While reading Harold McGee’s “On Food and Cooking” (I just finished reading it cover to cover), the question about how to capture the aroma of caramel came to mind. Being a fan of our smoker, we loaded the chamber with raw sugar and basmati rice and placed a tray of fleur de sel in the smoker to hopefully capture the aromas. It worked. Now we must try other ingredients and find uses for the sugar-smoked salt.
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