While the smoker is going, also put in some vegetables to cook at the same time.
Slow cooking (110˚C for 3 hours) of potato slices produced a waxy texture which I like much more than floury texture.
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Hot smoked potato, carrot beetroot and garlic |
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Hot smoked beetroot and garlic |
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Hot smoking potato and carrots |
Carrots are soft and flavor concentrated.
Golden beetroot, after peeling off the skin after smoking, has a deep orange layer on the outside, flavor concentrated.
Whole head of garlic is nicely soft, same result as confit in oil but simpler.
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