Field notes
The smoke journal.
Techniques, ingredients and experiments for the bar and the kitchen. A notebook from Giamaio on how wood smoke changes flavour.
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Peated whisky, where the smoke in your glass begins
Follow peat smoke back to the malt kiln, then use two small whisky cocktails to decide whether adding wood smoke at service improves the drink.
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Orange peel and orange wood play different roles in a cocktail
Taste the difference between citrus oils and orange-wood smoke in the same cocktail. Three small samples help you choose how and when to add the garnish.
Which smoking wood should you use? Try three bites
Olive, oak and orange wood play different parts in the Giamaio menu. To find your preference, keep the food constant and change only the wood.
Finishing with smoked salt, a three-bite potato tasting
Try smoked salt flakes at different moments. Three pieces of cooked potato make it easier to compare wood aroma, saltiness and crunch before serving a full dish.
Smoked cacio e pepe starts with the Pecorino
Smoke grated Pecorino before making the sauce. Follow the sequence for smoked cacio e pepe and learn how to adjust a single serving before dressing the pasta.
How to size a smoking cloche for your cocktail glass
Check the usable height, base and garnish before choosing a smoking cloche. A dry run shows whether you can uncover and serve the finished drink comfortably.
Ice and smoked cocktails, what changes while you wait for the cloche?
A smoked cocktail can taste weak as its ice continues to melt. Compare two serving moments and organise the glass, cloche and garnish before you pour.
Smoked scallops, from cloche to golden crust
Smoke scallops before searing, dry them at the right moment and keep the pea purée and pistachio brittle separate. A practical sequence from Affumicando.
Smoked butter under a cloche, from toast to pasta
Split the butter first. The unsmoked half gives you a reference and an easy way to adjust the finish.
Should you smoke the glass or the cocktail?
One drink, two glasses and a way to choose which part of the sip should carry the smoke.
Smoking vegetables: how to enhance their flavour
Affumicare le verdure è facile, sano e gourmet. Scopri i migliori legni, le tecniche più sicure e prova 5 ricette semplici per valorizzare ogni piatto con un tocco affumicato unico. Una guida...
Smoking for cured meats and cheeses: techniques and recipes
Scopri come affumicare a freddo salumi e formaggi in casa con tecniche semplici e strumenti pratici. Dal formaggio al prosciutto, 5 ricette facili per dare un tocco gourmet alle tue creazioni.