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The Magical Affect Of Wood To Different Food


Wood could give more possibility to food by heating and and flavor.The suitable wood kind could help us maximize achieve the deserved taste we looking for. It is wroth noticing wood cook is a quite traditional coking method in the word which even more than two million years. So it also belongs to ancient’s wise.



For example,mesquite and apple wood,it adding great fruity note to chicken jerk with subtle smokiness.Latin Parrilla dish,most of chef is good at smoked flavor meat. This time pecan and hickory wood is wroth trying.Drizzling chili sauce after smoke burn,natural and hot taste will stimulate appetite.Hickory lends a bacon-y bite and ruddy hue to beef brisket and lamb; pecan incorporates nutty notes into poultry, game birds and pork; oak is a workhouse, complementing any protein with its mild smoke flavors; and mesquite's sweet and earthy elements are well suited for bolder proteins, such as lamb and duck.Regionally grown white oak,smoky flavor and high temps easily get high. In that case,dry wood is a key,when burn moist wood,even it flutter smoke but it you won’t feel heat,therefore flavor is hard to infuse meat pore.TO reach the greatest smoke heat,leave 30 percent moisture of wood is the perfect scale. So if they seasoned dry exposed in air,taking moisture content less than 20 percent,it loss the smoked function that rich the meat.

In addition, salmon use wood for cool smoke,burned sushi,fire till melt the cheese,scallop and crab stick,also many other sea cooked food. Mixing the food raw salmon and cheese.Will you get to try?For the campfire, we use toasted French oak impregnation with sugar and cinnamon, which gives a much better aroma than just wood or cinnamon."Impregnated wood chips burn longer than tea leaves or fruit, creating a very eye-catching wreath of smoke.

Cocktail drink is workable as well! Pick a glass bell smoked dome with vented port,fill with smoke infuse,wait for a bit while,place a wine glass and drop the wine. Pour cool cocktail into the cap,(cool ice can adhere smoke last longer time)shake it to fully mix to grab a smoked taste.


More further modern dish is to be discussed!We will collect any method you shown.Leave us a message is the first step.


The Magical Affect Of Wood To Different Food