The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with your favorite herbs or spices by heating them gently without burning them.
Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this delicious smoked butter and sherry vinegar jelly. The smoked butter is sprinkled with sea salt flakes and it is served with Sherry vinegar jelly and a fresh bread roll.
You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate cigar is filled with ice cream infused with cigar smoke and served with dipping spices that resemble ashes. This dish is a creation of molecular gastronomy Chef Joan Roca from 3 Michelin Star restaurant El Celler de Can Roca in Girona, Spain.
Smoking Allowed is a signature dish from molecular gastronomy Chef Michael Elfwing of Senses at the Hilton Kuala Lumpur. The ocean trout is presented in a large sealed jar filled with applewood smoke that is opened at the table. Outstanding presentation, smoke aromas, perfectly cooked Tasmanian ocean trout, the discovery of multiple flavors in the garnish and the staring of envious diners around you.
Thanks to the versatility of the Smoking Gun we can infuse smoke into liquids. In this case I tried smoking different beers (Heineken, Corona and Guiness) with mesquite smoke. The resulting smoke flavor is subtle and adds a nice touch to the beer.
Create a new experience for your diners with an excellent interactive presentation and a new combination of flavor and texture. The raw salmon is smoked tableside under a glass with mesquite smoke using the Smoking Gun.
The spinach is infused with a delicate smoke aroma using the Smoking Gun. Surprisingly delicious! The salad also has rosemary, dried cranberries, caramelized pecans and feta cheese. Wow!