.