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one-day
course
food smoking |
Smoking
food is an age-old method of preserving food - no electricity required.
It also gives food a wonderful flavour.
The course
is run by Turan of coldsmoking.co.uk, and is for everyone who is interested
in food smoking, including farmers and smallholders, who wish to
add value to their produce, hunters and fishermen who want to learn
new methods of making use of seasonal catches, as well as chefs
and hobbyists who are interested in creating different tastes with
traditional and new methods of food smoking.
The aim of the course is to provide an overall introduction to food
smoking. This includes a short history of smoking methods, the selection
of foods and equipment and some basic considerations about food
hygiene. At the end of the session, participants will be able to
recognise at least three types of food smoker, as well as select,
prepare and smoke three types of food.
The course will be held indoors and outdoors, with hands-on exercises
in food preparation and smoking. For the purpose of the course we
will smoke fish, cheese and eggs which will be provided. You are
invited to sample the smoked produce or take it home after the session.
On the course you will also be involved in building a cold smoker.
The course is aimed at adults but mature children who are interested
are welcome. Please wear practical outdoor clothes (after the course
you may well smell of wood smoke).
more
on food smoking
| how
to book: |
|
if you can't open
the booking form, you need Acrobat
Reader - it's free
|
| arrive: |
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for a 10am prompt start |
| depart: |
|
after
the course finishes at 5pm |
directions: |
|
click here for
directions to Hackney City Farm |
| what
to bring: |
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work
clothes; pen and notebook; packed lunch (if you're not using
the cafe) |
| let
us know: |
|
if
you have any special needs |
price: |
|
£60
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course |
| lunch: |
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bring
a packed lunch or you can get lunch at the cafe |
| discounts:
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| car
sharing: |
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hot smoking
trout; hot smoking is over 70°C, and to get a really good flavour,
it's a good idea to cold smoke first
a home-made hot smoker; you can easily make hot and
cold smokers yourself from old metal cupboards (or wooden cupboards
in the case of cold smokers), or even from an old fridge
cold smoked (under 30°C)
cheese; not only does smoking preserve food, but
it makes it taste really, really good
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